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Romantic Recipes
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The
Art Of California Sushi Rolls
You'll find the rice, seaweed pickled ginger, dry wasabi and
bamboo mat at any Oriental food store. We prefer to create
reverse rolls where the rice is on the outside of the roll. Not
only does this roll taste more fresh has a California look to
it.
1 c white, short-grain rice, preferably Japanese
1-1/2 cup water (or according to rice -package directions)
1-1/2 tablespoons rice vinegar -or- white vinegar
1/2 tablespoon sugar
3/4 teaspoon salt
Cook rice in water for about 25 minutes or until all the liquid
is absorbed. Spread rice evenly over bottom of a large glass or
wooden bowl. In a small bowl mix vinegar, sugar and salt
together. Slowly pour vinegar mixture evenly over the rice. The
rice should remain somewhat dry (so you may not need all the
vinegar mixture). With a large wooden spoon, mix rice with a
slicing motion. Leave the rice in the bowl, covered with a damp
cloth. Hint have a small bowl of water next to your preparation
area.
Moisten and dap hands so the rice does not stick to them while
preparing your rolls.
The Art of Assembling California Sushi Rolls
1 medium bamboo mat, for rolling sushi
1 small package Nori Seaweed, large or medium, (quality nori
seaweed must be crisp) 1 whole sheet of Nori is folded in half,
pressed with the fingers and pulled apart to be used for two
rolls.
1/4 cup oven toasted sesame seeds
1 Haas Cucumber (English or Hot house cucumbers are best; you'll
find these in the grocery store usually wrapped separately
with plastic wrap)
1/2 medium ripe avocado, peeled, pitted and cut into small thin
strips
3 ounces real snow crab or imitation crab is fine (put a little
mayonnaise in the crab meat so it binds together)
1/4 cup fresh cilantro, minced Prepare the
Cucumbers: Peel the cucumber and cut in half. Cut the cucumber
around as a thin peel. flatten, fold, and stack the peel and cut
in half. Re-stack and chop into fine strips. Set aside. Prepare
the Avocado: Peel and pit the avocado. You can rub it with lemon
juice to help preserve it. Cut the avocado in half and then into
1/4 inch thick strips.
Prepare Seaweed with Rice: Place nori seaweed on a medium size
flat cutting board for your preparation surface with the long
side facing you. Dip your fingers in water bowl. Spread
approximately 3/4 cup rice onto seaweed; flatten with the back
of a spoon. Don't work it too much. Cover the entire surface
with seaweed. It is good to have little hills and valleys.
Sprinkle
toasted sesame seeds on top. Continue to moisten and clap hands.
Place plastic wrap over the roll so that approximately 1 inch
extends onto the counter and place bamboo mat on top. Lift
cutting board and with one hand and place other hand on top of
mat gently flip the nori seaweed and rice over so that the
seaweed is now on the top.
California Sushi Roll Filling: Put the cucumber strips in to
piles along the center line and short side of the nori seaweed.
There should be about 6 strips in each pile. Lay 3 avocado
slices along the top of the cucumber pieces. Spread crab meat
over the the top of the avocados. Spread crab meat over the the
top of the avocados and sprinkle with cilantro.
California Sushi Rolling: To form roll, lift one end of the mat
and begin to roll and compress the seaweed. Use the mat to help
form the roll keeping the roll tight until you've reached the
end of the wrap. So as you roll lift front edge of mat and
plastic up as you roll. Moisten end of seaweed with a small
amount of water to seal the roll. Place roll seam side down upon
the cutting board and using a sharp knife, cut the roll into
half-inch wide
rolls. After cutting cover with plastic and lay mat over top and
re-form the roll. Repeat 3 more times and enjoy.
Romantically Displaying California Sushi Roll with
Accompaniments. The California Sushi Rolls are fun, easy and a
nice way to show off a little culinary talent.
2 tablespoons wasabi
1/4 cup pickled ginger, thin sliced
1/2 cup soy sauce
In a tiny bowl mix wasabi with just enough cold water to form a
thick paste. Arrange California rolls on a colorful plate. Serve
with soy sauce in a small dipping bowl. Accompanied by a
spoonful of wasabi paste and thin sliced pickled ginger.
Yield: 4 rolls, 6 pieces/roll |
