Sauerkraut Dragon Roll from Blu Coral Restaurant, Chi

Sauerkrautrecipes.com presents Sauerkraut Dragon Roll by Jin Woo Han, executive sushi chef, Blu Coral Chicago

1 sushi mat
1 piece sushi nori (seaweed) wrapper
2 cups Frank's Sauerkraut - rinsed and drained.
1 cup cooked sushi rice (prepare in advance; add rice vinegar to the cooled, cooked rice before using)
Pan seared scallops: Sear gently in advance.
Four strips of Unagi (fresh water eel).
Cucumber - thin strips.
Eel sauce.
Torch to braise.

The trick to sushi is wrapping your sushi mat with plastic wrap before starting. Place the nori on the mat. Distribute a layer of rice across the nori. FLIP OVER. Place scallops and cucumber in adjacent rows, add a layer of sauerkraut. Roll. Add Unagi to cover. Braise with torch. Cover with plastic, reroll and cut into seven pieces. Plate. Garnish with eel sauce.

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[supertoan1234]

burn those unagi before you place it on the sushi..

[hotscubagreg]

cool