California Roll PDF Print
( 0 Votes )
Sunday, 25 October 2009 21:15

California Rolls

alt

Mizkan™ is the most popular brand of rice vinegar in the world. Let’s try to make sushi rice with Mizkan’s ready-to-make sushi seasoning.

Ingredients (5 rolls)

Sushi Rice

Mizkan™ Sushi Seasoning.............. 4 tbs

Rice (uncooked)............................ 1 1/2 cup

Water.......................................... 2 cup

Filling

Avocado......................................... 1

Imitation crab meat ....................... 5 oz

Mayonnaise .................................. 4 tsp

Wasabi paste ............................... 1/2 tsp

Sesame seeds .............................. 2 tbs

Nori (dried seaweed, 7.5 x 8”) 5 sheets

Directions

1. Steam rice according to the directions on How to cook Japanese Rice (or direction of your rice cooker), reducing water by approximately 1.5oz (3tbs).

2. Pour rice into large shallow bowl or pan, and pour Mizkan™ Sushi Seasoning over the rice. Mix seasoning and rice immediately using a large spoon while rice is still hot.

3. Spread the rice over the bowl and allow it to sit for 10 minutes for cooling. Now your Sushi Rice is ready!

4. Peel an avocado and cut it into strips. Mix imitation crab with mayonnaise and wasabi.

5. Cover bamboo mat (or aluminum foil) with plastic wrap. Put a sheet of nori on top of the plastic wrap.

alt

6. Spread sushi rice evenly with about half inch thickness on top of nori. Sprinkle sesame seeds over the sushi rice.

alt

7. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the nori.

alt

8. Roll up the bamboo mat, pressing forward to shape the sushi into cylinder. Push the bamboo mat gently. Do not push too hard, otherwise the rice will get too firm.

alt
alt

Rolling bamboo matRolling California roll

9. Remove the bamboo mat. Wet a knife and slice the roll into bite-size pieces.

alt
Mizkan™ is the largest vinegar brand in Japan. It started production in 1804, using byproducts from sake brewing to make rice vinegar Its simple and high-quality rice vinegar is ideally suited to Japanese cuisine because it is less acidic than wine and cider vinegar.


Last Updated on Friday, 11 December 2009 12:46