LOCATION: Recipes >> Asian >> Sushi 11
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Sushi 11
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California Rolls
1 cup short grained sticky rice
1 cup water
3-4 cups rice vinager
2-3 sheets nori
1 cucumber
1 avocado
fake crab meat
mayonaise
sesame seeds
Rinse the rice in cold water.
The ratio of rice to water should be 1:1 Bring the rice and water
to a boil in a covered pot; reduce heat to low. The rice takes
about 20 minutes. Cool.
When cool, liberally sprinkle it with the rice vinager.
Place all of the following in seperate bowls ready for assembly.
Peel the cucumber and cut the maet away from the seeded core. Then
take what is left and slice lengthwise into thin strips.
Cover the crab meat in mayonaise.
Cut the avocado in half around the pit and remove the pit. Place
the avocados with their inside facing up and slice each half into
4 to 6 pieces. Peel the flesh away from the skins.
Place the sesame seeds on an oven pan and toast them.
Place the bamboo mat on the counter and place the plastic wrap on
top. Lay one nori sheet down. Spread 1/2 to 1/3 of the rice on
the nori with the wooden spoon leaving 3cm (1 1/2 inches) at the
top. Do not spread the rice too thickly. Sprinkle some of the
sesame seeds over the rice. Lay the crab meat in a row across the
end which is covered with rice (not the end that you left uncovered).
Place the cucumber in the same manner agianst the crab meat and do
the same with the avocado.
With both hands, using the mat, roll the end that is closest to
you to the end of the rice so that the uncovered nori is left
untouched. Squeeze firmly, but not hard enough to make the filling
come out of the ends. Lightly wet the nori tab and stick it to
the roll.
Roll the mat around the maki and bang the end against the counter
to pack the roll at the end; repeat this process with the other
side. Unroll the maki and place it on a cutting board. First cut
the roll in half and then each half in half agian. Proceed in this
manner until you have disks which are about 3-4cm thick. Use a
very sharp knife for this. If you dip the knife in cold water
first the cutting is easier.
Serve with wasabi, soy sauce and marinated ginger.
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