California Roll

Bahan-bahan

2 cups Premium Short Grain Rice

2 Tbsp. Kikkoman Sushi rice vinegar

2 cups + 1/4 cups water

8 oz. imitation crab meat

1"x2" (inches) Kombu (dried seaweed for brot"Umami" enchancement)

1/4 Lime (optional)

Sriracha (optional)

4TBS mayonnaise (Kewpie, any Light mayo or sour cream)

1/4 teaspoon salt

1 tablespoon vinegar

1/2 cucumber

a sheets of nori (dried seaweed sheets)

half avocado

2 tablespoons sesame seeds Non-stick spray

Petunjuk

Making Sushi Rice:

Remember: Pre-measure, Pre-Rinse, Pre-soak

Pre-Measure 1+1/2 cups Japanese Premium Short grain Rice or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc) into the rice cooker pot

Pre-Rinse the rice at least 4 times (I cup of rice = 2 rinses)

Pre-soak rice in fresh water for minimum 20 minutes in cold to room temperature water. (Do not soak in warm/hot water. When you steam it it will make the rice mushy)

Drain the rice in a colander.

Place the rice in a rice cooker and add cold water just covering over the rice (about ¼ inch of water sitting on top of the rice)

. Throw the 1”x2”(inches) piece of kombu into the rice cooker. (The Kombu will add the Umami flavor into the rice)

Close the rice cooker lid and press ‘COOK”

The rice should be done in the next 15 to 20 minutes.

While the rice is cooking we prepare the center ingredients for the California rolls:

You can peel the imitation crab meat into strips. Set aside on plate.

Cut lengthwise into 1/2 inch wide strips. Using a spoon, scrape out the seeds from the cucumber. Cut into long thin sticks.

3. Peel, remove seeds and cut lengthwise into 1/2 inch wide strips:

1 and a half avocado

Prepare the rolling mat

Place a sushi rolling mat (makisu) on your working surface. Cover the mat with a sheet of plastic wrap. (It would benefit you to wrap the rolling mat in plastic because the rice grain and seaweed could easily be caught in between the straws and rip out the sushi roll)

Prepare the sushi rice

Spread the cooked hot rice into a large bowl. Immediately sprinkle the 2 TBS of Kikkoman rice vinegar over the rice and mix with a thin spatula. Cut the lumps of rice into small pieces so the vinegar will be evenly fold into rice. Mix quickly while the rice is very hot. Avoid unnecessary smashing or pressing motions.

(you want to add the vinegar while the rice is still warm so that the pores of the

Rice will absorb the vinegar well)

Watch out for the hot steam from the rice hitting your face,

It is easier to mix hot/warm rice vs cold rice.

Cover the rice with a plastic and set aside. This is to keep the rice moist.

Making a Sushi roll:

Place your ½ sheet of seaweed on the rolling mat.

Spray your fingers with non-stick spray.

The rice is warm. Spread the rice thinly and evenly over the seaweed. Sprinkle the Black Sesame seeds evenly over the rice area. Then pick up the sushi roll as a unit and flip over.

Then on one end of the nori, add a strip of crab, sliced cucumber and a few slices of avocado.

Start rolling from the side with the filling, lifting up the rolling mat and pushing the filling with your finger tips so that they will not fall out . When the starting edge of the roll touches the seaweed (nori), start pulling the plastic sheet and rolling mat away from the sushi roll, because you do not want to include the plastic wrap and rolling mat in your sushi roll . Keep rolling forward as you pull the plastic sheet and rolling mat away from the sushi roll . After rolling all the way, open the mat, place the roll in the middle of the mat and give the final squeeze to make the rice stick together. Open the mat and remove the plastic sheet.

Place the roll and roll on the board. Use the rolling mat to hold the sushi roll in place while you cut it. Sprayed the knife with non-stick spray to prevent the rice from sticking to the knife.

Place the cut up pieces nicely on a plate.