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home > recipes > vegetables > sushi: california roll
To make the rice... A good proportion to make glutinous rice is 4 parts water to 3 parts rice. So, bring the water to a rapid boil. Add the rice and lower the heat. Then, cover the pot to let the rice simmer for about 30 minutes. Time might be longer or shorter, depending on the exact heat of your stove so keep an eye on it after 20 minutes or so. Before you remove the rice from the heat, make certain that ALL of the water is absorbed by taking a spoon and peeking at the bottom of the pot. If there is water remaining, give it a few more minutes. If the bottom rice is a little crunchy, then it's been too long -- but it's a nice texture, nonetheless :) Allow the rice to cool before working with it. ==> To prepare the sushi... 1. Set the bamboo mat on a flat surface and place some plastic wrap above that. Then, put the Nori on the plastic wrap, shiny side-down. You may notice some perforations on your Nori (some manufacturers do this). This is done to make the final slicing easier. So, if you prefer it this way, place down the Nori so that the perforations run vertically. Spread some of the mayonnaise over the Nori so that it is completely covered. You can use a spoon although I've noticed that using your fingers is actually more effective and you also do not need as much mayonnaise this way. 2. Wet hands. Take some of the cooled rice and distribute it evenly along the top of the mayonnaise-coated Nori. Leave about a half-inch at the top. Do not use too much rice -- it should only come up to about 1/8 of an inch or a little more than 1/2 a centimeter in when laid out. If you discover that you have placed down too much rice, then simply press down the rice with your fingers. 3. Season the rice with the vinegar, splashing only traces of it on the rice. Then, scatter some sesame seeds on the rice, just as you did the vinegar. 4. At about 1/3 of the way from the bottom of the sheet (by 'bottom', I'm referring to the part closest to you), arrange the cucumber, crab meat, avocado, and sauce in a thin horizontal line along the rice. You are now read to roll the sushi. ==> To roll the sushi... With your hands, gather the end of the sheet that is closest to you (the bottom) and start to roll upwards, towards the edge of the sheet that is farthest from you. Once you come across the cucumber, crab meat, and avocado -- which should be almost immediately -- start to tuck the ingredients under the part that you have already rolled. About halfway through rolling, bring up the bamboo mat and curl it over the roll so that you're covering the rolled part of the sushi with the mat. Squeeze this part of the mat so that the sushi becomes tightly packed. Following this, continue up the sheet. Once you have finished, repeat the process of tightening the roll with the bamboo mat. At this point, you might notice that the ends might seem either a little empty or over-filled. This is fine but cut off the ends of the roll and discard (or eat). Cut the roll first in half, and then each part in thirds, forming six pieces of sushi. Repeat the process for your second roll of sushi. Note: Many people associate sushi with raw fish. It is not always made this way, however if you would like to prepare the rolls using fish or other raw seafood, please first soak the flesh in lemon juice. This will kill any bacteria that may be in the fish and actually perhaps make it taste even better. If you prefer not to use lemon juice, use some other liquid that contains citric acid. If you have any questions or concerns about making this recipe, please feel free to drop me a message. Also, if you have made sushi using this recipe, please tell me how it goes :-) Despite the long instructions with this message, sushi really becomes easy to make with minimal practice. I will also to search for computer images that may help to teach people how to roll the sushi and then put them on my web page with this recipe. Good Luck!! Dave ... Cherry Hill, NJ, USA "/>
