California Roll (Sushi Rolls)
Time: 60min (includes rice cooking time)
Number of servings: 4 rolls (24 pieces)
Necessary Equipment:
makisu (bamboo sushi-roll mat)
Ingredients:
1.5 cups uncooked Japanese rice (short-grain rice)
A
* 2 tbsp. rice vinegar
* 2 tsp. sugar (I use blended grape juice)
* 2/3 tsp. salt
1 avocado/jap cucumbers
1 egg Kinshi Tamago (shredded egg crepe)
(To make Kinshi Tamago, mix egg, sugar, and a pinch of salt very well. Heat cooking oil in a large frying pan on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely. Cut into thin and short strips.)
2 nori sheets
toasted sesame seeds
soy sauce
wasabi
Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Peel avocado/jap cucumbers and cut it into 8 strips.
3. Cover a bamboo sushi-roll mat with plastic wrap. Cut nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
4. Spread 1/4 of sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water. Sprinkle sesame seeds over the sushi rice and turn it over so that the nori sheet facing you.
5. Place avocado/jap cucumbers and Kinshi Tamago lengthwise on the nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knifecut the roll into 6 pieces (re-wet as needed. don’t push but pull to cut!).
8. Serve with soy sauce and wasabi.
