Soooo...I'm not a fan of sushi, but this was an interesting (and inexpensive) use of ground beef and sushi wrappers. The dried seaweed was less than $2.00, so turned out to be a cheap and elegant-looking entree!
- 1 lb. ground beef
- 1/4 c. chopped shallots
- 1/4 c. scallions or green onions
- 3/4 c. diced carrots
- 1/2 c. diced dried shitake mushrooms, reconstituted or 4 oz. can of mushrooms, drained and diced
- 1 Tbsp. garlic ginger paste or 3/4 Tbsp. of freshly grated ginger
- 2 eggs
- Nori Paper (Roasted Seaweed)
- Oil for Frying
- Sweet Chili Sauce for Dipping
|Prep: If you're using dried mushrooms, you need to...|
|...soak them in water for 30 minutes to 1 hour to reconstitute them.|
|Inside a shallot|
|Prep: Beat your eggs|
|Prep: Peel fresh ginger, if you're not using paste|
|Prep: Grate the ginger, however coarsely or fine you'd like|
|Ginger, after grating|
(Cook's Note: All of the recipes I saw for this used RAW ground beef. But, since I took my meat out late night and wasn't going to assemble these until the next afternoon, I PRE-COOKED my meat in a skillet, just until there was no pink. Then stored in the fridge overnight.)
Combine all ingredients in a large mixing bowl.
Add more egg(s) as needed to achieve a sticky but not overly dense consistency.
Place Nori on a flat surface with the smoother shiny side down.
|If you can tell, one side of the nori paper might be shinier and smoother than the other.|
Place the shiny/smoother side down on your work surface.
Spread a thin layer of meat filling over the Nori.
|When adding the meat filling, do NOT go all the way to the edges|
or your roll won't seal well and will probably fall open during frying.
Roll the Nori into a tube, like you would a sushi roll. Use water to seal the edge, if necessary.
|To help seal the roll, dab your fingers in a little water and ...|
|...run fingers along the seam.|
|Press roll seam lightly together to seal.|
Fry immediately in a hot pan with the edge side down. For shallow-frying, use about a 1/2 of oil in the pan or you may deep fry as well.
|Use Metal Tongs instead of a fork to turn the rolls while cooking. |
Also use the tongs to remove them from the pan, as to prevent tearing or splitting.
|Drain fried rolls on a paper towel. Let cool a few minutes before cutting.|
Slice into 3-4 pieces each and serve with sweet chili sauce.