California Rolls Recipe
Makes 4 rolls (32 pieces)
4 nori sheets
3 cups Sushi Rice
8 teaspoons sesame seeds, toasted
1-2 cucumbers, cut into thin, lengthwise slices
8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
1-2 avocados, peeled, pitted, and sliced
Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in front of this bare strip.
Sprinkle 2 teaspoons sesame seed across rice.
Lay 2 shrimp along edge close to you, with one-quarter of cucumber strips.
Lay one-quarter of avocado slices beside cucumber.
Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4" strip of nori rice-free.
Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.
Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
Using a sharp knife, cut each roll into 8 equal-sized pieces. Cut gently to maintain shape.
My changes:If you don't have a rolling mat, which is basically a small bamboo mat where each piece is tied together so it's very flexible, use a placemat or something else firm. Put a piece of plastic wrap down first and use that to roll, but be sure to lift up the plastic so it doesn't get rolled into the piece.
I prefer my rice on the outside, so I put the sesame seeds down first, then the rice, then the nori, then put the good stuff inside. Or else you can shape the roll and then roll it in the sesame seeds, but usually I can't get them even doing it this way. If you don't want to use shrimp, you can use crab meat or salmon. Both are tasty.
Be sure to refrigerate. I chill them after shaping and before cutting. I find that a serrated knife like a bread knife is better than a flat blade. Be gentle! Serve with pickled ginger and wasabi.
Show Reviews (0)
 |
|
 |
|