Tuesday, July 30, 2013

no california rolls served here

Not every sushi place you go to are all together happy about knocking up a few California rolls. That said, you master this and make them at home, you quite probably will impress everyone you know.
 
1 piece Makisu (bamboo rolling mat)

Dark green nori sheets
Sushi rice, cooked and seasoned
Crab sticks
Thinly sliced avocado
Cucumber (Japanese if available), thinly sliced
Toasted sesame seeds
Japanese mayonnaise
Fine salmon roe
 
Firstly, and in order to keep your rice from sticking to the Makisu and making a God awful mess, carefully wrap the Makisu in cling film.
 
Fold the nori sheets in half to break them, then lay them on your work surface and cover each sheet with about half a cup of sushi rice. To do so, first set the rice on the end of the nori sheet closest to you, then working with the fingertips, gently spread the rice over the surface of the nori.
 
With your California rolls, the rice is generally on the outside, so to continue, flip the rice coated sheet so that the rice side is down, carefully position the sheet horizontally so it will roll lengthwise.
 
Next, place a single row of crab across the middle of the nori. Then, place slices of avocado end to end right against the crab. It’s best to use an avocado that’s ripe but still quite firm. A generous squeeze of Japanese mayonnaise along the length of the roll comes next. Lastly, lay the very thin cucumber slices end-to-end right alongside the crab and avocado.
 
To roll the sushi, carefully lift the edge of the mat closest to you and begin rolling away from you, pressing lightly to keep the roll firm. At this point, the nearest edge of the roll has gone upwards and away from you and the pressure should guarantee a tight roll.
 
Next, lift up the end of the rolling mat and pull it away from you, allowing the roll to roll the rest of the mat. Then carefully remove the roll from the mat and place it on a cutting board. Lay the mat over the top of the roll and exert gentle pressure once more to make sure it’s all secure.
 
Hold the roll on the mat and sprinkle the top with toasted sesame seeds. Dredge the roll through the fine salmon roe to complete.
 
Slice the rolls using a very sharp knife with a smooth wet blade. Begin by slicing perfectly in half. The set the two halves side by side and slice into individual pieces, this ensures each piece is uniform in size.