Sushi Rice and California Rolls Recipe


Ingredients
Ingredients for Perfect Sushi Rice:

  • 2 cups Japanese short or medium grain rice
  • 2 1/2 cups cold water
  • 5 Tbsp Sushi Vinegar
  • Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:
  • 4 Tbsp Rice vinegar
  • 2 Tbsp sugar
  • 2 tsp salt I used sea salt
Ingredients for California Rolls:
  • 1/2 lb Imitation crab meat p.s. the "log" shaped crab meat is the easiest to work with
  • 1 Avocado ripe but still firm
  • 1/2 medium cucumber peeled and sliced into long julienne strips
  • Toasted Nori Seaweed
  • Toasted sesame seeds
  • A sushi rolling mat $2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.
For Dips/Sauces:
  • Soy sauce regular or low sodium
  • Wasabi paste or wasabi powder
  • For spicy mayo: Mayonnaise ~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste
Instructions
  1. How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.
  2. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
  3. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
  4. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals
for full instructions you can go to :    https://natashaskitchen.com

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