 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Cooking Light. September 2002 Ingredients:
1 cup uncooked sushi rice or 1 cup short-grain rice |
1 1/4 cups water |
2 tablespoons minced peeled fresh ginger |
2 tablespoons mirin (sweet rice wine) |
2 teaspoons minced jalapeno peppers |
2 teaspoons minced shallots |
1 teaspoon sugar |
1 teaspoon fish sauce |
1/4 teaspoon salt |
1 tablespoon low sodium soy sauce |
1 teaspoon sugar |
1 (1/2 lb) tuna steak |
8 (8 inch) round sheets rice paper |
2 cups trimmed watercress |
1/4 cup white vinegar |
1 tablespoon sugar |
1 tablespoon fish sauce |
1 1/2 teaspoons minced shallots |
1 teaspoon minced jalapeno pepper |
Directions:
1. To prepare rolls, rinse the rice thoroughly in a sieve. Drain well. Bring 1 1/4 cups water to a boil in a medium saucepan; add rice.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes.
3. Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.
4. Combine soy sauce and 1 teaspoon sugar; brush over tuna. Marinate in refrigerator 10 minutes. Heat a nonstick skillet over medium-high heat.
5. Add tuna to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Cut tuna into 8 (1/4-inch-thick) slices.
6. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.
7. Place sheet on a flat surface. Arrange 1/4 cup watercress to cover half of sheet, leaving a 1/2-inch border. Top with 1/3 cup rice mixture; spread evenly.
8. Arrange 1 tuna slice over rice. Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion. Repeat procedure with remaining rice paper sheets, watercress, rice mixture, and tuna. Cut each roll in half diagonally.
9. To prepare sauce, combine vinegar and remaining ingredients. Arrange 2 roll halves on each of 8 plates; serve 2 1/4 teaspoons sauce with each serving.
|
|