Due to popular demand, I made a sushi post! Unfortunately I couldn't find any fresh fish at the Korean store..OR at the local grocery stores. Seriously, all the fish said " fresh, previously frozen"..what does that even mean? did they take a frozen tuna steak, defrost it and throw it on ice? I guess so. I decided to hold off on making any Sashimi or rolls with any fish.. So I chose to do the California roll which I'm sure is loved by everyone.. I just made one little adjustment; I used red pepper instead of cucumber, because I DESPISE cucumbers.
Here is what you'll need for this roll:
- 1 cup of sushi rice
-1 cup water
- 2 tbsp rice vinegar mixed with 1 tbsp sugar and a pinch of salt
-Nori sheets
-1 ripe avocado
- 1 red pepper
-crab sticks
- Japanese soy sauce
- Wasabi
-mayo(optional)
Cut up the pepper and crab sticks in to thin slices
Season the freshly cooked rice and let it cool down to room temperature, then cover with a damp cloth so it doesn't dry out.
Place the sheet of nori on the mat SMOOTH side down. Spread the rice evenly, make sure the whole nori sheet is covered. Wet your hands beforehand so that the rice doesn't stick.
Lay a sheet of plastic wrap over the rice, then turn the whole thing over so that the plastic wrap is under the rice and the seaweed is facing upwards.
I usually mix mayo and wasabi and spread a little in the center of the seaweed for extra spice.
Now you can start arranging the fillings!
Start at the end nearest to you and work your way up.
Now for the most exciting part! rolllinn'
Pick up the nearest edge of the rolling mat. Slowly roll the mat away from you to wrap the rice-covered nori around the filling. Use even pressure and lift the mat out of the way as you go.
TAadaaa!
You can also roll it in sesame seeds at this point, coat the whole roll and then cut it.
Then place the roll on a chopping board, seam side DOWN. and cut into equal pieces with a very sharp, wet knife.
Serve with soy sauce, wasabi and pickled ginger.
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