Tag Archives: seaweed

Chicken Hoisin Rolls aka Chicken Teriyaki Rolls Haleykins Style

20140124-201803.jpg I just don’t like bottled teriyaki sauce… neither does Hubby… I use these two sauces. Hoisin Sauce and Stir Fry Sauce. Why? Because the first time I went to make these rolls I thought I had teriyaki sauce in the fridge but I was wrong and it was too late to run to the store, so I improvised. Hoisin and stir fry sauces in the pan of cooked sliced chicken breast. 20140124-204925.jpg

Super funny thing is that these are both Chinese sauces… for my sushi dinner?!?!
I don’t care, it works! It works well if you ask me. But you didn’t ask, so I’ll let it be.20140124-204947.jpgWhat would normally be a Chicken Teriyaki Roll now becomes a Haleykins Chicken Hoisin Roll.20140124-204954.jpgThanks for visiting, if you liked this blog please click LIKE below.
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Love Haleykins
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Sushi with Hay

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First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

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Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

20140113-231321.jpgI used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.
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This is the Tempura I bought… Yup, Cock Brand Tempura…..20140113-231352.jpg

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

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Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

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For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.20140113-231912.jpg

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