Recipe - Salade Vigneronne

=== RICE ===
2 One half cup Sushi rice
2 Three fourths cup Water
2/3 cup Rice wine vinegar
1/3 cup Mirin
=== VEGETABLES ===
10 Asparagus spears; blanched
1 Red pepper; julienned
1 Cucumber; seeded, and
Sliced thin lengthwise
1 Avocado; pitted, peeled,
And cut or sliced up thin
=== SEASONING AND GARNISHES
===
One half pound Crabmeat; picked over
1 pound Raw tuna
1 pound Cured or smoked salmon
Spicy mayonnaise
Garibeni shoga; (pickled
ginger)
Wasabi
Toasted coriander
Sesame seeds
Salt
10 Nori sheets

Rinse rice and drain. Soak for One half hour in water. Cook rice in rice cooker.
Season when hot with rice wine vinegar and mirin. Cool rice. Prepare
garnishes: When rice is cooled, roll in nori as tightly as possible using
interesting combinations of garnishes inside. Accompany with gari, wasabi,
and spicy mayonnaise. This recipe yields 45 to 50 pieces (you should get 8
pieces per roll).

Source: "CHEF DU JOUR (Show # DJ9386) from the TV FOOD NETWORK"
S(Formatted for MC5): "07281999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "45 to 50 pieces"

Recipe by: Stan Frankenthaler

Converted by MM_Buster v2.0l.