Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!usenet.ins.cwru.edu!gatech!howland.erols.net!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!insync!uunet!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Sushi: California Roll Followup-To: rec.food.cooking Date: 27 Feb 1997 06:11:29 -0700 Organization: Recipe Internet Lines: 118 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: davidg@eden.rutgers.edu Literally hundreds of people have asked me if we had any sushi recipes so I thought I would share this with everyone!! Sushi is fun and easy to make -- after you've tried this one, try putting other ingredients in. Recently, I taught my girlfriend what I'm about to teach you in this message and she loves doing it!! The results were very tasty, too :) Sushi: California Roll For two rolls or twelve pieces of sushi, you'll need the following: ==> For the rice... 1 cup glutinous rice 1 1/3 cups water ==> For the rest... bamboo or sushi mat (can be found at most gourmet food stores -- only costs about $2 US) 2 sheets roasted seaweed or "Nori" traces of mayonnaise (fat-free, if you prefer) traces of seasoned rice vinegar 4 tablespoons toasted sesame seeds 1/3 cucumber, chopped into thin slivers 1/2 cup avocado, sliced into thin slivers 3/4 cups crab meat, sliced into thin slivers (I have found that fake crab meat actually looks better and is slightly easier to use) traces of your favorite Oriental ginger sauce ==> To make the rice... A good proportion to make glutinous rice is 4 parts water to 3 parts rice. So, bring the water to a rapid boil. Add the rice and lower the heat. Then, cover the pot to let the rice simmer for about 30 minutes. Time might be longer or shorter, depending on the exact heat of your stove so keep an eye on it after 20 minutes or so. Before you remove the rice from the heat, make certain that ALL of the water is absorbed by taking a spoon and peeking at the bottom of the pot. If there is water remaining, give it a few more minutes. If the bottom rice is a little crunchy, then it's been too long -- but it's a nice texture, nonetheless :) Allow the rice to cool before working with it. ==> To prepare the sushi... 1. Set the bamboo mat on a flat surface and place some plastic wrap above that. Then, put the Nori on the plastic wrap, shiny side-down. You may notice some perforations on your Nori (some manufacturers do this). This is done to make the final slicing easier. So, if you prefer it this way, place down the Nori so that the perforations run vertically. Spread some of the mayonnaise over the Nori so that it is completely covered. You can use a spoon although I've noticed that using your fingers is actually more effective and you also do not need as much mayonnaise this way. 2. Wet hands. Take some of the cooled rice and distribute it evenly along the top of the mayonnaise-coated Nori. Leave about a half-inch at the top. Do not use too much rice -- it should only come up to about 1/8 of an inch or a little more than 1/2 a centimeter in when laid out. If you discover that you have placed down too much rice, then simply press down the rice with your fingers. 3. Season the rice with the vinegar, splashing only traces of it on the rice. Then, scatter some sesame seeds on the rice, just as you did the vinegar. 4. At about 1/3 of the way from the bottom of the sheet (by 'bottom', I'm referring to the part closest to you), arrange the cucumber, crab meat, avocado, and sauce in a thin horizontal line along the rice. You are now read to roll the sushi. ==> To roll the sushi... With your hands, gather the end of the sheet that is closest to you (the bottom) and start to roll upwards, towards the edge of the sheet that is farthest from you. Once you come across the cucumber, crab meat, and avocado -- which should be almost immediately -- start to tuck the ingredients under the part that you have already rolled. About halfway through rolling, bring up the bamboo mat and curl it over the roll so that you're covering the rolled part of the sushi with the mat. Squeeze this part of the mat so that the sushi becomes tightly packed. Following this, continue up the sheet. Once you have finished, repeat the process of tightening the roll with the bamboo mat. At this point, you might notice that the ends might seem either a little empty or over-filled. This is fine but cut off the ends of the roll and discard (or eat). Cut the roll first in half, and then each part in thirds, forming six pieces of sushi. Repeat the process for your second roll of sushi. Note: Many people associate sushi with raw fish. It is not always made this way, however if you would like to prepare the rolls using fish or other raw seafood, please first soak the flesh in lemon juice. This will kill any bacteria that may be in the fish and actually perhaps make it taste even better. If you prefer not to use lemon juice, use some other liquid that contains citric acid. If you have any questions or concerns about making this recipe, please feel free to drop me a message. Also, if you have made sushi using this recipe, please tell me how it goes :-) Despite the long instructions with this message, sushi really becomes easy to make with minimal practice. I will also to search for computer images that may help to teach people how to roll the sushi and then put them on my web page with this recipe. Good Luck!! Dave ... Cherry Hill, NJ, USA ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.