Side Pannel
California Sushi Rolls
California Sushi Rolls
- Recipe Submitted by maryjosh on 03/07/2018
Ingredients List
- FILLING:
- 4 cups cooked and prepared sushi rice (recipe follows)
- 2 avocados, cut into long, thin slices
- 1 large cucumber, peeled and cut into long, thin slices
- Imitation crab meat, cut into long, slender slices
- SUPPLIES:
- Bamboo mat (for rolling)
- Plastic wrap (for covering the mat)
- 4-5 sheets nori (large squares of roasted seaweed – should be dark, dark green, nearly black, in color)
- SUSHI RICE:
- 2 cups sushi, short or medium grain rice (do not use long grain rice)
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Directions
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
In order to cool the rice quickly, it can be spread out on a large rimmed baking sheet and can be alternately folded and fanned (a file folder works great for fanning!) until it is cooled to room temperature. As my friend Melanie likes to repeat while doing this process: “fan and fold, fan and fold.” It is therapeutic. When the rice is completely cooled, lay a damp towel over it to prevent it from drying out.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
In order to cool the rice quickly, it can be spread out on a large rimmed baking sheet and can be alternately folded and fanned (a file folder works great for fanning!) until it is cooled to room temperature. As my friend Melanie likes to repeat while doing this process: “fan and fold, fan and fold.” It is therapeutic. When the rice is completely cooled, lay a damp towel over it to prevent it from drying out.
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