Thursday, 28 August 2014

California Sushi Roll

An extension of the original Sushi Test

California Sushi Roll


1 Cup uncooked sticky rice
1 small Carrot, cut julienne/matchstick
1/2 Avocado, sliced into thin fingers, peeled
Toasted Sesame Seeds
2-4 Sheets Nori
Imitation Crab, stick/leg style You need about 3-4 thin fingers of crab per roll

To Serve:

Soy Sauce
Pickled Ginger

To season Sticky Rice: 
Per 1 cup uncooked rice
1/3 Cup Rice Vinegar
1 Tablespoon Mirin
2 Teaspoons Salt

I added all ingredients to a small bowl and stirred to dissolve the salt. Any leftovers of this seasoning, if you made too much can be saved and used to help arrange the sticky rice onto the nori as well as to seal the roll at the end in place of plain water.

I also made a Spicy Mayo:

1 Tablespoon Mayo
1-3 Teaspoons Sriracha Sauce

Place in a small bowl and mix well to blend. Transfer to a pastry bag with a fine tip. Drizzle over top of cut sushi for a spicy kick. Or serve in a small serving bowl to dip the sushi in if you prefer.


Cook the sticky rice according to package directions. Once cooked transfer to a wood or stainless steel bowl. Let cool for about 5 minutes. Add the seasoning mixture to the rice and stir gently to coat. Trying not to over stir as that will make the rice gluey.

To prepare sushi, Slice the tuna fillet into 1cm X 1cm square finger sections. So that you have long small tuna "finger" fillets. Keep sliced ready to use tuna in a bowl which is in a ice bath to keep the tuna cold as you work. Thinly slice the avocado, or chop into small pieces.

Place bamboo mat on clean work surface. Lay a slightly larger piece of plastic wrap over the bamboo mat. Place nori sheet on top of plastic wrap. Carefully spread some sticky rice over almost the entire sheet of nori, only leaving a one centimeter  band at the top of the sheet to be used to seal the roll together.

Sprinkle some sesame seeds over top of the rice.

Along the bottom edge of the rice, arrange the crab stick and vegetables in a line. Crab, then avocado and last carrot, trying to keep everything even all along the roll. Evenness makes for a prettier roll at the end and they will stay together better when you slice them.

Working carefully begin to tightly roll the sushi,  using the bamboo mat. Once tightly rolled, use your fingers dipped in a water bowl to dampen the bare exposed nori at the top of the roll, and press the roll closed and seal.

Wrap the rolls in the plastic wrap and place in the fridge until ready to serve. When time to serve, unwrap from plastic and slice with a very sharp knife into pieces that are about 1 inch wide. Drizzle with spicy mayo and serve with wasabi and soy sauce.


Other Places:

The Original Sushi Test

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