Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 California Rolls Sushi Rice, cooked and cooled 1-2 thin long fresh carrots or other vegetables cut into long thin strips 8-10 fresh long green beans 2 tablespoons dashi or vegetable stock 3-4 fresh shiitake mushrooms (or 2-3 dried ones, soaked and drained) 1/2-cup fresh peas 1 small avocado 1 package (10 sheets) nori (seaweed) Soy sauce Rice wine vinegar Wasabi Set the cooked rice aside. Scrape carrots, slice thinly into long strips. Remove ends from beans and slice large ones in half lengthwise. Place carrots and beans in microwave safe dish or bowl, add dashi or broth. Cover. Microwave on high 2-3 minutes. Do not overcook. Slice mushrooms into strips and add to carrots and beans. Add peas. Cover. Microwave on high 1 minute. Remove vegetables from liquid to a plate and sprinkle with a tad bit of rice vinegar. Set aside to cool. Place a sheet of nori on a bamboo sushi rolling mat, lining up the shortest edge with the bottom of the mat. Spread enough rice mixture, about 1 cup of it, over the nori sheet, leaving a 2- inch edge at the top. Place the vegetable strips plus slices of avocado in rows in the middle of the rice, making 1 neat row of vegetables. Roll the mat, guiding the vegetables as needed. Squeeze mat to secure ingredients. Unroll. Wrap with waxed paper and set aside while you roll more. When ready to slice, place on cutting board and using a very sharp heavy slicing knife, cut into slices about 1 inch. Garnish with tidbits of ginger, onion, wasabi, and serve with soy sauce, rice vinegar, and any other desired dipping sauces. Quote Link to comment Share on other sites More sharing options...
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