Tai Chi Philadelphia Roll
by Robert Richman
8 sheets Japanese seaweed Nori
1 cup Japanese short grain rice
1 cup rice vinegar
2 tablespoons sugar
2 tablespoons cream cheese (Philadelphia)
1 small bowl warm water with salt and vinegar
1/2 cup sliced cucumbers
1/2 cup sliced avocados
1/2 cup lox (blended in food processor)
1/2 cup shittake mushrooms
1/2 cup sliced red cabbage
1/4 cup Dijon mustard
1/4 cup soy sauce
1 tablespoon brown sugar
1/2 cup pickled ginger
Cook rice and steam until well cooked. Boil sugar in vinegar and salt until sugar is dissolved.
Then put over rice and fold with spatula.
Place Nori on bamboo roller. Spread rice 1/8 inch thick on Nori, and left 1-1/2 inches at the top.
Put on special sauce from Dijon mustard, vinegar, brown sugar, soy sauce and salt and pepper.
Then put on crème cheese, avocados, red cabbage cucumbers, mushrooms and lox.
Then roll up in bamboo roller and cut into 1/2 inch portions with non-stainless steel sushi or kitchen knife.
Put in Japanese serving plate and garnish with pickled ginger.
Make dipping sauce from soy, brown sugar and wasabi. Serve warm or chilled.
This is the perfect complement to my tai chi and karate classes.
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