MANGO SALSA SUSHI
Make and share this Mango Salsa Sushi recipe from Food.com.
Provided by dicentra
Categories Mango
Time 10m
Yield 6 rolls
Number Of Ingredients 7
Steps:
- Cut the avocados in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocados into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
- Remove the skin from the mangoes.
- Slice the mangoes into very thin slices, similar to how you sliced the avocado.
- Cut the red onion into slices.
- Using shrimp, red onion and cilantro as your fillings, roll the sushi inside-out.
- Place alternating thin strips of avocado and mango across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
- Serve with wasabi, shoyu, and ginger (if desired). Enjoy!
Nutrition Facts : Calories 423.2, Fat 5.5, SaturatedFat 0.8, Sodium 9.9, Carbohydrate 85.5, Fiber 5.6, Sugar 5.8, Protein 7.2
SALMON SUMMER ROLLS WITH DIPPING SAUCE
A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.
Provided by Nif_H
Categories Summer
Time 35m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- Dipping Sauce:.
- Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
- The Spring Rolls:.
- Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
- Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
- Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
- Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
- Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
- Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6
SOY DIPPING SAUCE
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Provided by Samin Nosrat
Categories sauces and gravies
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
- Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 3506 milligrams, Sugar 1 gram
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