Sushi California Roll Food

CALIFORNIA SUSHI ROLLS

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

CALIFORNIA ROLL SUSHI

Steps:

• Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
• Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
• Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
• Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap.
• Cut nori sheets in half crosswise.
• Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
• To make Califronia Rolls:.
• Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
• Sprinkle the rice with sesame seeds.
• Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
• To make Maki:.
• Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
• Press the rice down firmly but gently.
• Sprinkle sesame seeds on the rice.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
• The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
• Pull away the mat and set aside.
• Cover with a damp cloth.
• Repeat until all of the rice has been used.
• Cut each roll into 6 pieces.
• Serve with pickled ginger, wasabi and soy sauce.

VEGETARIAN CALIFORNIA ROLLS (SUSHI)

Steps:

• Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
• Prepare your veggies while the rice is cooking.
• Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
• Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
• Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
• Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
• Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
• Using a sharp knife cut the ends of the rolls and eat immediately ; )
• Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

CALIFORNIA ROLL - SUSHI

Steps:

• Add crabmeat, light cream cheese, light mayonnaise, and green onion (if desired) to small food processor (or small mixing bowl) and pulse or beat until nicely blended.
• Turn a burner of your stove to low flame or low heat. Wave a sheet of nori over the heat (both sides) to soften slightly.
• Lay the sheet of nori on a bamboo sushi roller (available at import stores and Asian markets).
• Dip your hands in warm water, and use them to spread a cup of hot, sticky rice on the nori, leaving a 1-inch border on each long side.
• Spread about 1/4 teaspoon wasabi paste in a horizontal strip down the middle of the rectangle of rice.
• Arrange a heaping 1/4 cup of the crab mixture (one-fourth of the total mixture) down the center of the rice rectangle.
• Arrange avocado slices down the center as well.
• Roll up the bamboo mat, pressing forward, to shape the sushi into a cylinder so that the two long edges of the nori meet and overlap slightly. Press the roll firmly inside the bamboo roller.
• Remove roll from the bamboo mat and wrap it with foil or plastic wrap and keep in refrigerator until needed.
• Repeat with remaining nori, rice, crab, and avocado. When ready to serve, cut each roll into about 8 pieces using a serrated knife. Serve with light soy sauce.