Classic Thick Sushi Roll Spinach and Ricotta Stuffed Chicken Breasts

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					      Classic Thick Sushi Roll
        Spinach and Ricotta-Stuffed Chicken
        Breasts with Lemony White Wine

        1 dashi-maki tamago         16 medium shrimp in their    1 cup sanaka no oboro        6 cups (lightly packed)
        (rolled thick omelet), 6    shells (31 to 35 count per   (sweet fish flakes)          prepared sushi rice (11/2
        inches by 2 inches by l     pound)                       6 simmered shiitake          cups, 9.5 ounces, per roll)
        inch (page 68)              Sea salt, sugar, and         mushrooms (3 ounces)         4 whole sheets nori
        16 medium-thick             komezu (rice vinegar)        16 strips 8-inch-long        (laver); choose the thick
        asparagus spears                                         simmered kanpyo gourd        variety

        large pot

        Cut the omelet in half lengthwise. Cut each halt of the omelet in half again lengthwise, then cut each quarter piece in
        half again lengthwise. You will have eight even-sized logs.
        Bring plenty of water to a boil in a large pot and add a little salt. Add the asparagus and cook for 1 minute. Drain and
        cool the spears under cold tap water. Drain them again and cut off the hard bottom ends.
        Make shallow cuts on the belly side of the shrimp, as described on page 1ll, and bend the shrimp backward. Cook in
        salted boiling water for 2 to 3 minutes or until cooked through. Drain the shrimp and cool them briefly under cold tap 1
cut     water. Drain them again and remove the shells. Toss the shrimp in a bowl with ¼ teaspoon salt, ¼ teaspoon sugar,                  cut
        and 2 teaspoons rice vinegar. Remove the shrimp from the bowl.
      Classic Thick Sushi Roll

       Following the illustrations, line up all the filling ingredients—rolled omelet, asparagus, shrimp, sweet fish flakes.
       shiitake mushrooms, and kanpyo gourd—on a tray. Have at hand the sushi rice, nori, and a small bowl containing 1
       cup of cold water with 2 tablespoons of rice vinegar or grain vinegar for moistening your hands, and a moistened
       clean cotton cloth or synthetic or paper material (to wipe away excess water or any rice residue stuck to your
       hands). Have a well- sharpened knife at hand. Place a bamboo rolling mat on a working counter in front of you, with
       a short side facing you. If using a mat composed of bamboo strips that are flat on one side (and green-colored), be
       sure the flat side is faceup.
       Place a whole sheet of nori, shiny side down, on the bamboo rolling mat. Moisten your hands lightly with the vinegar
       water and pick up the sushi rice-about 1 ½ cups. Form the rice into a roughly egg-shaped ball and place it on the
       nori, 1 inch below the upper left edge. Spread the measured sushi rice evenly to the right (do this by supporting the
       rice ball with your right hand and pushing the rice with your left hand toward the right side of the nori) until you
       have made a band of rice along the nori, leaving 1 inch of the nori uncovered. Now, using all your fingers, spread the
       rice toward you, until you have covered the whole sheet of nori (except for the 1-inch strip at the top. If you are
       using wasabi paste or other sauce in the roll, smear the measured portion across the center of the sushi rice from left
       to right.)
       Spread one-quarter of the fillings across the center of the sushi rice from left to right in the following order: sweet
       fish flakes, shiitake mushrooms, omelet, asparagus, shrimp, and kanpyo gourd. When finished, you will have covered
       the lower half of the nori with fillings.
       To roll, pull up the bamboo rolling mat near you and fold it over the filling. Pull back the edge of the bamboo rolling
       mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole roll is complete. The 1 inch of
       exposed nori at the top will seal the roll. Now place the bamboo mat over the roll, holding the mat securely, to firm
Classic Thick Sushi Roll
 exposed nori at the top will seal the roll. Now place the bamboo mat over the roll, holding the mat securely, to firm
 up the roll and square off the edges slightly. Remove the sushi from the bamboo rolling mat.
 To cut the roll into eight pieces, first cut across the center with a sawing motion, not pushing down too hard, then cut
 each half-roll into quarters, wiping the blade of the knife with the moist cloth to remove the rice residue when
 necessary. Serve the rolls without a dipping sauce (as most of the fillings are fully flavored). You can prepare this roll
 half a day in advance.
 When you store the rolls, wrap them (before or after slicing) in plastic wrap and put them in a sealable container.
 Keep the rolls in a cool, dry, dark place for short-term storage. Or for longer storage, refrigerate in the warmest part
 of the refrigerator, the vegetable bin. Remember that long refrigeration makes the plump, juicy rice dry and no
 longer pleasant. If you are using raw fish fillings, prepare the rolls just before serving, or if you can’t, always keep
 rolls at about 40? to 45?F. Remove the refrigerated sushi from the refrigerator at least 20 minutes before serving.