|
California Roll
SUSHI RICE Recipe
courtesy Tyler Florence 3
cups short-grain white rice Before
cooking the rice, rinse several times in running water until the water runs
clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an
electric rice cooker according to package directions. In a
small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to
dissolve salt and sugar. Cool to room temperature. While
the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle
the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle
to mix gently without mashing the grains. Keep the rice covered with a damp
cloth at room temperature until ready to make sushi. Do not refrigerate. Yield: 4
servings CALIFORNIA ROLL Recipe
courtesy Tyler Florence Nori
seaweed Cut nori
sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers
in water. Spread a thin layer of sushi rice over the seaweed, do not cover
completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay
crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds. To roll;
slowly fold the end of the mat closest to you over the filling and tuck it in.
Use medium pressure to create a compact tube. Remove the mat from around the
roll, press in the loose ends and place it on a cutting board, seam side down.
Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve
with wasabi, soy sauce and pickled ginger. Yield: 4
servings
|