California Rolls
2 c sushi rice (see recipe below)
3 half-size sheets seaweed paper
1/2 c crab meat (minced)
1-2 t hot sauce (optional)
1-2 T Sushi Seasoning
Cucumbers, seeded, peeled & cut into thin strips
Avocado, peeled, pitted * cut into thin strips
mixed greens
Japanese Salad dressing (see recipe below)
To make the crab mixture mix together the minced crab, hot sauce & sushi seasoning. For assembly instructions better than I can write visit the Tokyo Food Page.
Sushi Rice
2 cups (450g) Japanese rice
2¾ cups (630ml) water
1/2 cup (100 ml) rice wine vinegar
2½ tablespoons sugar
1 teaspoon salt
Cook the rice according to package directions.
Make the vinegar solution. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
When cooked, spread the hot rice in a flat-bottomed bowl or glass baking dish (the Japanese use a special wooden bowl called a sushi-oke). Sprinkle the vinegar mixture over the rice and fold swiftly with a spatula. Be careful not to mash the rice—just allow the vinegar mixture to come into contact with all of the grains. Move the spatula as if scooping the rice rather than blending it.
Cool the rice swiftly using a paper fan, and gently turn the rice with the spatula. Fanning the rice prevents it from becoming overly sticky, and also adds luster. Use sushi rice immediately—don’t store it in the refrigerator. Cover it with a damp cloth if you won’t be using it for 10 minutes or more, to prevent it from drying out.
Japanese Salad Dressing
Whisk together:
2 T rice vinegar
2 T vegetable oil
2 t sesame oil
2 t soy sauce
salt & pepper, to taste
To assemble salads:
Lay down a layer of mixed greens on a dinner plate. Drizzle dressing over the top. Arrange California rolls on top. Garnish with wasabi & pickled ginger, if desired. Ehjoy!
