Foodiva's Kitchen: Colorific Salad-in-a-Sushi

Monday, December 20, 2010

Colorific Salad-in-a-Sushi


This is the first of my three recipes featured in the Color-themed International Incident Party (thanks again, Penny), the very last one for 2010. Slivers of vegetables and fruit are encased in fried egg-sheets and rolled in nori. Simple yes, but watch out for those renegade egg-sheets that refuse to comply to your charms!

If you're not into eggs, then possible substitutes for these sheets are steamed bean curd skin, or rice paper (used in Vietnamese spring rolls). When you get tired of rolling rolls within rolls (or run out of egg-sheets, whichever comes first), then just dump the colorific filling on top of the nori and roll, baby, roll!

These are my salad fillings: beetroot, yellow pepper, carrot, cucumber, red cabbage and mango

Tis the only way to roll...
 With egg-sheet
Without egg-sheet

Colorific Salad-in-a-Sushi
Ingredients:
4-5 large eggs
olive oil, to fry
½ cup red cabbage, shredded into thin strips
½ of yellow pepper, sliced into thin strips
½ of mango, peeled and sliced into thin strips
½ of a beetroot, peeled and sliced into thin strips
½ of a cucumber, deseeded and sliced into thin strips
1 carrot, peeled and grated into long strips
nori sheets

You will need a bamboo rolling mat or cling film to roll the sushi.

Method:
1. Break the eggs into a bowl and whisk with a fork until smooth. Brush a rectangular pan with a drop of olive oil and heat on the stove under medium. You don’t want the pan to be too oily as you want the fried egg sheets to be almost dry and crisp, they will be easier to roll. Spoon about 3 tablespoons into the hot pan and tilt mixture towards the four edges to ensure an even distribution. Cook for about 2 minutes, then flip over. Cook for a further 1 minute, then turn the egg-sheet out onto a plate to cool completely. Repeat process with the rest of the egg mixture.
2. Boil the sliced beetroot in hot water for about 5 minutes until softened but still firm in shape. Drain and cool completely before using.
3. Take a cooled egg-sheet and arrange one of the sliced vegetables/fruit in a straight line along one side of the long edge, facing you. Start rolling away from you until the vegetable/fruit is completely encased. Do this with the rest of the egg-sheets and vegetables.
4. Place a nori sheet on a sushi rolling mat lined with cling film. Then arrange the rolled up egg-sheets in a line and on top of each other along the short side of the nori (1cm from the edge), nearest to you. Start to roll from the end nearest to you, make sure you press firmly along the length of the rolling mat so the filling can spread a little towards the opened ends.
5. Slice the roll across about ½ inch thick with a sharp, wet knife. Dip the blade in water to moisten it in between cuts. Serve with a soya sauce dip.

Have a lovely Monday!

13 comments:

Victoria said...

You really are the queen of color, aren't you! Introducing people to purple sweet potatoes, and then making sushi with all these amazingly bright colored vegetables!

Anncoo said...

Love your interesting blog. Those sushi look colorful and healthy.
Love to come back again to see more of your more creations.

Foodiva said...

Victoria, maybe my life's a bit uncolorful right now, hence this outlet in my cooking! Haha, what a thought, I think I need to get out more...

Thank you for visiting, Anncoo. I'd love it if you come back often!

Michael Toa said...

That is not just sushi. That is edible, delicious art... Maya, you are amazing! :)

Foodiva said...

Thanks, Michael! When I grow up, I want to be Nigella... haha.

michelangelo in the kitchen said...

Colorific is right! How can anyone describe such a spectacular dish! Genius of an idea never before presented until now! Your work is such an inspiration to your followers like me. I'll make this for the party to dazzle the guests with this magnificent sushi!!!
Your red dragonfruit is breathtaking!!!!

Carolyn said...

You really do make the most colourful dishes, I am so amazed! These look delicious and beautiful.

Foodiva said...

Arthur and Carolyn, thank you. You both inspire me constantly too!

Magic of Spice said...

Delightful...love these colors and looks so fresh, just beautiful :)

Trix said...

This is madness. In a good way. I am really in love with this - the colors, the flavors ... so smart and so beautiful.

Foodiva said...

Alisha, thanks so much!

Trix, I always take what you say as a compliment. A bit of madness doesn't hurt when you're experimenting in the kitchen!

Baking Barrister said...

These are really neat and would be great for a New Year's party (seriously, I'm sick of the sweets!). And props-- I would have probably thrown in the towel and thrown it all in the bowl early on.

Foodiva said...

S, if you throw everything in the bowl, it would make a fantastically colorful salad as well! Glad you're looking forward to the New Year (and a party!), I am too!

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