Melon and Feta Sushi Roll
July 14, 2015
Slice the melon and feta into long strips. The cucumber back there is for another roll, so don't worry about it.
On the outside of this roll, I used basil instead of rice paper. Just lay it down on the sushi roller with some plastic wrap on top.
Rice on top, and then the melon and feta. A little chili flake goes a long way in this roll.
Beautiful!
These were really summery and light rolls and would be a perfect appetizer at a fancy summer cocktail party. (Bamboo Plates and Chopsticks provided by restaurantware.com)
The basil was really nice and something I have never had in sushi. Mint would have been great too.
And don't forget the chile flake!
Sweet, salty, and spicy, you can't go wrong.
There is a lot of sushi making info out there on the internet, so I am not going to spend time explaining the rice or detailing the rolling process. This recipe is a good start.
Melon and Feta Sushi Roll
- 2 Cups Cooked Sushi Rice
- Rice Vinegar
- Sugar
- Salt
- Honeydew Melon
- Feta
- Chile Flake
- Basil
Instructions
- Make and mix your rice with the rice vinegar and sugar with help from above linked recipe, or your favorite sushi rice recipe. Cut the melon and feta into planks and rip the whole basil leaves nicely off the plant. Lay out your basil on the sushi rolling mat that is lined with plastic wrap. Press your sushi rice onto the basil leaves being careful not to move them around or fold or rip them. Top the rice with the melon and feta along with some chile flake. Roll the rice up and cut into the sushi rolls (again using the linked recipe as a guide). Serve with soy sauce.