Corned Beef Flamenco Maki
By PutoPinoy on Friday, September 03, 2010 At
Friday, September 03, 2010
Ingredients:
Place half nori on a bamboo mat and flatten about 1/2 cup of sushi rice. Place a sheet of egg over rice and place about 3 tbsp corned beef, potato sticks and 2 sticks of banana. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces.
Serve with chimichuri on the side or top each slice with 1/2 teaspoon of the sauce.
Makes 8 servings
Chimichuri
Ingredients:
Sushi Rice
Ingredients:
Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.
In a bowl, blend vinegar, mirin and sugar and set aside until ready for use Spread the hot steamed ride into a large plate or a large bowl. Please use a non-metallic bowl to prevent any reaction with rice vinegar. Ifs best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. If s vest to use sushi rice right away.
Maki Filling
Ingredients:
Heat oil in a pan. Saute garlic, onions, chili flakes, paprika and parsley. Add in corned beef, wine and pepper and cook for a few minutes until almost dry. Set aside.
- 1 recipe sushi rice (see below)
- 1 recipe maki filling (see below)
- 1 recipe chimichuri (see below)
- 1/2 cup shoestring potato chips (Piknik original flavor)
- 2 medium ripe saba, cut into 8 strips each and fried
- 6 large eggs, beaten and cooked in a pan to make 4 thin sheets
- 4 sheets nori, cut into halves
Place half nori on a bamboo mat and flatten about 1/2 cup of sushi rice. Place a sheet of egg over rice and place about 3 tbsp corned beef, potato sticks and 2 sticks of banana. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces.
Serve with chimichuri on the side or top each slice with 1/2 teaspoon of the sauce.
Makes 8 servings
Chimichuri
Ingredients:
- 1/2 cup chopped parsley
- 4 teaspoons minced garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons wine vinegar
- zest of 1 lemon
- juice of 1 lemon
- 1/2 teaspoon salt
- pinch cayenne pepper
- pinch ground black pepper
Sushi Rice
Ingredients:
- 3 cups Japanese (sushi) rice, washed twice and drained
- 3 & 1/4 cups water
- 7 tablespoons rice vinegar
- 1 tablespoon mirin
- 3 tablespoons sugar
Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.
In a bowl, blend vinegar, mirin and sugar and set aside until ready for use Spread the hot steamed ride into a large plate or a large bowl. Please use a non-metallic bowl to prevent any reaction with rice vinegar. Ifs best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. If s vest to use sushi rice right away.
Maki Filling
Ingredients:
- 1 tablespoon corn oil
- 1/4 teaspoon paprika
- 1/3 cup minced onions
- 2 tablespoons minced garlic
- 1/2 teaspoon chili flakes
- 2 tablespoons minced parsley
- 1 (360 grams) can Argentina Corned Beef Gold Label
- 3 tablespoons red wine
- pinch pepper
Heat oil in a pan. Saute garlic, onions, chili flakes, paprika and parsley. Add in corned beef, wine and pepper and cook for a few minutes until almost dry. Set aside.