Literally hundreds of people have asked me if we had any sushi recipes so I thought I would share this with everyone!! Sushi is fun and easy to make -- after you've tried this one, try putting other ingredients in. Recently, I taught my girlfriend what I'm about to teach you in this message and she loves doing it!! The results were very tasty, too :) Sushi: California Roll For two rolls or twelve pieces of sushi, you'll need the following: ==> For the rice... 1 cup glutinous rice 1 1/3 cups water ==> For the rest... bamboo or sushi mat (can be found at most gourmet food stores -- only costs about $2 US) 2 sheets toasted seaweed or "Nori" traces of mayonnaise (fat-free, if you prefer) traces of seasoned rice vinegar 4 tablespoons toasted sesame seeds 1/3 cucumber, chopped into thin slivers 1/2 cup avocado, sliced into thin slivers 3/4 cups crab meat, sliced into thin slivers (I have found that fake crab meat actually looks better and is slightly easier to use) traces of your favorite Oriental ginger sauce ==> To make the rice... A good proportion to make glutinous rice is 4 parts water to 3 parts rice. So, bring the water to a rapid boil. Add the rice and lower the heat. Then, cover the pot to let the rice simmer for about 30 minutes. Time might be longer or shorter, depending on the exact heat of your stove so keep an eye on it after 20 minutes or so. Before you remove the rice from the heat, make certain that ALL of the water is absorbed by taking a spoon and peeking at the bottom of the pot. If there is water remaining, give it a few more minutes. If the bottom rice is a little crunchy, then it's been too long -- but it's a nice texture, nonetheless :) Allow the rice to cool before working with it. ==> To prepare the sushi... 1. Set the bamboo mat on a flat surface and place some plastic wrap above that. Then, put the Nori on the plastic wrap, shiny side-down. You may notice some perforations on your Nori (some manufacturers do this). This is done to make the final slicing easier. So, if you prefer it this way, place down the Nori so that the perforations run vertically. Spread some of the mayonnaise over the Nori so that it is completely covered. You can use a spoon although I've noticed that using your fingers is actually more effective and you also do not need as much mayonnaise this way. 2. Wet hands. Take some of the cooled rice and distribute it evenly along the top of the mayonnaise-coated Nori. Leave about a half-inch at the top. Do not use too much rice -- it should only come up to about 1/8 of an inch or a little more than 1/2 a centimeter in when laid out. If you discover that you have placed down too much rice, then simply press down the rice with your fingers. 3. Season the rice with the vinegar, splashing only traces of it on the rice. Then, scatter some sesame seeds on the rice, just as you did the vinegar. 4. At about 1/3 of the way from the bottom of the sheet (by 'bottom', I'm referring to the part closest to you), arrange the cucumber, crab meat, avocado, and sauce in a thin horizontal line along the rice. You are now read to roll the sushi. ==> To roll the sushi... With your hands, gather the end of the sheet that is closest to you (the bottom) and start to roll upwards, towards the edge of the sheet that is farthest from you. Once you come across the cucumber, crab meat, and avocado -- which should be almost immediately -- start to tuck the ingredients under the part that you have already rolled. About halfway through rolling, bring up the bamboo mat and curl it over the roll so that you're covering the rolled part of the sushi with the mat. Squeeze this part of the mat so that the sushi becomes tightly packed. Following this, continue up the sheet. Once you have finished, repeat the process of tightening the roll with the bamboo mat. At this point, you might notice that the ends might seem either a little empty or over-filled. This is fine but cut off the ends of the roll and discard (or eat). Cut the roll first in half, and then each part in thirds, forming six pieces of sushi. Repeat the process for your second roll of sushi. Note: Many people associate sushi with raw fish. It is not always made this way, however if you would like to prepare the rolls using fish or other raw seafood, please first soak the flesh in lemon juice. This will kill any bacteria that may be in the fish and actually perhaps make it taste even better. If you prefer not to use lemon juice, use some other liquid that contains citric acid. If you have any questions or concerns about making this recipe, please feel free to drop me a message. Also, if you have made sushi using this recipe, please tell me how it goes :-) Despite the long instructions with this message, sushi really becomes easy to make with minimal practice. I will also to search for computer images that may help to teach people how to roll the sushi and then put them on my web page with this recipe. Good Luck!! Dave ... Cherry Hill, NJ, USA

