CHEF STERLING PRESENTS SOUTHERN SUSHI
Making the Rice
3 cups of sushi rice
3.25 cups water
1/4 cup rice wine vinegar
Rinse uncooked rice with running water until clear. Bring rice to a boil, cover and reduce heat. Cook until liquid is gone and rice is tender. Remove from heat, stir, and let sit covered for 10-15 minutes. Turn rice into bowl and mix with vinegar.
HINT: Rice is best used at room temperature
Prepare the Collard Leaves
20-25 large collard leaves, base stem removed.
2 gallons of water
1 cup white vinegar
Boil leaves in water and vinegar until remaining stems are just tender. Remove from water and chill.
Sweet Potato and Blueberry Sushi
4 large sweet potatoes, peeled and cubed.
1 teaspoon cinnamon
1/2 teaspoon salt
Cook sweet potatoes in water until tender. Drain and mash with fork, mixing with cinnamon and salt.
Layer with blueberries and walnuts when rolling sushi.
Beets and Green Tomato Sushi
1/4 cup pickling spice
1 1/4 cup sugar
3/4 quart rice wine vinegar
1 tablespoon red chili flakes
1 quart water
4 red beets, peeled and sliced paper thin
4 green tomatoes, julienne
Place beets and green tomatoes in separate containers. Boil remaining ingredients for five minutes. Strain and pour over beets and tomatoes. Let sit for one hour, then chill until ready to use.
Rolling the Sushi
Use bamboo mat wrapped in plastic. Place on flat surface. Lay out two large collard leaves to make a rectangle. Take a cup of water and squeeze one lemon into the water. Dip hands in lemon water. Take rice and make a smaller rectangle over the collards. Take a spoon and make a line of the mashed sweet potatoes closest to you on the rectangle of rice. Line with blueberries and walnuts. Carefully use the bamboo mat to roll together. Slice roll into equal pieces.
For a different roll, substitute green tomatoes and beets for sweet potatoes, blueberries and walnuts.
Goes great with soy-molasses sauce (equal parts of each, mixed well) and coriander-chive sour cream (1 cup sour cream, tablespoon of coriander, chopped chives.