California roll

[Guest guest]

Here is a recipe for the sushi rice that goes into California roll.

 

1 lb. short grain rice (about 2 cups)

2 Tbsp sweet saki (Mirin)

1/4 C rice vinegar

2 tsp salt

 

Wash rice several times in cold water and allow to drain well for 30 minutes

(I put mine outside in the strainer and any passing breeze helps this

process). Put into saucepan with cold water (about 3-4 cups). Bring to boil,

cover

and steam over very low heat for 15 minutes. Heat Mirin, vinegar, sugar and

salt until boiling, let cool.

Remove rice from heat and leave for 10 minutes. Turn rice into large shallow

dish and pour vinegar dressing over. Mix gently but thoroughly until rice

reaches room temperature (HA, yea right, I mix well and go do something else

while it cools).

 

Then you lay out a piece of noori, put rice over most of it (leave an edge

so you can seal it). Fill with carrots, avacado, celery, sprouts, peppers,

whatever strikes your fancy, all very thinly sliced. Roll it up (a bamboo mat

helps if you have one). Wrap individually in cling wrap and refrigerate several

hours. Serve with soy sauce, tamari, wasabi, pickled ginger, etc.

 

Another yummy thing with this rice is just tearing noori into pieces and

picking up some rice with it and eating. My kids love that.

 

 

 

[Guest guest]

Hello,

It has been a long time since I have posted! Miss you all! I have a

question, do you use the nori dry from the package, or do you have to soak it

some how?

 

akfral wrote:

Here is a recipe for the sushi rice that goes into California roll.

 

1 lb. short grain rice (about 2 cups)

2 Tbsp sweet saki (Mirin)

1/4 C rice vinegar

2 tsp salt

 

Wash rice several times in cold water and allow to drain well for 30 minutes

(I put mine outside in the strainer and any passing breeze helps this

process). Put into saucepan with cold water (about 3-4 cups). Bring to boil,

cover

and steam over very low heat for 15 minutes. Heat Mirin, vinegar, sugar and

salt until boiling, let cool.

Remove rice from heat and leave for 10 minutes. Turn rice into large shallow

dish and pour vinegar dressing over. Mix gently but thoroughly until rice

reaches room temperature (HA, yea right, I mix well and go do something else

while it cools).

 

Then you lay out a piece of noori, put rice over most of it (leave an edge

so you can seal it). Fill with carrots, avacado, celery, sprouts, peppers,

whatever strikes your fancy, all very thinly sliced. Roll it up (a bamboo mat

helps if you have one). Wrap individually in cling wrap and refrigerate several

hours. Serve with soy sauce, tamari, wasabi, pickled ginger, etc.

 

Another yummy thing with this rice is just tearing noori into pieces and

picking up some rice with it and eating. My kids love that.

 

 

 

[Guest guest]

In a message dated 3/20/2006 12:24:16 A.M. Eastern Standard Time,

deniserounds writes:

 

I have a question, do you use the nori dry from the package, or do you have

to soak it some how?

 

 

Dry from the package. The 'pros' make their rolls with the rice on the

outside, but I have never managed it. I put the noori on the outside.