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WooHoo! I made it past the first Foodbuzz Project Food Blog Challenge!
You like me! You really like me!!
Really, I am honored. So, for the next challenge we had to tackle a classic dish that was outside of our “comfort zone”. So, spaghetti and meatballs wasn’t an option. After Italy, the cuisine that is farthest from the deep South is either Asian or Indian cuisine.
Yea… not a whole lot of cultural diversity when you grow up in a town of 3,000 people.
So, I went with Asian, Japanese more specifically, Sushi even more specifically than that. I chose sushi for two very good reasons; 1 – I love sushi but have never really made it before, 2 – Sushi at home is pretty economical as long as you aren’t buying sushi grade tuna. And my bank account is hurting this month.
Here is what I learned about sushi making :
– Prep work is essential.
– Sushi rice is very sticky
– Nori is fascinating stuff
– Bamboo placemats can double as sushi mats
– Your last roll will be much better than your first
– Everything goes with rice and seaweed
– Mother-in-laws think it’s weird that you photograph your food
– Husbands are really good at making flowers out of pickled ginger
Okay, so those last two may not be universal, but they are in my house.
So here it is…the EOTC Roll. Made with leftover chicken, some homemade mayo, and an avocado that was only slightly past it’s prime. The total for four rolls comes out to about a $1 each, or $4 for the whole recipe. Not too shabby I think.
Chipotle Chicken Sushi Roll
4 sheets of Nori paper
2 cups sushi rice
3 T seasoned rice vinegar
2 egg yolks
1 T white wine vinegar
1/4 t. salt
1/2 t. ground chipotle pepper
1 c. vegetable oil
1 cup finely chopped cooked chicken
Soak the rice in cold water for 10-15 minutes. Drain.
Cook rice according to package directions. Let sit for 10 minutes, then spread out in a shallow dish and sprinkle with vinegar. Fold the vinegar into the rice. While folding the rice, cool the rice quickly with a fan.
Let it cool to room temperature before using. Do not put in the fridge.
While rice is cooking, beat eggs with wine vinegar, salt and chipotle until smooth.
Very slowly whisk oil into egg yolks until mixture is thick and oil is well incorporated.
Mix chicken with 1/3 cup of chipotle mayo. Set aside. Peel and slice avocados into matchsticks.
Okay, now you are ready to roll. Put a little rice vinegar and water into a bowl. Place one sheet of nori on your sushi mat. Dip your fingers into vinegar ( this helps with sticking) and place a mound of rice in the middle of the paper. Press rice into a thin layer leaving a 1/2″ margin on the far side of the paper.
Place a couple of heaping spoonfuls of chicken down the middle and then top with avocados.
Next, roll the end of nori closest to you over the filling using the mat.
Gently pull it back to tighten up the roll, then continue rolling until you reach the end, keeping even pressure using the mat.
Great! Good Job! Now, cut the roll in half, then cut each half in half, and then in half again.
Voila! Serve with some wasabi, soy sauce and ginger! Enjoy!