Crisp Vegetable Sushi With Thai Peanut Dip (Roy's) Recipe
Servings: 6
Ingredients
- 2 c. unsweetened coconut lowfat milk
- 1/2 c. peanut butter, (smooth)
- 1/4 c. brown sugar
- 1/4 c. soy sauce
- 1 Tbsp. rice vinegar, (unseasoned)
- 2 x leaves kaffir lime
- 1/4 c. fresh Thai basil, julienned
- 1/4 c. red curry paste*
- 1/2 x onion, minced
- 2 Tbsp. garlic, chopped
- 1 Tbsp. shallot, chopped
- 1 Tbsp. lemon grass, chopped
- 1 1/2 c. fresh cilantro, minced
- 1 1/2 c. carrots, finely julienned
- 1 1/2 c. celery, finely julienned
- 1 1/2 c. fennel bulb, finely julienned
- 1 1/2 c. daikon, finely julienned
- 1 whl beet, (about 1/2 c.), peeled, julienned
- 1/4 c. light soy sauce, (preferably Yamasa brand) salt & freshly grnd pepper to taste
- 6 sht sushi nori, (trimmed to 5x8 inches) peanut oil for frying Japanese spice sprouts, (optional)
Directions
- Combine all of the Thai Peanut Dip ingredients in a nonreactive saucepan.
- Bring to a simmer. Cook gently over low heat, taking care not to boil the mix. When the sauce begins to thicken and the oils from the curry rise to the surface, adjust the sugar, soy sauce, and vinegar if necessary, and remove from the heat. Let cold and throw away lime leaves before serving.
- Blanch the carrots for about 15 seconds; plunge into ice water, cold, drain, pat dry, and place in a bowl. Prepare the other vegetables in the same manner
- (the beets should be blanched slightly longer - about 1 minute), placing each in a separate bowl. Drizzle the vegetables with the soy sauce, and season with salt and pepper.
- Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch edge along the bottom. Arrange the vegetables neatly along the lower edge. Roll up the nori tightly, and seal the edges with a little soy sauce or possibly water. Each roll should be about 1 to 1 1/2 inches in diameter.
- Heat sufficient peanut oil in a large skillet to come 1/2 inch up the sides. Pan fry the sushi over medium heat for about 1 1/2 min per side, or possibly till crisp. Remove and drain on paper towels. Cut two 1 inch pcs from each roll, then cut the remaining larger pcs in half on a diagonal. To serve, arrange 4 pcs on each plate (2 with a straight cut, 2 diagonal). Garnish with Japanese spice sprouts if you like, and serve with the Thai Peanut Dip on the side.
- * Roy recommends using Mae Ploy brand Matsaman curry paste
- Foundation, and in 1994 he hosted the popular public television series "Hawaii Cooks with Roy Yamaguchi". Today his cuisine can be enjoyed at six restaurants in addition to the original Roy's in Hawaii: Roy's Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar and Grill on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in California, Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 130 | 49% |
| Total Fat 15.55g | 19% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1447mg | 60% |
| Potassium 642mg | 18% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 15.64g | 10% |
| Protein 8.14g | 13% |
