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California Rolls
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This recipe makes 3 rolls, about 24 pieces Making Sushi Rice |
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| (1)Wash the rice until the water rinses clear. | |
1+1/2 American
cups ( or 400 cc, or 340 grams) ,California Rose Rice
(short grain) , or measure 2 cups with a measuring cup which comes
with a rice coocker (200cc=1 cup) |
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| (2)Drain the rice in a colander and set aside for 20 minutes. | |
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| (3)Place the rice in a sauce pan or rice cooker and
add water. Turn on a rice cooker or if you are cooking with a sauce
pan, cover the pan with a lid and bring it to a boil over high heat. Once it starts boiling, turn to low and let it simmer until the water is gone ( about 20 minutes) Turn off the heat and let it rest with a lid for additional 5 minutes. |
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395 grams water (1
+ 2/3 American cup) |
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| (4)while the rice is cooking, in a small sauce pan, mix: | |
| 35 cc ( or 2 tablespoons + 1 1/2 teaspoons
of ) rice vinegar 20 grams. ( or 1 tablespoon + 2 teaspoons of ) granule sugar 10 grams ( or 1 + 4/5 teaspoons of ) salt 
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| (5)Heat the vinegar mixture over low heat until sugar and salt are completely dissolved. Never let it boil. Add and leave for 30 minutes in the vinegar sauce: | |
2 1/2 inch ( about 6 cm) Dashi Konbu
( dry see weed for broth) |
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| (6)Spread the cooked hot rice into a large bowl. Immediately sprinkle the vinegar sauce over the rice and mix with a thin spatula. Cut the lumps of rice into small pieces so the vinegar will be evenly fold into rice. Mix quickly while the rice is very hot. Avoid unnecessary smashing or pressing motions. | |
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| (7)Cover the rice with a plastic and set aside. | |
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| Making California Rolls | |
| (1)Chop finely: | |
8 oz. (224 grams) imitation crab meat |
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| (2)Add the seasoning to the above and mix well: | |
4 tablespoons mayonnaise |
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| (3)Scrape off the seeds with a spoon. Cut lengthwise into 1/2 inch wide strips. Sprinkle a dash of salt and set aside. | |
1 cucumber |
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| (4)Peel, remove seeds and cut lengthwise into 1/2 inch wide strips: | |
1 and a half avocado |
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| (5)Place a sushi rolling mat (makisu). cover the mat with a sheet of plastic wrap. | |
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| (6)Spread 1/3 of rice thinly and evenly over the plastic. Press the rice with your finger tips using a sheet of plastic wrap so that the rice won't stick to your fingers. | |
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| (7)Place a shee of Nori on top of rice and crab mixture, sliced cucumber and a few slices of avocado. | |
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| (8)Start rolling from the front ( fig.1), lifting up the "makisu" and push the filling with your finger tips so that they will not fall out ( fig.2). When the front part touches the seewead (nori), pull out the plastic sheet and rolling mat (fig.3) Keep rolling as you pull the plastic sheet and rolling mat. (fig.4) After rolling all the way, open the mat (leaving the plastic sheet still attached to the rice), place the roll in the middle of the mat and give the final squeeze to make the rice stick togetherl.(fig.5) Open the mat and remove the plastic sheet.(fig.6) | |
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| (9)Lightly toast sesame seeds in a frying pan. | |
2 tablespoons sesame seeds
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| (10)Sprinkle 1/3 of sesame seeds on a cutting board. Place the roll and roll on the board so the seeds will stick to the roll. Slice with a clean and wet knife. | |
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