Tijuana Style Sushi Roll 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.

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.

TIJUANA-STYLE SUSHI ROLL

Steps:

• Combine the milk, eggs, and egg yolk in a blender and blend to combine. Add the spinach, cilantro, flour, butter, serrano chile, and 1/2 teaspoon salt, and blend until very smooth. Transfer the crêpe batter to a medium bowl. Let the batter stand for 30 minutes.
• In a clean blender, blend the mangoes with the mayonnaise, sugar, soy sauce, dry mustard, and wasabi paste until smooth. Season the mango sauce to taste with salt and black pepper.
• Heat a crêpe pan, or a nonstick skillet measuring 6 to 7 inches across the bottom, over moderate heat until it is hot. Spray the pan lightly with nonstick cooking spray, and heat it until it is hot but not smoking. Add a scant 1/4 cup of the crêpe batter to the pan. Immediately tilt and rotate the pan quickly to cover the bottom with a layer of batter. Cook the crêpe for 1 minute, or until the top appears almost dry. Loosen the edge of the crêpe with a spatula, turn the crêpe over, and cook the other side lightly. Transfer the crêpe to a plate. Make more crêpes with the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking them one on top of the other on the plate. (The crêpes can be made 3 days in advance, wrapped in plastic wrap, and chilled.)
• Mix the crabmeat, hot chile sauce, and masago in a small bowl.
• Place 1 crêpe on a work surface and spoon 2 to 3 tablespoons of the crab mixture down the center of the crêpe. Top with 2 shrimp halves and 2 or 3 avocado slices. Roll up the crêpe into a cylinder. Cut it into 4 equal pieces, as you would a sushi roll. Spread 1 tablespoon of the mango sauce on a plate. Place the sliced roll on top of the sauce. Repeat with the remaining crêpes, filling, and sauce.