Tips & Ideas

Tips & Ideas

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


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