Indonesian Chicken Sushi (Lemper)

Lemper (sometimes lemper ayam) is an Indonesian dish made of sticky rice and chicken. The chicken is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf or tinfoil to make a packet ready for serving. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well. Lemper tastes very good. The chicken is sweet.
Ingredients :
• 1 kg glutinous rice grains
• 300 cc thick coconut milk
• 3 pcs kaffir lime leaves
• 1 tsp salt
• Banana leaves, cut about 20 x 10 cm for wrapping sushi
• Sufficient toothpicks, to embed wrapper

Fillings :
• 400 gr boiled chicken breast, shredded
• 3 pcs kaffir lime leaves
• 1 cup coconut milk
• 1 tsp crushed garlic
• 1 pc white part lemon grass
• 2 tsp coriander powder
• ½ tsp cummin powder
• 1 tbsp oil
• ½ tsp sugar
• Salt to taste

Directions :
1.soak glutinous rice for 2 hours, drain, steam half cooked
2.Boil the thick coconut milk, add salt, kaffir lime leaves
3.Add gloutinous into the coconut milk and stir up
4 .Steam mix glutinous until cooked

Fillings :
1. Heat oil, add garlic stir well until fragrant, add another ingredients, stirr well until coconut milk absorbed all, put aside

Finishing :
1. Take a sheet of banana leaf and put 2 tablespoons of glutinous rice in the middle, round it off and shape it flat. Place 1 tbsp filling in center of dough, then close. Shape, banana leaf on top of sushi roll and fasten both ends with toothpicks. Grill for 15 minutes.

Note :
If you have trouble wrapping the dough, you may use aluminum foil.

Smoked Salmon Sushi

A very basic and easy way to make sushi rolls.

Ingredients :
• 2 cups Japanese sushi rice
• 6 tablespoons rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado - peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

Directions :
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

For 6 rolls

Amount Per Serving Calories : Calories: 291 | Total Fat: 6.9g | Cholesterol: 9mg