MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: California Sushi Rolls
Categories: Rice, Herbs, Suash, Fruits, Seafood
Yield: 64 servings
2 c Sushi rice; rinsed, drained
2 c Water
1/4 c Rice vinegar
2 tb Sugar
1/2 ts Salt
2 tb Sesame seeds; toasted
2 tb Black sesame seeds
Bamboo sushi mat
8 Nori sheets
1 sm Cucumber; seeded, julienned
3 oz Imitation crabmeat sticks;
- julienned
1 md Ripe avocado; peeled,
- julienned
Soy sauce, prepared wasabi
- & pickled ginger slices;
- (optional)
In a large saucepan, combine rice and water; let stand
for 30 minutes. Bring to a boil. Reduce heat to low;
cover and simmer for 15-20 minutes or until water is
absorbed and rice is tender. Remove from the heat. Let
stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and
salt, stirring until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with
vinegar mixture. With a wooden paddle or spoon, stir
rice with a slicing motion to cool slightly. Cover with
a damp cloth to keep moist. (Rice mixture may be made up
to 2 hours ahead and stored at room temperature, covered
with a damp towel. Do not refrigerate.)
Sprinkle toasted and black sesame seeds onto a plate;
set aside. Place sushi mat on a work surface so mat
rolls away from you; line with plastic wrap. Place 3/4
cup rice on plastic. With moistened fingers, press rice
into an 8-in. square. Top with 1 nori sheet.
Arrange a small amount of cucumber, crab and avocado
about 1-1/2 in. from bottom edge of nori sheet. Roll up
rice mixture over filling, using the bamboo mat to lift
and compress the mixture while rolling; remove plastic
wrap as you roll.
Remove mat; roll sushi rolls in sesame seeds. Cover with
plastic wrap. Repeat with remaining ingredients to make
8 rolls. Cut each into 8 pieces. Serve with soy sauce,
wasabi and ginger slices if desired.
Taste of Home Test Kitchen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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