California Rolls Recipe
Ingredients
| 1 1/2 cups short-grained white rice | ||
| Cold water | 1 3/4 Cup (16 tbs) | |
| Rice wine vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 1 tbsp mirin or dry sherry | ||
| 2 tsp wasabi powder | ||
| Water | 1 Tablespoon | |
| Avocado | 1 Medium | |
| 4 whole sheets nori (toasted seaweed) | ||
| 6 oz cooked crabmeat | ||
| 1/4 cucumber, cut into 1/4-inch (.5 cm) julienne strips | ||
| Soy sauce and wasabi for dipping | ||
Directions
1. Rinse the rice. In a saucepan with a tight-fitting lid, add the rice and cold water. Let stand for 15 minutes. Bring the water and rice to a boil, cover and reduce the heat and cook about 10 minutes until the water is absorbed.
2. Reduce heat to low, and simmer another 5 minutes. Remove from heat and let the rice stand, covered, for 5 minutes. Transfer the rice to a large platter. Mix together the vinegar, sugar, salt and mirin, and pour over rice while mixing with a fork. Cool to room temperature.
3. In a small bowl, combine wasabi powder and water.
4. Lay one sheet of seaweed on work surface and, with dampened hands, spread 1 cup (250 ml) of rice over the seaweed, leaving a 1-inch (2.5-cm) strip along the top.
5. Using 1/4 of the wasabi mixture, paint a stripe on the rice, 1-inch (2.5-cm) above the bottom edge. Arrange 1/4 of the crab over the stripe. Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the cucumber next to the avocado.
6. Beginning at bottom edge, carefully roll the seaweed and its contents jelly-roll style. Moisten the top free seaweed edge to seal.
7. Continue in same manner for the remaining three sheets.
8. Using a sharp knife, slice into 1-inch (2.5-cm) pieces.
9. Serve with soy sauce and wasabi for dipping.
2. Reduce heat to low, and simmer another 5 minutes. Remove from heat and let the rice stand, covered, for 5 minutes. Transfer the rice to a large platter. Mix together the vinegar, sugar, salt and mirin, and pour over rice while mixing with a fork. Cool to room temperature.
3. In a small bowl, combine wasabi powder and water.
4. Lay one sheet of seaweed on work surface and, with dampened hands, spread 1 cup (250 ml) of rice over the seaweed, leaving a 1-inch (2.5-cm) strip along the top.
5. Using 1/4 of the wasabi mixture, paint a stripe on the rice, 1-inch (2.5-cm) above the bottom edge. Arrange 1/4 of the crab over the stripe. Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the cucumber next to the avocado.
6. Beginning at bottom edge, carefully roll the seaweed and its contents jelly-roll style. Moisten the top free seaweed edge to seal.
7. Continue in same manner for the remaining three sheets.
8. Using a sharp knife, slice into 1-inch (2.5-cm) pieces.
9. Serve with soy sauce and wasabi for dipping.
Chef
