Since I just had some lovely sushi last night, I figured it was about time to post a sushi recipe.  While I always enjoy going out for sushi, I also love making it myself.  It seems like a daunting task, but once you learn the method, you can make lots of sushi rolls for a fairly low price.  If you can purchase a bamboo mat, that's helpful in rolling the sushi.  This recipe goes out to Dan & Lucas, who first taught me how to make sushi in dear old Ketler Kitchen at Grove City.  (See picture.)  The nice thing about sushi is that once you know the basics, you can fill them with anything you want.  My current favorite is a meditteranean version with salmon, pesto, and roasted red pepper.

Sushi from Scratch--California roll recipe


(makes 4 rolls)

2/3 cup uncooked sushi rice (found in most grocery stores)


 3 tablespoons rice vinegar

4 sheets nori seaweed sheets (found in most grocery stores in the asian sections)

1/2 cucumber, peeled, cut into small strips

1 avocado sliced into thin strips

1/2 pound imitation crabmeat, flaked  (or substitute your favorite fish here)

2 T. sesame seeds

2 T. pickled ginger

Soy sauce & wasabi paste for dipping

Follow instructions on rice package.  The standard is usually to rinse the rice in cold water until the water runs clear.  Then add 1 1/3 cups of water to rice in a medium saucepan and bring to a boil.  Stir, then cover and reduce heat to low and simmer for 20 minutes. 

Do not lift lid after rice is cooked.  Remove from heat and let stand for 10 minutes.  Then add rice vinegar and fan the rice to cool it.  Stir until mixed.  Set aside.

Center one sheet nori on a bamboo sushi mat (or plastic wrap if you lack the bamboo mat). Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer, leaving a 1-inch space on the far end of the nori.  

 Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat (or fish) in a line down the center of the rice. Sprinkle with sesame seeds. 

Lift the end of the mat, and gently roll it away from you over the ingredients, pressing gently. Roll it forward to make a complete roll.  Squeeze tightly to seal.  Repeat with remaining ingredients.

With a sharp knife, slice rolls into 6 or 8 pieces.  Serve with pickled ginger, wasabi, and soy sauce.

 


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