Melon And Jicama Sushi Recipes

Steps:

• Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

Steps:

• Put melons on a plate to collect juice, cut melons in 1/2 lengthwise.
• Clean and cut off rind of melons.
• While the melon is still on the plate, cut thin slices lengthwise so the slices are long. (For a thinner slice, use a potato peeler).
• Leave the melon on the plate until ready to assemble your "sushi".
• On a cutting board, cut thin, long julienne sticks of jicama. Cut the sticks 1/2" to 1" longer than the widest of your melon strips.
• Pour the melon juice into a small bowl and mix in the honey and ginger.
• Lie strips on cutting board, one at a time.
• Place 3-4 sticks of jicama on melon flush with one side of the melon - -this will allow a flat side when the rolled "sushi" sits up.
• Roll the melon slice around the jicama and sit up on its side. Trim any jicama that might hang over so it sits flat.
• Drizzle the honey sauce over the "sushi".
• Sprinkle sesame seeds lightly over the fruit.
• You may toast the seeds if you wish a nuttier flavor.

Steps:

• In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.

Steps:

• Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
• Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.