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Title: California Rolls Categories: Appetizers Yield: 8 Servings 1 1/2 c Short grained white rice 1 3/4 c Cold water 1/4 c Sugar 1 1/2 ts Salt 1 tb Mirin or dry sherry ----------------------------------FILLING---------------------------------- 2 ts Wasabi powder 1 tb Water 1 md Avocado; cut into 1" slices 4 Whole sheets nori; toasted -seaweed 6 oz Cooked crabmeat 1/4 Cucumber; cut into 1/4" -strips Soy sauce and wasabi for -dipping 1. Rinse the rice. In a saucepan with a tight fitting lid, add the rice and cold water. Let stand 15 minutes then bring to a boil, cover and reduce heat. Cook for about 10 minutes until the water is absorbed. 2. Redice the heat to low and simmer for another 5 minutes. Remove from heat and let the rice stand, for 5 minutes. Transfer the rice to a large platter. 3. Mix together the vinegar, sugar, salt and mirin, and pour over rice while mixing with a fork. Cool to room temperature. 4. In a small bowl, combine wasabi and water. 5. Lay one sheet of seaweed on work surface and with dampened hands, spread 1 cup of rice over the seaweed leaving a 1 inch strip along the top. 6. Using 1/4 of the wasabi mixture paint a stripe on the rice, 1 inch above the bottom edge. Arrange 1/4 of the crab over the stripe. Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the cucumber next to the avocado. 7. Beginning at bottom edge, carefully roll the seaweed and it;s contents jelly roll style. Moisten the top edge to seal. 8. Continue in the same manner for the remaining three sheets of seaweed. 9. Using a sharp knife slice into 1 inch pieces. 10. Serve with wasabi and soy sauce for dipping. Recipe by: The Sable and Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu |