I had such a craving for corned beef & potatoes earlier last week. When I said corned beef, I don’t mean the corned beef brisket cooked in crock pot for hours with whole potatoes and cabbage to serve as the main entree during Irish Day. Although after typing all that I’m certainly craving that right now, Hah! Anyhooo, I’m talking about the corned beef in can, like the Libby’s kind, sauteed in a little bit of oil, with tomatoes, and small potato cubes. Give me a bowl of that with rice and I’m good for the day.
I bought all the stuff I needed but then I figured since I love eating the sauteed corned beef with rice anyway, why not turn it into sushi rolls? That would be something new to blog about for sure. My husband thought it was weird. My son thought it was cool. I kept saying it’s something new. My husband was right. the corned beef & potatoes rolls were weird. I mean they’re edible and we ate them but I was missing the seafood flavor of sushi rolls.
This is pretty much a learning curve. I’m posting the recipe here which in all honesty is really easy to figure out just with what I’ve already written about it, just to show you how I made the rolls. Perhaps, you want to try to make them so you can decide for yourselves.
|Corned Beef & Potatoes Roll|
- 6 cloves of garlic, peeled and chopped
- 1 can of Libby’s corned beef
- 2 large potatoes, peeled and chopped
- 2 strings of green onion, chopped
- 1 tomato, chopped
- 3-4 cups of sushi rice
- 8 half-pieces of nori wrappers
- 3 tbsp of oil
- 1/4 cup of water
- salt and pepper to taste
- soy sauce and wasabi for dips
- Cook and make your sushi rice (refer here).
- In a saute pan, heat up oil. Add the chopped garlic to toast. Don’t toast too long. Just the right color of brown without being burnt. Set that aside in a bowl.
- Using the same pan, saute green onions, tomatoes, and potatoes. Cover the pan to soften up the potatoes a bit. Stir in the corned beef, season with salt and pepper, stir in the water, cover the pan back up to cook for a few more minutes.
- Put some in a bowl once ready to wrap the rolls.
- Assemble what you need: the sushi rice, nori wrapper, the browned garlic bits, and a small bowl of water to seal the rolls.
- Spread rice on the nori wrapper, leaving an empty space in end. Next, add some of the corned beef mixture, then top with a little bit of toasted garlic. Roll it up, brush a little bit of water in the empty space, then roll tightly. Put the roll in the platter then repeat the process until you have all your 8 rolls. Cover the platter with a saran wrap then store in the fridge for a couple of hours before serving.
- Cut one roll up in the middle, then cut the halves in the middle, 1 roll should give you 4.
Serve with soy sauce and wasabi on the side. I also made sotanghon noddles with chicken and napa cabbage to complete the dinner.