MENU 25 - JAPANESE TABLE
Smoked Salmon Sushi
2 cups cooked sushi rice
2 sheets nori
1/3 cup smoked salmon
1/3 cup cream cheese
1 tablespoon red onion, finely chopped
Directions:
1 Combine the cream cheese and red onion.
2 The nori on a bamboo mat, shiny side down.
3 Spread 1 Cup of rice on the nori.
4 Spread half the cream cheese mixture along the edge of the rice, and top with half of the smoked salmon.
5 Using the bamboo mat, roll the nori, forming a log.
6 Moisten the edge of the nori with water to seal.
7 Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
8 Serve with wasabi and soy sauce.
Ginger Peanut Chicken Pasta
1 lb penne pasta
3 boneless chicken breasts (skinned and chopped)
1 tablespoon cornstarch
2/3 cup 1% low-fat milk
1/4 cup creamy peanut butter
2 limes, juice
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 garlic cloves, chopped
1 teaspoon fresh ginger, grated
3 tablespoons fresh cilantro, chopped
4 teaspoons crushed red pepper flakes (optional)
1/4 cup chopped chives (optional)
Directions:
1 Cook chicken in skillet, approximately 2-3 minutes per side.
2 Take chicken out of skillet and set aside.
3 In small bowl, dissolve corn starch in 2 T. milk.
4 Stir in remaining milk and add to skillet.
5 Cook for 1 minute, or until thick and bubbly.
6 Reduce heat to low.
7 In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
8 Stir into milk mixture until smooth.
9 Add chicken, chives, and cilantro.
10 Toss with pasta and enjoy!
Japanese Cucumber Salad
6 pickling cucumbers (about 1.5 pounds)
1 teaspoon salt
1 tablespoon soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon sesame seed, lightly crushed and roasted
Directions:
1 Slice cucumbers very very fine.
2 Put slices in a bowl and sprinkle with salt, mix well, & set aside for one hour.
3 Squeeze cucumbers &discard liquid.
4 Add other ingredients and combine.
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