Sushi Rice and California Rolls

Savor

Perfect Sushi Rice:


2 cups Japanese short or medium grain rice
2½ 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
California Rolls:
½ lb imitation crab meat (the “log” shaped crab meat is the easiest to work with)
1 avocado, ripe but still firm
½ medium cucumber, peeled and sliced into long julienne strips
Toasted nori seaweed
Toasted sesame seeds
A sushi rolling mat

Dips/Sauces:
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder

Spicy Mayo:
1 tbsp mayonnaise, 1 tsp Sriracha hot chili sauce or to taste

To Prepare:
Perfect Sushi Rice: (do not add salt while cooking rice.)
Wash the rice with cold water until the water runs clear. Drain well.
Put drained rice in heavy sauce-pan, add 2 cups cold water. Cover tightly, set pan over high heat, bring to boil. Once it boils, reduce heat
to medium and let cook covered until all water is absorbed (7-8 min). Do not remove cover to check, but listen for the bubbling to stop.
Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat, let stand 15 minutes
covered. This is the basic white rice eaten with Japanese meals.
Transfer the hot rice to large bowl, break it up to get rid of all the hot clumps.
Let rice cool down until it is just warm, then stir in cooled sushi vinegar.


California Rolls:
Spread generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking)
to spread rice evenly over the entire surface of the nori.
Flip rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across center of
your rice, in the middle of the sheet (don’t overfill or the roll won’t seal).
Start rolling away from you using your matt to firmly keep the roll in place. Apply some
pressure to make a tight roll. If it’s not tight enough, it will be difficult to cut. Once the roll
is complete, sprinkle roll with toasted sesame seeds while it is still on the mat so you can
turn it easily.
Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as
much. Cut the roll in half, line the two halves up and slice even 1” rings. I have found that
it slices easier when you slice quickly.

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