california roll?

Question

so delicious...whats in em?

Answer 1

California Roll Recipe - Japanese Recipe
From Setsuko Yoshizuka,
Makes 4 servings

* 4 cups sushi rice
* 4 sheets of nori (dried seaweed)
* 1 avocado
* 3/4 cup crab meat
* 2 tbsp mayonnaise
* 1/2 tsp salt

PREPARATION:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-sized pieces

California Roll
Recipe courtesy Alton Brown, 2005
Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

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.

Sushi Rice:
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt


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


Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 8 appetizer servings
User Rating: 5 Stars