search
California Rice Commission
WILDLIFE SALMON BLOG NEWS
MORE CLOSE
  • Drought
  • People
    • Chefs
    • Blogger Profiles
    • Photo Gallery
  • Places
    • California Ports
    • Contacts
    • Photo Gallery
  • RECIPES
  • News
  • Podcast
  • Wildlife
    • Habitat Value
    • Species List
    • Conservation Programs
    • Wildlife Guide
    • Interactive Rice Field
    • Photo Gallery
  • Sharing Butte Creek
  • Blog
    • Rice News
  • Industry
    • How Rice Grows
    • Water Quality
    • Crop Protection
    • Air Quality
    • Statistics
    • About the CRC
    • Publications
    • Ask an Expert
    • GMO Testing
  • COVID-19
  • Salmon
  • Photo Gallery
Contact Us
sacramentovalley.org
Facebook Twitter Instagram YouTube RSS

Feature Recipe

Sureak Roll

Serves
6

Kotaro “Taro” Arai

INGREDIENTS:

½ sheet nori (dried seaweed)
4 ½ ounces prepared California premium sushi rice
1 ounce sushi-grade kyushi hamachi (yellowtail), raw
2 whole asparagus spears, blanched
sansho pepper to taste*
1 ½ ounces sushi-grade Tasmanian ocean trout, raw **
kaiware (daikon radish sprouts) to taste*
1 rakkyo (pickled onion bulb), thinly sliced*
1 teaspoon lemon zest
1 teaspoon tenkasu (tempura crumbs)*
Sureak Sauce (recipe below)
Sureak Sauce:

1 tablespoon yuzu juice*
½ tablespoon lemon juice
3 tablespoons soy sauce
¼ teaspoon fresh garlic, minced
pinch of black pepper

DIRECTIONS:

  1. Start with a sheet of nori and top it with sushi rice, kyushi hamachi and asparagus spears. Sprinkle with sansho pepper. Roll up. Top the roll with trout.
  2. Using a sharp knife, cut the roll into bite-sized pieces. Transfer to a serving plate.
  3. Garnish each piece with kaiware, rakkyo, lemon zest and tenkasu. Serve topped with Sureak Sauce.

Sureak Sauce:

  1. In a small bowl, whisk all ingredients until well blended.

*Available at Asian markets
** You can substitute several different types of sushi-grade fish, such as fresh salmon and yellow fin tuna.

Sidebar Image

Featured Chefs

Baldish Kaur Deol
Antonio Villagomez
Kotaro “Taro” Arai
Chef Patrick Mulvaney
Chef Ed Roehr
Russell Okubo
Chef Billy Ngo
Julie Cader
Craig Takehara
Guest Chef
California Rice Commission

SACRAMENTO, CA
(PH) 916.387.2264
(FAX) 916.387.2265

CONTACT US
  • Drought
  • People
    • Chefs
    • Blogger Profiles
    • Photo Gallery
  • Places
    • California Ports
    • Contacts
    • Photo Gallery
  • RECIPES
  • COVID-19
  • Salmon
  • Photo Gallery
  • News
  • Podcast
  • Wildlife
    • Habitat Value
    • Species List
    • Conservation Programs
    • Wildlife Guide
    • Interactive Rice Field
    • Photo Gallery
  • Sharing Butte Creek
  • Blog
    • Rice News
  • Industry
    • How Rice Grows
    • Water Quality
    • Crop Protection
    • Air Quality
    • Statistics
    • About the CRC
    • Publications
    • Ask an Expert
    • GMO Testing

© 2023 CALIFORNIA RICE COMMISSION

Facebook Twitter Instagram YouTube RSS