Sushi | |||||||||||
Ingredients:
Rinse rice with cool water until water runs clear. Add water. Cover and bring to boil over high heat. Reduce heat to low; cook without stirring until all water is absorbed (about 15 min.) Can also use rice made in rice cooker. Stir rice vinegar into rice and let cool. Can cool on cookie sheets- spread out and let cool to room temperature. Do not refrigerate. Filling: Vegetables (can be anything you enjoy.) Avocado Slice and avocado and remove seed. Remove avocado from skin and slice into ˝ inch pieces. (Put avocado slices in water with lemon or “Fruit fresh” quickly to prevent browning. Remove and pat dry. Carrots Cut 2 carrots into 3 to 4 inch-long julienne strips. Into small pan, pour 1/3 c. rice vinegar. Bring to boil over medium high heat. Add carrots; cook just until tender-crisp t bite (about 30 seconds). Drain and cool. Cucumber Peel cucumber and slice into 3 to 4 inch long julienne strips. Egg Pancake 2-3 eggs Crack eggs into bowl, discard shells. Beat eggs well. Add 1-2 drops rice vinegar to taste. Add small amount of oil to frying pan; spread over bottom of pan. When oil is ready pour eggs into pan and cool on low heat until bubbles appear on top of eggs, turn entire "pancake" over and cook through. Remove from pan; slice into long strips about ˝ inch wide. Let cool. Crab Salad Purchase crab salad from deli section of your local market. Make sure to shred large pieces of crab prior to using in shushi. Nori (Seaweed) Nori sheets – Best if roasted prior to use. To roast nori; draw sheet of nori back and forth over flame to toast it. Nori can be roasedt several hours ahead of time. Maki Sushi (Rolled Sushi) 5 Sheets roasted Nori Sushi Rice Fillings (vegetables, eggs, crab salad, tuna etc.) Assembly **Will need sushi mat roller – If you don't have one you can use waxed paper** Place 1 sheet of nori on bamboo placemat(sushi roller) with slats running parallel to you. Place about 1 C. rice on nori. With moistened fingers, pat rice all the way to the side and bottom edges of nori, and to within 2 inches of top edge. Arrange fillings in rows across middle of rice. Holding filling in place with your fingers, lift up mat with thumbs. Roll near edge of nori over to meet far edge of rice; press. (Can brush water along top edge of nori to help it stick prior to rolling.) Pressmat around roll briefly; press in any loose ingredients at ends. Remove mat; cut roll into eight 1-inch slices. Repeat with remaining nori, rice, and fillings. Slice down firmly through roll at 1 inch intervals to make bite size pieces. (DO NOT CUT WITH SAWING MOTION) Can store whole rolls of sushi in refrigerator for use later. Wrap in wax paper and saran wrap to keep moist. | |||||||||||