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FareShare Gazette -- May 2012 Recipes

Make FareShare Gazette -- May 2012 Recipes at home with Sushi Rice, Soy Sauce, Liquid Honey, Rice Vinegar, and Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 pinch

Method (preview)

1. 1

   Grill or broil the salmon, skin side down. Once cooked, cut the fish into julienne strips.

2. 2

   Place small amounts of the salmon, rice, carrot, cucumber and alfalfa sprouts on the nori and wrap in a conical shape.

3. 3

   In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic and pepper.

4. 4

   Remove the skin from the salmon; slice lengthwise into 12 long strips.

5. 5

   Thread each strip onto a soaked wooden skewer; place in a shallow dish.

6. 6

   Pour the soy sauce mixture over the skewers, turning to coat well. Let stand at room temperature for 30 minutes.

7. 7

   Reserving the marinade, thread 1 lemon wedge, if using, onto the end of each skewer then place on a greased grill over medium-high heat.

8. 8

   Close the lid and cook, brushing often with reserved marinade, for 4 minutes.

9. 9

   Turn and cook for 3 to 4 minutes or until fish flakes easily when tested with a fork.

10. 10

    Tip: to remove skin from fish, place fillet skin side down.