Green Bean Casserole Sushi
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, August 2012
2 cups uncooked sushi or short-grain rice
1½ tablespoons seasoned rice vinegar
1½ tablespoons mirin (Japanese condiment)
6 nori sheets (seaweed)
Green beans and shitake (recipe follows)
4 ounces low-fat cream cheese, chilled in the freezer and sliced into strips
1 (2.8 ounce) container french-fried onions
Green Bean and Shitake Mushroom Filling:
8 ounces green beans, trimmed
2 teaspoons sesame oil
2 garlic cloves, minced
1 (3.5 ounce) package Shitake mushrooms, sliced
1 tablespoon low-sodium soy sauce
½ teaspoon rice vinegar
¼ teaspoon freshly ground black pepper
Cook rice according to package directions. Remove from heat and stir in vinegar and mirin. Spread rice onto a baking sheet and set in the refrigerator to cool for 30 minutes. Cut off top quarter of nori sheets along short end. Place one of the nori sheets, shiny side down, on a sushi mat with long end toward you. Spread about ½ cup of the rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Arrange green bean and mushroom mixture, cream cheese and fried onion strips along bottom third of rice-covered nori. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Wet a sharp knife and cut roll in half. Then cut each half into four pieces. Continue to wet knife in between cuts to prevent sticking. Repeat procedure with remaining nori, rice mixture, bean and mushroom mixture, cream cheese and fried onions.
For green bean and shitake mushroom filling:
Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain. Place beans in a large bowl. Heat oil in a skillet over medium-high heat, add garlic and mushrooms; sauté for 1 minute. Add beans, soy sauce, and pepper; cook 2 minutes, tossing frequently. Remove from heat.
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