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Sushi Rolls
Created by Brenda, Sunday, 23 January 2011
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Description

I almost always make this with either tuna salad or some variation of a california roll. This is SOOOO yummy. I can get all of these ingredients at the Sioux Center Walmart by the way! :) Here is a vegetarian version. Looks really yummy. http://pimptotheutmost.com/blog/post/2010/01/30/norimaki-sushi-step-by-step.aspx I found this video (after typing the instructions)…some overlap between video and my instructions. (Good video instructions!) http://www.youtube.com/watch?v=yGG01tj9wi4 Needed: Japanese rice and rice cooker or heavy cooking pot.

Ingredients
At a glance
Main Ingredient
SeaFood
Difficulty
Moderate
Course/Dish
Main Course
  • SUSHI RICE INGREDIENTS:
  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • you don’t need to add sugar and salt if you are using pre-seasoned vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html
  • CALIFORNIA ROLL INGREDIENTS:
  • Juice of 1/2 lemon
  • 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
  • 4 sheets nori
  • 1/2 batch sushi rice, recipe follows
  • 1/3 cup sesame seeds, toasted
  • 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
  • 4 crabsticks, torn into pieces
  • Pickled ginger, for serving
  • Wasabi, for serving
  • Soy sauce, for serving
Methods/steps
  1. See also Alton Brown instructions at www.foodtv.com
  2. You need to “rinse” the rice. To rinse, you add cold water (an inch or two above rice) and move rice around in the water. Drain off the water. (If you drain/pour the water slowly, the rice sinks to the bottom and the water is at the top so you can just slowly pour it off.)
  3. You need to do this 3 or 4 times or until the water is almost clear. (It won’t be perfectly clear.)
  4. Then drain the water completely. The ratio of rice to water is 1- 1.25. Close lid.
  5. Do not open the lid at any point during the cooking process. After the rice cooker beeps that's done, do not open the lid for ten minutes, let the rice set for 10 minutes.
  6. After the ten minute rest time, you can open the rice cooker, and give the rice a little stir. By stir, what I actually mean is “paddle.” You just want to kind of give the rice a couple of swipes with the rice paddle. Basically just “scoop and turn” (kind of “fold) the rice a couple of times. You don’t want to “smoosh” the rice kernels.
  7. You’ll want to do the next step fairly soon.
  8. I usually do the sushi rice part for this amount of rice in two batches because it goes a little faster. The following is for 4 cups of rice, (the cup that comes with the rice cooker...probably not american size cup)
  9. Take half of the rice out of the cooker. Put it in a large NON METALLIC bowl. Take the seasoned rice vinegar and your paddle, and slowly pour about from 3 tbps to ¼ cup of the vinegar over the rice. (I pour the vinegar directly onto the paddle to diffuse the liquid a little.)
  10. Stir – paddle and turn – (fold) the rice (the rice will be / should be very hot while you do this. That’s important.) You are incorporating the vinegar into the rice. It won’t smell good, but all sushi rice has this vinegar-y aspect. I think ¼ cup should be fine for half a batch of rice…The goal is to have each grain of rice coated with the vinegar this is why you are stirring etc while it’s hot…so it incorporates. Again try not to smoosh the rice, but to paddle. Scrape against the side/bottom and turn. Repeat repeat repeat. You can also take breaks to fan the rice and/or have someone fanning it while you stir. It will take less stirring if someone fans.
  11. You can add more vinegar if you want…I think ¼ is more than the recipe on the vinegar bottle calls for but I always use at least that much. You can start with a few tablespoons, and add a few more at a time.
  12. (See also - alternate instructions below - which I found online. Might help you understand more clearly.)
  13. You can do the same to the other half of rice, or do it all at once, or just make half. It’s up to you.
  14. Then, to roll the sushi, I’m sure there are lots of youtube videos out there on rolling sushi.
  15. You will put the bamboo mat down. (so that the lines are horizontal )
  16. Place the seaweed shiny side down on the mat. Put rice on 2/3 of the seaweed.
  17. I use my hands here…have a bowl of water…dip your fingers in the water and with your fingers spread the rice so it covers most of the seaweed, except that 1/3 that is farthest from you…
  18. Take your toppings and put them in a line in the middle of the rice.
  19. Take a little water and dab it on the edge of the roll (where there is no rice) – on the seaweed so it will seal well/easily.
  20. ROLL.
  21. Seal.
  22. Eat and enjoy.
Additional Tips

Instructions I found online:

1. empty the hot rice into a wide shallow pan - (avoid plastic - use wooden or glass) Don't let the rice cool.

2. Add the dressing by pouring it over a spatula or rice paddle to help disperse the vinegar evenly over the rice.

3. Briefly run the spatula through the rice from top to bottom and left to right in slicing motions, in order to separate the grains and spread the rice.

4. Gather the rice to one side and using horizontal, cutting motions, toss the rice across to the other side in order to give each grain an opportunity to be coated by the dressing.

5. Gather again and repeat making sure not to mash or just stir. Toss the rice!

6. Continue to gently toss the rice until it starts to feel just right. Stop tossing and spread out the rice in an even thin layer.

7. Using a fan, cool the rice to body temperature.

8. Make sure that you turn the rice over so that the bottom heat can be fanned to ensure the vinegar solution is well absorbed.

9. To keep rice from drying out, place it in a smaller container and cover with a damp cloth.

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