1sheet roasted seaweed nori sheets8×7 inch; from 1-oz package, cut into 8 rows by 4 rows
2tablespoonssesame seedtoasted*
½red bell pepperfinely chopped (or thinly sliced carrot or very small pieces of avocado)
Instructies
In 1-quart saucepan, heat 1 cup water and the rice to boiling.
Reduce heat to low; cover and simmer 15 to 20 minutes or until tender.
Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly.
Gradually add vinegar, tossing constantly.
Cover bowl with damp towel; cool rice about 45 minutes or until room temperature.
Meanwhile, in small bowl, stir together sauce ingredients; cover and refrigerate until ready to assemble canapés.
Cut cucumber into 32 slices, each about 1⁄4 inch thick.
Arrange on serving platter.
For each canapé, place 1 piece of nori on each cucumber slice.
Top each with about 1⁄4 teaspoon sauce.
Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon.
Carefully remove rice from spoon; dip flat side into sesame seed and place flat-side down on sauce.
If necessary, carefully reshape rice with fingers.
Top with bell pepper or other toppings (or a combination).
Serve immediately, or cover and refrigerate up to 2 hours.
Notes / Tips / Wine Advice:
*To toast sesame seed, cook in skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from skillet to prevent seed from continuing to cook and getting overdone.
1cupfrozen shelled edamamegreen soybeans, cooked as directed on package
Instructies
In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency.
Cover; refrigerate until ready to serve.
Fill 3-quart saucepan two-thirds with water; heat to boiling.
Add rice stick noodles; boil gently 3 minutes or just until noodles are tender.
Rinse with cold water; drain.
Transfer to large bowl.
With scissors, cut rice noodles into about 3-inch lengths.
Stir in carrot, basil, cilantro, chile and 1⁄4 cup teriyaki sauce.
Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface.
Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel.
Place lettuce leaf on lower third of wrapper.
Spoon scant 1⁄3 cup noodle mixture on lettuce.
Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame.
Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides.
Continue to roll up, tucking in sides.
Place seam side down on serving platter.
Repeat with remaining wrappers and fillings, placing on platter without sides touching.
Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours.
To serve, cut each roll in half diagonally.
Stir sauce; serve with spring rolls.
Notes / Tips / Wine Advice:
If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; dip them for too long and they become sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.
Cook peas as directed on package for minimum cook time; drain.
In food processor, place cooked peas and remaining hummus ingredients except water.
Process with on/off pulses 10 to 15 times or until partially smooth.
With food processor running, add water, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip. )
Transfer to serving bowl.
Cover; refrigerate up to 1 day.
Heat oven to 375°F.
Cut wonton skins diagonally in half.
Place half of the skins on ungreased large cookie sheet.
Spray with cooking spray; sprinkle with sea salt.
Bake 8 to 10 minutes or until golden brown and crisp.
Transfer to serving platter.
Repeat with remaining wonton skins.
Serve hummus with chips.
Notes / Tips / Wine Advice:
This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, after they’re baked and cooled, store them in a covered container at room temperature.
