Sushi King Charlottesville Va Food

CALIFORNIA ROLL

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. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori 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. 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.
• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
• Yield: 4 cups

SUSHI CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide the batter between the pans and bake as directed. Let cool 15 minutes, then remove to a rack to cool completely.
• Trim the domed tops of the cakes with a long serrated knife to make them level. Spread frosting on one cake layer, then invert the other layer on top. Spread a thin layer of frosting around the outside of the cake and on top. Reserve 1/4 cup frosting for the wasabi.
• Melt the candy melts in the microwave, stirring every 30 seconds, until smooth. Add the cereal and stir.
• Mark a 3 1/2-inch circle in the middle of the cake with a paring knife. Arrange the dried mango in half of the circle, trimming as needed. Toss the apple with the lemon juice and arrange cut-side up next to the dried mango, pushing it into the cake.
• Wrap a 5-by-26-inch strip of parchment around the cake so that it is slightly taller than the cake. Spread the cereal mixture around the apple and dried mango (the parchment will create a wall for the cereal mixture). Refrigerate the cake.
• To make the seaweed, microwave the marshmallows and 1/4 cup water in a bowl in 30-second intervals, stirring, until smooth. Transfer to a stand mixer. Beat in the confectioners' sugar with the paddle attachment, then gradually beat in the cocoa powder until smooth. Beat in the butter.
• Dust a piece of parchment with cocoa powder and roll the chocolate mixture into a 5-by-26-inch strip. Trim the long sides to make them straight.
• Remove the parchment from the cake. Carefully wrap the chocolate strip around the cake, making sure the top of the strip aligns with the top of the cereal mixture. Trim the bottom edge so it's flush with the bottom of the cake. If the strip tears, just press it back together. Transfer the cake to a board.
• For the wasabi, tint the reserved frosting with green food coloring and freeze until stiff, 15 minutes; scoop onto the board. For the pickled ginger, flatten the Starburst candies, shape into curvy pieces and place on the board.

VEGETABLE SUSHI

Steps:

• Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
• Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
• To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
• Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.
• To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.
• Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.