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March 2016  - California Rolls


Sushi was developed in Asia in order to preserve fish in fermented rice. Being cured this way, the fish would last for months. People would then unwrap, discard the rice, and eat the cured fish. It was not until the 1820’s that chefs had started using raw fish and making them into rolls. The California Roll was introduced to westerners who feared the idea of raw fish, using fresh vegetables and crab.

Ingredients: 

  • 4 cups Sushi rice (prefer Nishiki)


Sushi Filling:

  • ½ lb Surimi Crab
  • 2 Avocado
  • 1 Cucumber
  • 1 T Black sesame
  • 1 pack Nori Sheets
  • 1 cup course sea salt
  • 2 T Wasabi
  • 1 t Soy Sauce


Sushi Liquid:

  • ½ cup Sugar
  • ½ cup Mirin
  • ½ cup Rice Wine Vinegar


Preparation for the rice:


• Rinse the rice 5 times with cool water. The trick is to move the rice around with your hands but not to be too rough to make sure you don’t break the grains. With each rinse drain the water off, by pouring it out don’t worry about fully straining it. On the last rinse you will want to drain the rice in a colander.
• Using a rice cooker/pressure cooker, place the rice in the cooker and add 4 ¾ cups of water to the rice. Turn on the cooker and allow it to cook.
SIDE NOTE – If you do not have a rice cooker use conventional directions as noted on the bag.

• When the cooker turns to hold wait 15 minutes before opening to allow the rice to absorb the steam.
• While the rice is cooking place all the ingredients for the sushi liquid in a pot and bring to a boil.
• Cool to room temp.
• Once the rice is ready scoop it in too a mixing bowl and in the liquid and “fluff” while adding it.

Chef tip: The trick is to not smash the rice or stir it, which will turn it in to mush. Spread the rice on a pan and allow to cool to room temp.

Sushi Filling:

  • Using a sushi mat lay the nori sheet down with the shinny side on the mat.
  • Spread out the rice leaving ½ inch gap at the top.
  • One inch up from the bottom arrange the sushi filling across.
  • Using the mat lift the bottom around the filling and continue to roll until you are to the exposed spot on the nori sheet.
  • Wet it with water and finish out the roll.
    Chef tip: You might want to place the roll back in the mat and run it through one more time to make it tight.
  • Slice the roll into ½ inch pucks and serve with wasabi and soy sauce.

 

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