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Wednesday, March 19, 2014

Sushi-California Roll

About the California roll
Sushi is loved around here, so I decided a while ago to learn to make it myself, and I really have fun making it and learning about the ingredients. The California sushi roll is perfect for those who don't care much for raw fish. The main ingredient is imitation crab sticks (made of cooked Surimi fish meat), and so this sushi roll is easier to make and is safe for pregnant women too! Enjoy.
nori sheets,sushi rice,Tobiko can all be purchased at your Asian Grocery stores

What you Need:
Yield: 1 Roll = 8 pieces of sushi
3/4 cup sushi rice.
1 nori sheets
1 package Imitation crab meat (sticks). (Surimi)
Black and/or white sesame seeds
Tobiko(Flying fish roe)(this can be optional)

How to make a California roll
Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
Grab a handful of prepared sushi rice, and spread it gently over the nori - about 1cm high. There's no need to press the rice onto the nori, only spread it.
Sprinkle a spoonful of Tobiko and/or sesame seeds evenly over the rice.
Flip the nori so that the rice is now facing down.
Line up the crab meat sticks along the nori.
Next to it, line up 1-2 thick slices avocado.
Tip - if you're not serving the dish immediately, you might want to squirt a few drops of lemon on the avocado, to prevent it from turning brown.
Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.

Best served with soy sauce, pickled ginger (gari) and wasabi and Spicy Sushi Sauce-below

spicy sushi sauce!

1 tbsp mayonnaise of your choice
1 tsp Sriracha sauce(Hot Chili Sauce)
-optional- 1 tsp lemon juice

And... Stir
Stir in a small bowl to combine evenly. Make extra sure the hot Sriracha sauce is evenly spread. If not used immediately, store in your refrigerator.
Usage tip
Once combined, use a spoon to load the newly made hot sauce into a baggies, and pinch a tiny hole in the bottom. In order to use the sauce, simply squeeze the baggies and let the sauce leave a trail of hotness along the roll.

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