Sunday, July 28, 2013

RECIPE: CALIFORNIA ROLLS

CALIFORNIA ROLLS (with Spicy Crunch Topping)


Recipe & Photo by: Rick Beach

We enjoy making these homemade.  There are many variations.  Here is one of ours.   The sauce is sweet and medium spicy.   You can adjust the sweetness and spicy hotness of the sauce to your taste.

Start by cooking 2 cups of uncooked rice, with 2 1/4 cup of water.  This yields about 4 cups of cooked rice.  We prefer Nishiki Rice, or a Jasmine.  We also prefer a rice cooker to cook the rice in a consistent manner.  In this recipe cook the rice and continue preparing while still hot.  Rice should be done, not mushy, but slightly sticky.  Do not rinse.  If there is any water left, drain and discard the water.  Once you know your rice cooker you can make perfect rice that has no leftover water to drain....this is the best to use.

Sushi Rice
4 Cups of prepared cooked rice (Drained of all water, slightly sticky, and still hot)
1/3/Cup Rice Vinegar (Unsweetened)
3 Tbls    Sugar
1/12 tsp Salt

In a non metallic bowl, whisk together the Rice Vinegar, Sugar and Salt until the sugar and salt are completely dissolved.  Pour in the hot cooked rice.  Fold over until the rice is completely coated with the vinegar mixture.  Set aside/chill until at least room temperature.

Sushi Spicy Brown Sauce
Prepare while waiting for Sushi rice to cool
1/2 Cup Kikkoman Ponzu Suace
1/2 Cup Kikkoman Teriyaki Baste & Glaze
1 Tbls    Sugar (or 2 Tbls of Agave Sweetener) (Adjust sweetness to taste)
1 Tbls    Sriracha Chili Sauce  (Adjust spicy-hot to taste)
1 tsp      Corn Starch

Note: Adjust Sweetness & Chili sauce to your taste.  1 Tbls of the Chili Sauce is pretty spicy hot.


Whisk ingredients together.  In heavy sauce pan simmer on medium and whisk continuously for about 10 minutes until reduced and slightly thickened.

Chill

California Rolls
4 to 6    Sheets Sushi Nori Toasted Seaweed
2           Carrots cut lengthwise in quarters
2 Stalks Celery cut lengthwise in 1/2 in strips (OR strips of peeled Avocado's)
12 oz     Cooked Crab meat strips or Cooked Imitation Crab strips
4 Cups  Prepared Sushi Rice (Above)

Sushi Spicy Brown Sauce (Above)
Small Can of French Fried Onions (crushed) or Crushed Corn Flakes for the crunch topping 


Making the Rolls

On a piece of wax paper lay one sheet of the toasted seaweed Glossy side down  (When eating. the glossy surface goes to the tongue.

With wet hands spread a thin layer of prepared sushi rice over the rough side of the seaweed sheet.

Lay a row of crab, row of carrot, and row of celery or avocado (Long way across the sheet)

Tightly, but careful not to rip, roll the seaweed sheet, rice, etc

Roll the wax paper round the outside.

Chill.

To Store: Wrap plastic wrap around the wax papered rolls.  Twist the plastic wrap on both ends and tuck under.  Place on a plate or tray and refrigerate.  They taste best eaten when fresh.  Don't store more than 48 hours.

To serve

Remove plastic wrap but leave the roll wrapped in the wax paper.  Wet sharp knife with cold water and leave wet.  Slice cross ways through the Sushi roll log at desired widths.  Keep knife wet as you continue to slice off  more servings. Remove the wax paper from the cut pieces before serving.  Top with crushed french fried onions and drizzle with Spicy Brown Sauce.  Serve.

Makes (4 to 6)  8 inch rolls prior to slicing.


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