Recipe By : Austin American Statesman 4/16/97
Serving Size : 20 Preparation Time :0:00
Categories : New Formats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Rice Filling----
1 1/2 cups short-grain rice
2 cups water
3 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon cumin
1 teaspoon fresh parsley -- chopped
salt and pepper
1/3 cup monterey jack cheese
----Sushi Wrapping----
1 pound lean, rare roast beef, cut 1/8-1/4" thick
2 cups salsa
1 cup refried beans
1/4 teaspoon cumin
1 green bell pepper, cut into 3/8" strips
1 red bell pepper, cut into 3/8" strips
1 red bell pepper, cut into 3/8" strips
1 bunch fresh cilantro -- chopped
2 bunches fresh chives
Place rice and water in medium saucepan. Bring to boil. Reduce heat and
simmer covered, for 20 minutes, or until all liquid is absorted. While rice
is cooking, combine vinegar, sugar, cumin, parsley, salt and pepper in a
separate saucepan. Bring to a boil, stirring constantly. When sugar
dissolves, remove from heat. Stir vinegar mixture into cooked rice and set
aside until liquid is absorbed. When rice mixture has cooled, add cheese
and stir. Adjust seasonings, if needed.
To assemble: Cut roast beef into 1 1/2-inch wide by 3-inch long rectangles
and marinate in salsa for 5-10 minutes. Drain and pat dry. Combine refried
beans and cumin in food processor and blend until smooth. Spread beef
slices with bean mixture. Top with a layer of Rice filling and place strips
of peppers (jalapenos can be added, if desired) in a vertical line across
the rice. Sprinkle with cilantro. Roll, jellyroll fashion, and refrigerate
until firm, at least 1 1/2 hours. Before serving, cut each roll into 3
1-inch pieces. Tie each sushi with a chive. Serve with salsa or guacamole.
Yields 20 hors d'oeuvres.
