Sushi Rolls For All Ages Food

CALIFORNIA SUSHI ROLL RECIPE

Steps:

• Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
• Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
• Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
• Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
• When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

TYPES OF SUSHI ROLLS

Steps:

• CRUNCHY ROLL:.
• Masago, crunchy tempura flakes, spicy mayonnaise sauce, cucumber, tempura shrimp.
• CALIFORNIA ROLL:.
• Sesame seeds, avocado, crab stick, cucumber.
• MANHATTAN ROLL:.
• Lump Crab mixed with spicy mayonnaise sauce with Masago outside: Tempura Shrimp Roll inside.
• DRAGON ROLL:.
• Inside: California Roll.
• Outside: Eel, avocado and Masago.
• EEL ROLL:.
• Eel, cucumber, scallion, sesame seeds, topped with Eel Sauce.
• PHILADELPHIA ROLL:.
• Smoked salmon, cream cheese, cucumber.
• SHRIMP TEMPURA ROLL:.
• Shrimp Tempura, avocado, asparagus, scallion, Masago, sesame seeds topped with Eel Sauce.
• RAINBOW ROLL:.
• California Roll topped with assorted raw fish, avocado, Masago.
• SPIDER ROLL:.
• Soft Shell Crab Tempura, avocado, Masago, sesame seeds.
• NEW YORK ROLL:.
• Shrimp Tempura, eel, cream cheese, avocado, scallion, masago, sesame seeds.
• PHAT ROLL:.
• Lobster Tempura, asparagus, avocado, scallion, Masago, sesame seeds, topped with crab mixed with spicy mayonnaise sauce.
• ROCK & ROLL:.
• Inside: Eel, avocado, cucumber.
• Outside: Masago.
• SPICY TUNA ROLL:.
• Tuna, scallion, spicy mayonnaise sauce.
• VEGGIE ROLL - Cucumber, carrots, scallion, avocado, asparagus, cream cheese.

VEGETABLE SUSHI ROLLS FOR ALL AGES

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
• Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.

HOMEMADE SUSHI ROLLS

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
• Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
• Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.