100599 carrot sushi caper mustard Recipes

thick) boneless beef top loin (strip) steaks (about 1 1/4 lb total), vegetable oil, carrots (2 to 4), trimmed to 6 inches long, chopped basil, chopped flat-leaf parsley, dijon mustard, minced shallot, drained capers, finely chopped, garlic clove, minced, extra-virgin olive oil, garnish: flaky sea salt such as maldon

carrots, whole or 10 oz carrots, ready-cut sliced, about 2 cups, unsalted butter, softened, lemon juice, coarse grain mustard, cumin

carrots, butter, honey, mustard (the recipe didn tsp specify if it was dried or prepared, your choice, i used dijon, but yellow would b), cayenne pepper (adjust to taste, the original recipe calls for 1 tbsp. too much for me!), water

sushi rice (uncooked ), red pepper, yellow pepper, orange bell pepper, cucumber, carrot, rice vinegar, light soy sauce, wasabi, sheets sushi fresh seaweed, imitation crabmeat (optional)

sushi rice, cooked to packet instructions and still warm, sushi vinegar, sugar, salt

carrots, sunflower oil, capers (save the vinegar they are pickled in), peppercorn (coasely ground)

carrots, peeled and cut in chunks, fresh ginger root, soy sauce, white wine vinegar, orange juice, peanut oil

sushi rice, seasoned rice vinegar, sesame seeds, toasted, avocado, thinly sliced, sheet roasted nori (pressed seaweed), flaked imitation crabmeat (surimi) or 3/4 cup thinly sliced smoked salmon, very thinly sliced english cucumber, pickled ginger, light mayonnaise, milk, wasabi powder

sushi rice or 2 cups short-grain rice, water, plus extra for rinsing rice, rice vinegar, sugar, kosher salt

sushi rice, water, rice vinegar, sugar, salt, dashi , powdered fish stock

sushi rice, water, seasoned rice vinegar, sheet nori (seaweed paper), shrimp, cucumber, cream cheese

carrots, cider vinegar, fresh lemon juice, fresh ginger mashed through a garlic press, granulated sugar, spicy mustard, olive oil, minced fresh cilantro, salt, freshly ground black pepper, fresh cilantro for garnish

carrots , cut into sticks about 2-inch x 1/2-inch, margarine or 1 tbsp butter, at room temp, dijon mustard, brown sugar, grated fresh ginger

butter or stick margarine, vertically sliced red onion, julienne-cut carrot (about 3/4 lb), water, cassis mustard (such as edmond fallot), creme de cassis (black currant-flavored liqueur) or 2 tbsp grape juice, salt, black pepper

sushi rice (calrose/short grain), water up to mount fuji (see below), rice wine vinegar, mirin, sugar, gari (pickled ginger) julienne, toasted sesame seeds, chopped green scallions, soy syrup, wasabi oil, honey, dijon mustard, lemon, juiced, canola oil, fresh picked crab, chopped cilantro, chopped flat leaf parsley, basil chiffonade, shallot, minced, salt and white pepper to taste, sheets of yaki-nori, tempura shrimp hand rolls, rice flour, togarashi or chili powder, cold club soda water, butterfly shrimp, peeled and de-veined, daikon sprouts, sheets of yaki-nori, cut in half, scallion fans, wasabi oil, salt and white pepper to taste, wasabi powder, mirin, sugar, water, canola oil, soy sauce, brown sugar, lime juiced

sushi rice , quick cooking rice or 1/2 cup brown rice, red wine vinegar, unrefined sugar, nori wrap, julienned spinach and red cabbage, cooked tofu (any way you like), green onion