Brown Rice Temaki

Ingredients:

• 1 lb fillet of Mahi Mahi, or another similar fish
• 1/2 lb medium peeled shrimp
• 1/2 lb wild Salmon belly strips
• 1 medium haas avocado, sliced thinly
• 2 large mangos, sliced thinly
• 1 cucumber, julienned
• about 3 Tbsp Olive oil
• Seasoned salt (we like Tony Chachere's blend)

The following items can be found at most Asian markets:

• 2 cups brown calrose rice
• 4 Tbsp seasoned rice vinegar
• 1 small package of picked Burdock root (Nishiya Yamagobo)
• Tamari soy sauce (for drizzling on the rolls)
• 1 package of temaki nori (seaweed sheets sized for temaki)
• 1 package of furikake (we like seto fumi)
• Wasabi (optional)
• Spicy sauce (optional - 3 Tbsp mayonnaise + 1 tsp or more red pepper sauce - we like Sriracha chili sauce)

Preparation:

1. In a medium sauce pan, combine 2 cups brown calrose rice and 3 cups of water. Bring to a rolling boil. Reduce heat and simmer for 40 minutes.
2. Transfer cooked rice to a large bowl. Add the seasoned rice vinegar while rice is still hot and mix well. Press the rice lightly against the sides of the bowl to increase the exposed surface area to allow the rice to cool. Cover bowl with a damp towel (a damp paper towel will do, this prevents the rice from drying out) and set aside to cool.
3. Arrange the salmon belly strips on a suitable broiling pan (there will be drippings). Broil it at least 8 inches away from the heat until it begins to crisp. This may take some time depending on the thickness of the strips. Set aside and allow to cool slightly.
4. Coat Mahi filet lightly with olive oil and sprinkle with seasoned salt. Broil for about 9 minutes each side. Set aside and allow to cool slightly
5. Toss shrimp in the remaining olive oil and dust lightly with seasoned salt. Broil for about 2 minutes each side. Set aside and allow to cool slightly
6. Arrange the seafood on a serving dish. Arrange the sliced avocado, sliced mango, sliced cucumber, and pickled burdock on a serving dish. Place everything on the table. The rice and seafood should be near room temperature. Heat will wilt your nori and that's just not cool.

To make a hand roll:

1. Place a sheet of nori horizontally on your plate.
2. Spread rice on the nori, from top to bottom, beginning on the left side and stopping about 2/3 of the way across.
3. Place a small amount of the seafood on top of the rice near the left edge. Add some mango, avocado, cucumber, and burdock. You want your items to lay from top to bottom. Start lean until you figure out the right amount. Remember, you are making sushi rolls, not a burrito.
4. If you are using wasabi and/or spicy sauce, smear a small amount on the right edge of the rice, working from top to bottom.
5. To roll the temaki, take the bottom left corner and bring it over to cover the contents at a point about 1/3 of the way up. Keeping things snug, gently begin to roll the temaki toward the right end so that it looks like an ice cream cone. Place a few grains of the rice on the lower right corner and use it like an adhesive to stick the nori to itself.
6. Lightly sprinkle some sesame seeds and/or some furikake on top of your temaki. Lightly drizzle some tamari on top.
7. You are now ready to eat your first home made brown rice temaki. Enjoy!

serves 4