Cleetus Heatus Peach Salsa
Ingredients
6 yellow peaches
1 jalapeño
1/2 red onion, diced
1 tablespoon cilantro, chopped (reserve a few leaves for garnish)
1 lime, juiced
To taste salt and pepper
Directions
- Cut peaches in half. Remove pits.
- Dice peaches, red onion, and jalapeño (with seeds).
- Finely chop cilantro.
- In a mixing bowl, add onions, lime juice and cilantro.
- Salt and pepper to taste. Let sit in the refrigerator.
Rolls
Ingredients
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife
Directions
- In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
- Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
- Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
- Arrange the fillings across the center of the rice. Do not overstuff the roll!
- Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
- Wet 2 centimeter border and enclose roll like envelope
- Shape your hands around the mat to gently tighten the roll.
- Use a wet very sharp knife to cut into 1 inch pieces.
- Arrange sushi on a serving platter and serve with pickled ginger and wasabi
Courtesy of Shedd Aquarium’s Right Bite Program
Rolls
Ingredients
2 smoked lake whitefish filets
1 package nori
1 sweet potato, diced
2 tablespoons maple syrup
1 apple, sliced into one-inch pieces
To taste chives
Materials: ice cold water, bamboo sushi mat, sharp knife
Directions
- In a pot, boil diced sweet potatoes in water. Cook until sweet potato is soft, about 8-10 minutes and drain water. Let cool in bowl. Mash and add maple syrup.
- Place a sushi mat down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
- Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 2 centimeter border along the furthest edge from you.
- Arrange the fillings across the center of the rice. Do not overstuff the roll!
- Pick up the edge of the mat closest to you and gently begin to roll the mat over to enclose, using forefingers to keep fillings inside the roll.
- Wet 2 centimeter border and enclose roll like envelope
- Shape your hands around the mat to gently tighten the roll.
- Use a wet very sharp knife to cut into 1 inch pieces.
- Arrange sushi on a serving platter and serve with pickled ginger and wasabi
Courtesy of Shedd Aquarium’s Right Bite Program