Quick California Rolls

Sushi Rice

Alton Brown from Good Eats ( this is a quicker version )



Traditional Style ( this takes several hours)

Sushi Rice Ingredients:
2 cups short grain rice
4 1/2 tablespoons rice vinegar
2 teaspoons salt
2 cups water
4 teaspoons sugar

Making the Sushi Rice
Mix the vinegar, salt and sugar. Stir well and set aside and allow solids to dissolve completely
Add the dry rice to a medium-sized bowl. Add water to cover. Gently massage the rice between the fingers to wash starch off the surface of the rice grains. Carefully pour off water or use colander to strain the rice. Repeat as needed until rinse water returns clear.
Cover the rice with water and set aside until rice turns milky white, about 20 minutes. Drain rice well.
If using an electric rice cooker, follow the manufacturer’s instructions for washing, draining and cooking the rice
Place rice in a medium-sized heavy-bottomed pot with a close fitting lid. Add 2 cups of water and heat over medium heat until boiling using a rice paddle to stir and scrape down rice grains. When boiling, cover pot and reduce heat to medium low and simmer until liquid water just disappears, about 5 to 8 minutes. Turn heat to very low and continue heating to steam the rce until completely cooked, about 10 to 15 minutes. Remove from heat and allow the still covered pot to cool for 10 minutes.
After the rice has cooled for awhile but still warm, we need to season the rice with sushi-su, the vinegar, sugar and salt mixture. To season the rice, carefully turn out the rice into a large flat glass or other non-reactive container (no metal containers). Discard any overcooked rice grains on the pot bottom. Use the rice paddle to spread the rice grains. Slowly add the sushi-su while mixing the rice in a folding motion. Use a fan or even a folded newspaper to fan and cool the rice to near room temperature. Cover to keep from drying, and set aside but do not refrigerate. Rice made in the morning is just about right to make sushi in the afternoon.


from:http://www.twentymile.com/Cookbook/sushiroll01.htm

Vegetable roll

Fillings (pick 3 to 4):

1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1(4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce
Special equipment: Bamboo sushi mat


To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi for ward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.

Serve with bowl of soy sauce for dipping.

from foodnetwork
http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-sushi-rolls-for-all-ages-recipe/index.html

Class

This month we will be exploring starter sushi or american sushi. We will be creating a few hand rolls, talking about sushi rice and more.

Wed, Sept 29th @ 7:00