Kosher Smoked Duck and Basil Sushi Rolls

Smoked duck and basil is a wonderfully fragrant combination. The inspiration for this came from a crispy fried spring roll appetizer I tasted once. I couldn’t help but wonder how a similar combination would when transferred to sushi. The result was quite tasty and I decided to add a thin sliver of sweet red bell pepper.  The roll is just as tasty with a thin sliver of roasted red bell pepper.

Kosher Smoked Duck and Basil Rolls

Makes 4 Sushi Rolls (24 pieces)

4 4in x 7in pieces of nori

about 1 1/2 cup prepared  sushi rice

4 ounces smoked duck, cooled to room temperature

8 very thin 3 1/3 in slivers of red bell pepper

4 large fresh basil leaves

Cut smoked duck into 4 portions. Cut each portion into thin strips and set aside.

Place nori, rough side facing upwards, horizontally on a bamboo rolling mat. (The slats of the rolling mat should be aligned horizontally.) Spread about 1/3 cup of prepared sushi across the nori, leaving the top 1/3 of the nori uncovered.  Tear one basil leaf into 4 thin pieces. Lay pieces horizontally, end to end in the center of the sushi rice. Place 2 strips of red bell pepper horizontally, end to end on top of the basil leaves. Lay duck strips horizontally, end to end on top of the red bell pepper slivers.

Roll according to the technique for rolling thin sushi rolls. Set roll aside seam side down on a cutting board. Repeat above steps with remaining ingredients. Cut each roll into 6 pieces. If desired, served with pickled ginger, wasabi and soy sauce for dipping.