California Sushi Rolls {a How To}
User Reviews
5
California Sushi Rolls {a How To}
Description
The preparation starts with rinsing short or medium grain sushi rice multiple times to remove excess starch, then cooking it in measured water until tender. Once cooked, the rice is seasoned with a warm mixture of rice vinegar, sugar, and salt, and cooled to room temperature. The seasoned rice provides the sticky base that holds the roll together.
Slices of ripe avocado, peeled cucumber strips, and imitation crab meat arranged on nori sheets form the roll's filling. Using a bamboo mat covered with plastic wrap, the ingredients are rolled tightly to create uniform sushi rolls. The recipe addresses common tools like bamboo mats and sourcing nori and mentions ways to prevent avocado browning by tossing slices in lemon juice if not served immediately.
These rolls make a fresh, mildly sweet, and creamy sushi option suitable for beginners and can be served with soy sauce, wasabi, and pickled ginger.
Ingredients
Filling:
- 4 cups sushi rice recipe follows, cooked and prepared
- 2 large avocado cut into long, thin slices
- 1 large cucumber peeled and cut into long, thin slices
- imitation crab meat cut into long, slender slices
Supplies:
- Bamboo mat for rolling
- plastic wrap for covering the mat
- 4-5 Nori sheets large squares of roasted seaweed - should be dark, dark green, nearly black, in color
Sushi Rice:
- 2 cups sushi short or medium grain rice (do not use long grain rice)
- 2 cups water plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- 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.
- In order to cool the rice quickly, it can be spread out on a large rimmed baking sheet and can be alternately folded and fanned (a file folder works great for fanning!) until it is cooled to room temperature. As my friend Melanie likes to repeat while doing this process: "fan and fold, fan and fold." It is therapeutic. When the rice is completely cooled, lay a damp towel over it to prevent it from drying out.
Notes
- To prevent avocado slices from browning, toss them with lemon juice before assembling the rolls if not serving immediately.
- Nori sheets and bamboo rolling mats are commonly available in major grocery stores and Asian markets for convenience.
- Follow illustrated assembly instructions carefully to ensure tightly rolled sushi.
User Reviews
Overall Rating
5
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