Tuesday, March 24, 2009

Sushi - How to Make a California Roll

I rolled up some "Maki Zushi" on Friday. This batch of California Rolls was made as a snack for our Easter basket weaving class last Friday evening. ) I'll post a picture of my beautiful Easter basket soon!)

Making California Rolls is easy, fun, and inexpensive. Here's the recipe and a tutorial:

3 1/3 cups uncooked medium grain white calrose rice (Botan or Nishiki brands are good)
4 cups water
Sushi Nori (seaweed sheets)
1/2 cup rice vinegar
4 Tbs. sugar
1 tsp. salt
1 cucumber (peeled, seeded, and cut into thin strips)
1 avocado (peeled, seeded, and cut into strips)
1 package surimi (imitation crab)
Soy Sauce and Wasabi (for dipping)

Sushi Supplies:
Bamboo mat (to roll sushi)
Rice paddle or large, flat plastic or wooden spoon (do not use metal)
Glass baking pan

1. Cook rice. I use a rice maker, but if you dont have one, follow the directions on your rice bag.

2. Make the vinegar mixture: Bring rice vinegar to a boil in a small saucepan. Add sugar and salt. Stir until dissolved. Allow to cool to room temperature.

3. Transfer cooked rice to glass baking pan. Do not use any metal because the vinegar reacts with it and causes a rather unpleasant taste. (Trust me on this!) Gently spread out the rice, and sprinkle in some of the vinegar mixture. Using horizontal cutting strokes, evenly distribute the vinegar into the rice. Taste test. Add more vinegar as necessary and repeat. Don't use too much vinegar or the rice will get mushy.

4. When rice has cooled to room temperature, it is ready to use for sushi rolls!

5. Toast sheets of nori by passing the shiny side over your stove burner. Do this very quickly... a couple of seconds is just about right! You'll see the nori change color just slightly.

6. Lay your bamboo mat out on a cutting board. Place one sheet of nori on the bamboo mat. Spread a paddle or two of rice on the nori, leaving an inch or so with no rice at the ends.
7. Lay your "fillings" on the rice at the end closest to you.

8. Lift the bamboo mat and begin rolling, one time around.

9. Move the mat and continue rolling. You should now have a sushi "log" rolled up in your bamboo mat. Slightly squeeze along entire roll. The roll should be tight, but not "compacted".
10. Using a sharp knife, cut your sushi "log" into 1/2" slices. Serve flat on a plate with wasabi and soy sauce for dipping.

Feel free to change the "filling" ingredients in this recipe. Fill with slivered celery and canned tuna. Smoked salmon and onions? Sliced steak and bell peppers (a Philly Roll?)... Indulge your creativity and enjoy your rolls!
Hugs and blessings~

1 comment:

  1. Oh my gosh these are seriously delicious. Thank you for posting the recipe and thank you for bringing them to basket class!


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