4 cups cooked sushi rice, follow my sushi rice recipe here, 7 rice papers, 10 crab sticks, 1 mango, peeled and sliced thinly, 2 avocados, pitted, peeled and sliced, shredded carrot, 1 cup cucumber sticks, 1/2 oz. toasted sesame seeds, mix of black and regular color sesame seeds; 1 sushi mat and plastic wrap.
Place one rice paper on a larger plate and run hot water over it slowly until the rice paper is very soft.
Spread a layer of sushi rice over the rice paper, leaving just 1-inch on both sides uncovered.
Place some of the ingredients in the center of the rice.
Fold both sides of the spring roll over the ingredients.
Now remove the spring roll from the plate and place it on sushi mat that have been wrapped with cling wrap in order to prevent sticking. Using the mat work the spring roll into an evenly-shaped sushi roll.
Sprinkle some sesame seeds over the spring sushi roll and let it sit in a plate until you finish rolling the rest of them.
Cut each spring roll in the middle and serve with some sweet soy sauce or a sauce of your choice.
1 four-to-five pound eye of round beef roast, 1 teaspoon kibbeh spice mix, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1 carrot, 1 onion, 2 stalks of celery As needed: 1/2 cup Middle Eastern pickled beets or turnips, diced tomato, romaine lettuce, sliced purple onion, chopped parsley, 10 pita breads (8-inch) or more.
Ingredients for Garlic Sauce:
1/4 cup olive oil
1 teaspoon sugar
2 tablespoons freshly squeezed lemon juice
3 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup strained yogurt or labneh
Rub the eye of round with the kibbeh spice mix, ground cumin, salt and paprika, and let it sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery stores.
Add a cup of water, the carrot, onion and celery to a roasting pan with the beef, preheat the oven to 400 F and just brown the top of the beef. After that, reduce the heat to 300 F, cover the roasting pan with aluminum foil and cook for a couple of hours or until the eye of round roast is tender and internal temperature is at least 178 F.
Let the roast beef rest for about 10 minutes before you slice it thinly to strips. You should have enough meat for at least 15-20 beef shawarmas.
In the meantime mix the ingredients for the garlic sauce.
Spread some garlic sauce on the pitas and add your vegetables. Top with 3 oz. of sliced beef per pita and close the ends of the pitas so they can still slightly overlap.
Use a panini press to grill the outside of the beef shawarma pita wraps to the desired doneness.
Mix the chicken breasts with the kibbeh spice mix, ground cumin, salt, vinegar and paprika in a mixing bowl and let them sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery store.
Bake the chicken breasts in a preheated oven at 325 F for about 30 minutes or until ready. Internal temperature should be 175 F.
Let the chicken breasts rest for about 10 minutes before you slice them thinly on strips.
In the meantime mix the ingredients for the garlic sauce.
Spread some garlic sauce on the 4 pitas and add your vegetables. Top with 3 oz. of sliced chicken per pita and close the ends of the pitas so they can still slightly overlap.
Use a panini press to grill the outside of the chicken shawarma pita wraps to the desired doneness.
8 oz pizza dough for each panzerotti, 1 oz. sliced pepperoni, pinch of dried herbs – Italian mix, 3 ounces mozzarella, 1 slice of prosciutto, 6-7 Italian meatballs, 2 tablespoons pizza sauce, salt and pepper to taste.
Pull the dough with your hands to about 8 inches in diameter and over one half of it put the filling and close it with the other half. Tuck it in or use a fork to close the calzone properly.
Brush the calzone top with little tomato sauce flavored with a few drops of garlic infused oil. Sprinkle some semolina on a pizza pan, put the panzerotti over it and bake it in a preheated oven at 400 F.
Bake the panzerotti until it is golden brown and when you insert a toothpick in it comes out clean.
Cooking Tip: You can make a vegetarian panzerotti if you stuff it with grilled vegetables such as zucchini, eggplant, red peppers, onions, etc. and then cook it the same way.
There is no such a thing in traditional Japanese cuisine as a vegetarian nigiri sushi, except the nigiri with tofu skin (and omelette nigiri doesn’t use fish, but it can hardly be called vegetarian). For my sushi bar, which I owned between 2009 and 2013 I created many kinds of vegetarian nigiri – with roasted bell pepper, avocado, asparagus, shiitake mushrooms and sprouts to cater to the tastes of customers who aren’t fish lovers.
1 cup sushi rice, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 1/2 cups cold water, 1 red bell pepper, little sesame oil oil, several nori strips cut from a large sheet of nori, for serving: soy sauce, pickled ginger and wasabi.
Rince the rice until the water runs clear and place it in a rice cooker with the cold water. When the rice is cooked, let it stay for 10 minutes before lifting the lid.
Stir the rice gently with a spatula and fan the excess steam with a fan. Combine the rice vinegar and sugar and fold it gently into the rice. Let it stand for about 20 minutes to cool down, but not completely cold, as nigiri is better made with warmer rice.
Make as many oblong rice balls as you can using vynil gloves.
Meanwhile, cut the red bell pepper to diamond shapes large enough to cover the nigiri balls, toss them with a tiny bit of sesame oil and saute them in a cast iron pan. Smear a small amount of wasabi over each rice ball, place a piece of red pepper over them and secure each nigiri with a nori strip.