Leaving for Japan on Sunday for about 10 days. Planning to stay in Kumamoto and wrap it up with few days in Tokyo. Needless to say, there won’t be much new stuff on this blog until after June 3rd.
Archives for May 2009
Here’s the recipe for making a California roll – probably the most popular inside-out roll in America.
1. Prepare and cook sushi rice. Gather up all of your ingredients: nori, sliced cucumber, avocado and crab mix. For the crab mix, the easiest way to prepare this is to buy some high-quality canned crab, rinse and drain well, and then mix with mayonnaise.
2. Tightly wrap your makisu (bamboo) mat with food film wrap and then place half sheet of nori, rough side up, on your bamboo mat. Wet hands and place a small handful of rice on mat as shown. You can also do this directly on the cutting board if you prefer.
3. Spread rice evenly across nori.
4. Turn over so rice side is now facing down. It may help to slightly moisten your mat to prevent the rice from sticking. Place cucumber, avocado and crab mix on nori, about 1/3 up from the edge of the nori (nearest the table).
4. Press in the filling while rolling the mat. Do this with two hands.
5. Cover the roll with the mat and press down slightly to help shape the sushi roll. Sprinkle with sesame seeds. Cut in half and then cut each half into thirds (you’ll have 6 pieces when finished). Garnish with pickled ginger and wasabi and enjoy.
For sushi, English cucumbers or hothouse cucumbers are normally used. They are the ones sold individually wrapped in a firm plastic. They are mild, have thin skin and are essentially seedless. What’s more, you can cut them to the exact size of a sheet of nori – so you can have a continuous strip of cucumber for your sushi rolls.
When buying English cucumbers make sure they are firm. Store them in your refrigerator, but be careful. They are very sensitive to temperature. If your refrigerator is too cold (say below 38), they may become soft.
1. Cut cucumber to the exact size of a sheet of nori – a little more than 4 inches. Gently remove the seeds from the center with a spoon.
2. Slice lengthwise into strips about 3/8″ thick.