We've recently gotten into "Breaking Bad" on Netflix. Watching the show brings back memories of our time in Albuquerque - where they put green chili in EVERYTHING. So, in ode to "Breaking Bad", and to use leftovers, I made green chili and black beans and ham sushi rolls. The flavors actually go well together! You can make it vegan by omitting the ham.
Ingredients
Green Chile (I use 505 green chile sauce since I don't know how to make it yet)
Ham/Black bean stew
Nori sheets for sushi rolls
Sushi Rice (makes 8-10 rolls, depending on how much rice you use per roll)
3c Japanese short grained sushi rice
3 1/4 c water
3 Tbsp sugar
1 tsp salt
1/3 c rice vinegar (I used distilled white vinegar as a substitute and it works well)
Method
Wash the rice in cold water until water runs clear. Put everything in a rice cooker or pot. If using a pot, bring water to a boil then reduce heat to a simmer. Cover and simmer until cooked.
When cooked, remove from heat, fluff up the rice and allow to cool.
Moisten your hands or utensil before handling the rice to prevent sticking. Place a portion of rice on a Nori sheet. Flatten the rice evenly onto the sheet. It should cover about 1/3 of the Nori. Place your filling in the middle of the rice. I used a mix of just green chile, just the stew mix and a mix of both for the rolls.
Lift the rice end up and quickly make a tight roll. As you can see from my photo I'm not an expert at rolling! Use a sharp knife, moistened with water to cut the rolls. Again, this will prevent the rice from sticking.
Ingredients
Green Chile (I use 505 green chile sauce since I don't know how to make it yet)
Ham/Black bean stew
Nori sheets for sushi rolls
Sushi Rice (makes 8-10 rolls, depending on how much rice you use per roll)
3c Japanese short grained sushi rice
3 1/4 c water
3 Tbsp sugar
1 tsp salt
1/3 c rice vinegar (I used distilled white vinegar as a substitute and it works well)
Method
Wash the rice in cold water until water runs clear. Put everything in a rice cooker or pot. If using a pot, bring water to a boil then reduce heat to a simmer. Cover and simmer until cooked.
When cooked, remove from heat, fluff up the rice and allow to cool.
Moisten your hands or utensil before handling the rice to prevent sticking. Place a portion of rice on a Nori sheet. Flatten the rice evenly onto the sheet. It should cover about 1/3 of the Nori. Place your filling in the middle of the rice. I used a mix of just green chile, just the stew mix and a mix of both for the rolls.
Lift the rice end up and quickly make a tight roll. As you can see from my photo I'm not an expert at rolling! Use a sharp knife, moistened with water to cut the rolls. Again, this will prevent the rice from sticking.
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