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Foodies and Wildhurst Fans

With the warm days of summer upon us and the release of our Muscat Canelli, we thought it appropriate to pair this new release with lighter fare. Though most spicy Asian foods, especially those accompanied by wasabi, ginger, hot mustard and chili sauce, will pair nicely with our Muscat Canelli, the sweetness of prawns in this recipe will make it a sure hit. Enjoy!

2 pieces sushi nori
1 cup sushi rice (calrose or nishiki)
1/4 pound prawns, peeled and deveined (cooked or raw)
1 tbs. chili sauce
1 tbs. white sesame seeds, plus more for sprinkling
2 green onions, ends trimmed

Heat nori in a 350 degree oven to soften. Working with one sheet of nori at a time, with shiny side facing down and with long side facing you, spread 1/2 cup of rice in an even layer on each sheet, leaving a 1/2 inch border on the long sides. Arrange a line of shrimp across the middle of the rice. Brush with chili sauce and sprinkle with sesame seeds. Place green onion on top of shrimp. Roll with a bamboo sushi matt and cut each roll into 6 equal slices. Sprinkle with sesame seeds. Try adding cucumber, daikon or avocado to this roll. Experiment, have fun! Sushi matts and a complete book of sushi rolling are available in our tasting room through this quarter. 

From Chef Don Bocca

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