Sushi: California Roll


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keyword: sushi:
keyword: california
recipes for vegetables
recipes by dave
Email Address:
(posted July 6, 1997)

Literally hundreds of people have asked me if we had any
sushi recipes
so I thought I would share this with everyone!!
Sushi is fun and easy to
make -- after you've tried this one, try putting other ingredients in.
Recently, I taught my girlfriend what I'm about to teach you in this
message and she loves doing it!! The results were very tasty, too :)

Sushi: California Roll

For two rolls or twelve pieces of
sushi, you'll need the following:

==> For the
rice...
1 cup glutinous
rice
1 1/3 cups water

==> For the rest...
bamboo or
sushi mat (can be found at most gourmet food stores -- only costs
about $2 US)
2
sheets toasted seaweed or "Nori"
traces of
mayonnaise (fat-free, if you prefer)
traces of seasoned
rice vinegar
4 tablespoons toasted sesame seeds
1/3
cucumber, chopped into
thin slivers
1/2 cup
avocado, sliced into
thin slivers
3/4 cups
crab meat, sliced into
thin slivers (I have found that fake crab
meat actually looks better and is slightly easier to use)
traces of your favorite Oriental ginger
sauce

==> To make the
rice...

A good proportion to make glutinous
rice is 4 parts water to 3
parts
rice. So, bring the water to a rapid boil. Add the rice and lower
the heat. Then, cover the
pot to let the rice simmer for about 30
minutes. Time might be longer or shorter, depending on the exact heat of
your stove so keep an eye on it after 20 minutes or so. Before you
remove the
rice from the heat, make certain that ALL of the water is
absorbed by taking a spoon and peeking at the bottom of the
pot. If
there is water remaining, give it a few more minutes. If the bottom
rice
is a little crunchy, then it's been too
long -- but it's a nice texture,
nonetheless :) Allow the
rice to cool before working with it.

==> To prepare the
sushi...

1. Set the bamboo mat on a
flat surface and place some plastic wrap
above that. Then, put the
Nori on the plastic wrap, shiny side-down.
You may notice some perforations on your
Nori (some manufacturers do
this). This is done to make the final slicing easier. So, if you
prefer it this way, place down the
Nori so that the perforations run
vertically. Spread some of the
mayonnaise over the Nori so that it is
completely covered. You can use a spoon although I've noticed that
using your fingers is actually more effective and you also do not need
as much
mayonnaise this way.

2. Wet hands. Take some of the cooled
rice and distribute it
evenly along the top of the
mayonnaise-coated Nori. Leave about a
half-inch at the top. Do not use too much
rice -- it should only come
up to about 1/8 of an inch or a little more than 1/2 a centimeter in
when laid out. If you discover that you have placed down too much
rice,
then simply
press down the rice with your fingers.

3. Season the
rice with the vinegar, splashing only traces of it on
the
rice. Then, scatter some sesame seeds on the rice, just as you
did the
vinegar.

4. At about 1/3 of the way from the bottom of the sheet (by 'bottom', I'm
referring to the part closest to you), arrange the
cucumber, crab meat,
avocado, and sauce in a
thin horizontal line along the rice. You are
now read to roll the
sushi.

==> To roll the
sushi...

With your hands, gather the end of the sheet that is closest to
you (the bottom) and start to roll upwards, towards the edge of the sheet
that is farthest from you. Once you come across the
cucumber, crab meat,
and
avocado -- which should be almost immediately -- start to tuck the
ingredients under the part that you have already rolled. About halfway
through rolling, bring up the bamboo mat and curl it over the roll so
that you're covering the rolled part of the
sushi with the mat. Squeeze
this part of the mat so that the
sushi becomes tightly packed. Following
this, continue up the sheet. Once you have finished, repeat the process
of tightening the roll with the bamboo mat.
At this point, you might notice that the ends might seem either a
little
empty or over-filled. This is fine but cut off the ends of the
roll and discard (or eat). Cut the roll first in half, and then each
part in thirds, forming six pieces of
sushi.
Repeat the process for your second roll of
sushi.

Note: Many people associate
sushi with raw fish. It is not always made
this way, however if you would like to prepare the rolls using
fish or
other
raw seafood, please first soak the flesh in lemon juice. This will
kill any bacteria that may be in the
fish and actually perhaps make it
taste even better. If you prefer not to use
lemon juice, use some other
liquid that contains
citric acid.


If you have any questions or concerns about making this recipe,
please feel free to drop me a message. Also, if you have made
sushi
using this recipe, please tell me how it goes :-) Despite the
long
instructions with this message,
sushi really becomes easy to make with
minimal practice. I will also to search for computer images that may
help to teach people how to roll the
sushi and then put them on my web
page with this recipe. Good Luck!!

Dave

...
Cherry Hill, NJ, USA


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