* Exported from MasterCook *
CALIFORNIA ROLLS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- DAWM LINENDOLL (CKXW40B)
4 c Sushi rice
1 Japanese cucumber -OR-
Western-type cucumber
- peeled and seeded
1 lg Avocado -- peeled, sliced into
1/4 inch strips
Crab meat (imitation if you
- prefer)
2 Standard sheets Nori seaweed
Tezu: (hand-vinegar) =
1 t Rice vinegar
3 tb Water
1 tb Wasabi horseradish -- prepared
Clean and cut cucumber into julienne strips about 4
inch long. Cut toasted nori sheets in half cross-
wise. Place 1/2 sheet of nori, shiny-side down, on
bamboo mat (maki-su). Moisten hands with
"hand-vinegar" and spread about 1 cup of sushi rice
over the 3/4 of the sheet closet to you in a layer
about 1/8 - 1/4 inch thick. With your index finger,
smear a thin line of wasabi horseradish across the
center of the rice. (From left to right). Lay julienne
strips of cucumber along the wasabi. Lay crab across
the cucumber, making sure the distribution is even so
that the roll will not be lumpy. Roll the ingredients
in the bamboo mat by bringing the closest nori edge up
and over to meet nori just beyond far edge of rice,
then press roll firmly inside mat. Remove roll to
cutting surface. Cut each roll in half, then each half
into fourths. Use a very sharp wet knife! Make sure to
cut straight down through the roll. Serve with soy
sauce as dipping sauce. If you are unable to find a
bamboo mat, you can produce almost the same thing by
hand rolling, into a cone shape. If you choose to hand
roll, do not cut into bit size pieces. The hand rolled
is called (Temaki-Zushi). Formatted for MM by Mary
Wilson, BWVB02B in San Diego.
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