Teriyaki-Mussel Maki Rolls
Try making this sushi recipe once and you'll see how easy it is to make maki sushi rolls at home. In this sushi roll recipe, inspired by chef Bun Lai, we use teriyaki-style glazed mussels, plus plenty of crunchy vegetables and even fruit. Vary the ingredients in the roll to suit your own taste. Serve with pickled ginger, wasabi and soy dipping sauce on the side.
Make Ahead Tip: Cover and refrigerate the mussels for up to 2 days. Serve cold or at room temperature.
Equipment: Bamboo sushi rolling mat
To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any whose shells remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
Toasted nori seaweed sheets are thin, dried seaweed wrappers used for maki rolls. Be sure to choose nori that is labeled “toasted” when making maki--untoasted nori is too chewy.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1 1/2 starch, 1/2 vegetable, 1 lean meat, 1/2 fat