Shiso forlader (en krydret urt, der smager som a krydser mellem sine basilikum og mint-slægtninge) tjener som en del af dette sofistikerede japanske inspirerede første kursus eller et let måltid. Frugt-urtens blanding, marineret i risvineddike og krydderier, er flot i skiftende bid med rige hummer-og-avocadofyldte sushi-risbolde.
This recipe for Shiso leaves (a spicy herb that tastes like a cross between its basil and mint relatives) serves as a part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated in rice vinegar and spices, is beautiful in alternating bites with rich lobster and avocado-filled sushi rice balls. This recipe is from Martha Stewart Living, July 2005. To make this dish, you will need sushi rice, rice vinegar, mirin (Japanese sweet rice wine), sugar, salt, cooked lobster meat, avocado, black sesame seeds, and pickled plums with shiso. Cook the rice according to package instructions and mix with the vinegar, mirin, sugar, and salt. Form the rice mixture into 1-inch balls and make an indentation in each ball with your thumb. Fill with a piece of lobster and avocado and cover with more rice to seal. Sprinkle with sesame seeds and serve with pickled plums. These rice balls can be refrigerated for up to 5 hours before serving.
27.04.2023 @ 08:29
This recipe for Shiso leaves (a spicy herb that tastes like a cross between its basil and mint relatives) serves as a part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated in rice vinegar and spices, is beautiful in alternating bites with rich lobster and avocado-filled sushi rice balls. This recipe is from Martha Stewart Living, July 2005. To make this dish, you will need sushi rice, rice vinegar, mirin (Japanese sweet rice wine), sugar, salt, cooked lobster meat, avocado, black sesame seeds, and pickled plums with shiso. Cook the rice according to package instructions and mix with the vinegar, mirin, sugar, and salt. Form the rice mixture into 1-inch balls and make an indentation in each ball with your thumb. Fill with a piece of lobster and avocado and cover with more rice to seal. Sprinkle with sesame seeds and serve with pickled plums. These rice balls can be refrigerated for up to 5 hours before serving.