May 27 2007
Don’t ask me how I thought this would all go well together! The entire time taht I was taking itmes out of the refrigerator to make this meal, I kept thinking to myself “you have really gone crazy – and everyone else will definately agree with you on that one!”.
But, to my own surprise, and to the surprise of my husband, it was EXCELLENT! I will make this recipe over and over again … it’s not my favorit sushi recipe!
2 small pork Schnitzels (breaded pork cutlet)
Oil for frying
1 Cup of Rice
2 Cups of Water
1 packet of Goya Seasoning Coriander & Anatto
1/4 teaspoon of Salt
1 leaf of Boston Bibb Lettuce (if desired)
1/4 a small Red Onion, sliced
2 Nori Sheets
a dash of Garlic powder
a dash of Onion powder
1 teaspoon of diced fresh Thyme
1 heaping teaspoon of yellow Mustard
1/2 teaspoons of freshly grated Parmesan cheese
1 Tablespoon red Grape Juice
2 Tablespoons of Balsamic Vinegar
2 Tablepsoons of Olive Oil
Pour enough oil into a pan to cover the bottom. Heat the oil and fry the schnitzel one side at a time until cooked. Set aside on a cutting board, and once cooled, slice into thin strips with a sharp knife.
In a medium-sized pot, cook rice with goya seasoning and salt according to these direction.
In a mortar and pestle, crush together salt, pepper, garlic and onion powders, Parmesan cheese, and thyme. Next, mix in mustard, grape juice, and balsamic vinegar. Then, whisk in the oil. This dressing goes great on salads too!
Lay 1 nori sheet on a flat surface. Spread out half of the rice out onto the sheet. Pour about 1 tablespoon of dressing over the rice. Place about 6 strips of schnitzel, half of the red onion, and a leaf of lettuce (I found that the lettuce made it difficult to keep the roll together; the one without the lettuce came out better) onto the rice. Pour about another tablespoon of dressing onto the toppings. Roll your sushi, and cut. Repeat with the second nori sheet.
Dip into the dressing if you like.