Culinary Creations

Culinary Creations 9 4. Place the sheet of sausage onto a cookie sheet, tinfoil, spray with pan coating, bake at 350°F for about 6-7 minutes, won’t take long, until fully cooked. 5. Once cooked, cool it just slightly, use right away in step #4. STEP 4 Make the roll: At this point, It’s going to be benef icial if you’ve ever rolled or seen Sushi rolled. 1. Place the bamboo Sushi Mat onto the cutting board with a sheet of saran on top of it. 2. Place a Nori Sheet onto the saran. Widest side closest to you. 3. Top the nori sheet with a layer of Risotto over half of the sheet, about ¼ inch thick. 4. Add the cooked sausage sheet atop the risotto, place it so it roughly covers the Risotto. It can hang over the sides. 5. Add the remaining ingredients to the roll at the mid point of the sausage, in a tight line left to right. 6. Roll the edge of the Nori sheet across the ingredients to meet the opposite side of the Risotto. 7. Once you’ve rolled and tightened the ingredients with the matt, complete the roll by dampening the far edge of the nori very lightly with a few drops of water; this will make it sticky and seal the roll. 8. Lastly, cut the edges of the roll so they are flat and def ined. Cut the roll into ¾ to 1 inch pieces and plate in a row. 9. Using the Wasabi mayo in the baggy or piping bag, squeeze a drizzle of the mayo onto the rolls in a zigzag pattern. 10. Same for the drizzle of balsamic reduction, optional. 11. Lightly sprinkle with f resh grated parmesan cheese. 12. Serve with remaining Wasabi Mayo as a dip, soya sauce with Wasabi powder is also a tasty option. 13. This is best served warm and immediately after plating. 14. Enjoy your efforts with any remaining white wine from the Risotto.