California Rolls
California roll is one of the most popular sushi rolls in the world.Since typical sushi rolls are rolled in dried seaweed, many peoplewho aren't used to eat dried seaweed tend to have hard time tobite sushi rolls. This is one reason that california rolls are madeinside-out, so it's easy to bite.
Ingredients:
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4 cups sushi rice
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4 sheets of nori (dried seaweed)
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1 avocado
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3/4 cup crab meat
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2 tbsp mayonnaise
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1/2 tsp salt
Preparation:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt andmayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat.Spreadsushi riceon top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice.Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on theseaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-sizepieces.Makes 4 rolls
Avocado and Shrimp Sushi
Using mashed avocado makes this California-style sushi easy to roll. Useprecooked shrimp for an easy shortcut. Serve sushi with the typicalaccompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
Yield
6 servings (serving size: 8 pieces)
Ingredients
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2 cups uncooked short-grain white rice
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1/4 cup seasoned rice vinegar
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1 tablespoon wasabi (Japanese horseradish)
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1 avocado, peeled and mashed
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1 1/2 tablespoons finely chopped fresh cilantro
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24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
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6 nori (seaweed) sheets
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12 chives
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12 (7-inch-long) julienne-cut seeded peeled cucumber strips
Preparation
Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in anothersmall bowl; toss well.Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi matcovered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moisthands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge,pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam sidedown, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture,avocado mixture, shrimp mixture, chives, and cucumber.
Smoked Salmon Sushi Roll
INGREDIENTS (
)
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2 cups Japanese sushi rice
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6 tablespoons rice wine vinegar
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6 sheets nori (dry seaweed)
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1 avocado - peeled, pitted and sliced
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1 cucumber, peeled and sliced
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8 ounces smoked salmon, cut into long strips
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2 tablespoons wasabi paste
DIRECTIONS
1.Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.2.Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hotrice. Spread rice on a plate until completely cool.
3.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice onthe seaweed. Leave at least 1/2 inch top and bottom edge of the seaweeduncovered. This is for easier sealing later. Dot some wasabi on the rice.Arrange cucumber, avocado and smoked salmon to the rice. Position themabout 1 inch away from the bottom edge of the seaweed.4.Slightly wet the top edge of the seaweed. Roll from bottom to the top edgewith the help of the bamboo mat tightly. Cut roll into 8 equal pieces andserve. Repeat for other rolls.
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