Striper Sushi
Posted on March 3, 2011

 

Ingredients:
Sushi roll-
Fresh raw striper
Cucumber
Carrots
Avocado
Soft serve cream cheese
Seaweed wrap
Jasmine or sushi rice
 Rice wine vinegar
 
Dipping Sauce-
Mayo
Sesame seed oil
Chinese “rooster” sauce
 
 
Preparation:
You must brine (see brine recipe) the fish over night in order to improve flavor and to theoretically cure the fish with the salt. Although I’ve served this to many people and no one has ever become sick, as a liability disclaimer I urge you to consume at your own risk as preparation of the meat is key.
 
Now that that’s out of the way, on to the good stuff:
Cook the rice and add a little rice wine vinegar to taste
Peel and slice carrots, cucumber, avocado, and fish into ½” strips, the length of your seaweed wrap if possible. Lay out your seaweed wrap and spread out a thin layer of sushi rice evenly over the entire sheet leaving just a ½” space on one edge to help seal the wrap when it is rolled. Keeping wet fingers when spreading the rice helps to keep it from sticking to your hands. Place a slice of fish, carrot, cucumber, and avocado in the middle on top of the rice. Then place the cream cheese in a plastic Ziploc bag and squeeze it down into one corner.   Cut a small hole in the corner of the bag and pipe a strip of cream cheese on top of your other ingredients on the wrap. Then come the rolling part which might take a little practice, its similar to rolling a burrito or cigar. With the clean strip of seaweed placed away from you, fold the seaweed over the ingredients and drag or pull everything towards you making it tight, then roll it, wet the open seaweed strip and seal it. Slice it in 1” sections.
 
Sauce:
Starting with a small amount, mix the sesame seed oil and hot sauce with the mayo or miracle whip according to taste, if you add to much just add more mayo.
 
Enjoy,

Brian