Newsome Harlow Wines - The Kitchen - Recipes - Apps, Sides, Salads, Soups

The Kitchen

Nori roll stuffed with sticky coconut rice, white nectarines and crab in a jasmine green tea reduction

Paired with our delectable 2009 Sauvignon Blanc

Nori Rolls

• 1 cup Coconut milk
• ¼ rice vinegar
• 1 3/4 cups of water
• 2 cups Sushi Rice
• 1 tablespoon sugar
• Crab-claw meat only
• Nori paper for rolling
• Fresh white nectarines- cut into slivers

Green Tea Sauce

• 2 cups of water
• 3 tablespoons whole leaf green tea
• 4 tablespoons of dark honey to taste
• 2 tablespooons butter
• 1/2 teaspoons jasmine extract or to taste

In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well. In medium saucepan over moderately high heat, combine rice, water, sugar and vinegar. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes.Let cool.

Sauce

In a small sauce pan combine water and tea leaves let simmer and reduce until ¾ cup, do not boil. Add honey, butter and jasmine. Chill

Preparing Nori rolls

Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers gently press rice (about ¼ inch deep) onto Nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
Arrange the crab meat and then nectarines across rice, starting 1 inch from side nearest you. Roll nori in a cinnamon roll like spiral using your bamboo mat. Cut into one inch pieces dip in chilled green tea sauce.