Barrington Software Incorporated

 


CALIFORNIA ROLL (HAND-WRAPPED SUSHI)



2 Cup(s) Short grain rice

2 Ounce(s) Fresh ginger root

1 Tablespoon(s) Sugar

4 Tablespoon(s) Rice vinegar

1/4 Teaspoon(s) Salt

1 Tablespoon(s) Powdered Wasabi

(Japanese green Horseradish)

1 Each Lemon or lime

1 Each 3" piece of konbu-dried kelp

2 Cup(s) Water

2 Tablespoon(s) Sake or dry white wine

3 Tablespoon(s) Sugar

5 Tablespoon(s) Rice vinegar

1 1/2 Teaspoon(s) Salt

3 Each Eggs

2 Teaspoon(s) Sugar

1/2 Teaspoon(s) Mirin (Sweet rice wine)

1 Dash(es) Salt

1 1/2 Teaspoon(s) Vegetable oil

8 Medium Sized shrimp

1 Small Japanese cucumber or English

4 Ounce(s) Fresh raw tuna

4 Ounce(s) Fresh raw sea bream filet

4 Ounce(s) Smoked salmon

2 Ounce(s) Salmon roe

8 Each Sheets toasted nori

(dried laver or seaweed)

2 Tablespoon(s) Kikoman soy sauce


1. Rinse rice until water is almost clear; drain in colander 1 hour.


2.Meanwhile, peel ginger and cut into paper-thin slicesSoak in boiling

water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and

1/4 ts salt; add ginger and let stand 30 minutes. Blend wasabi with 1

ts water in a small bowl; turn upside down to enhance flavor. Cut

lemon or lime in wedges; set aside.


3. Wipe konbu with a damp cloth, being careful not to wipe off white

substance; cut crosswise into 4 pieces. Combine rice, 2 cups

water,konbu and sake in rice cooker pot; cook according to

manufacturer's directions. Remove kombu just before water boils. (If

rice cooker is not available, combine above four ingredients in a

large stainless or iron saucepan with tight fitting lid. Cover pan;

bring to boil over high heat. Just before water boils, remove konbu.

Reduce heat to low; simmer 15 minutes. Remove from heat; let stand 10

minutes.) Mix rice with large wooden spoon or spatula using folding

motion to seperate kernels. Insert dry towel under lid to absorb

moisture; let stand 10 minutes. Meanwhile, combine 3 tbsp. sugar, 5

tbsp. vinegar and 1-1/2 tsp salt. Turn rice out into large non-metal

bowl, separating kernels. Pour vinegar mixture evenly over rice;

gently but thoroughly fold in to combine. Cover bowl with damp towel

until ready to use.
 

 

 

 

 

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