Sushi Hand Rolls

Wednesday April 18, 2012

Elemental Custard

The weather is playing tricks on me. Yesterday was so nice and warm in the morning. Like summer. Then there were the tornado like winds and rain that almost blew me off my bike. Biking in a tornado - bad idea.

Lets boycott the crazy weather. Stay in and make sushi - good idea. It really isn't as hard as you would think.

I watched the torrential winds from the safety of my kitchen while making sushi. This is a good idea. Don't go biking when there is a potential tornado.

I always mix red quinoa into my rice mixture because it looks pretty. You don't have to. I like things that look pretty... and are good for you.

I made a fairly standard take on a california roll before I got carried away and tried something a little different. Have fun with it. You could even make a PB+J sushi roll if your into that kinda thing.

NOTE: If you were thinking that my hands are looking rather manly in the photos below and I have somehow become married since my last post, let me assure you - these are not my hands. My father helped me out while I took photos because I can not roll and take photos at the same time. I'm not quite that talented

Recipe: Sushi Hand Rolls

Makes ~ 4 Hand Rolls

Ingredients:
1 cup sushi rice *
1 1/2 cups water
rice vinegar
1 tsp salt
1/2 tbsp sugar
nori sheets (toasted seaweed)
bamboo matt for rolling.

Filling: California Roll
julienne everything: aka slice thinly in long strips
- carrot
- cucumber
- chives
- avocado
- cooked white fish or shrimp

Filling: Miscellaneous Roll
- pear
- proscuitto
- feta cheese
- chives

Garnishes:
wasabi paste
soya/tamari sauce
pickled ginger

* or short grain brown rice and/or red quinoa

Method:

Combine rice and water, cook over low heat for 15 minutes. Let the rice set for short while to cool. Transfer to a wood or ceramic bowl. Prepare the dressing: 1/8 cup of rice vinegar, sugar and salt. Gently heat on the stove until salt and sugar dissolve. Slowly mix into rice.

Place nori shiny side down on the rolling mat. Being careful not to press hard, spread the rice onto the nori 1/8 to 1/4 inch thick over half of one end of the nori. Place the desired filling along the centre of the rice.

Using the mat gently roll rice over filling but leaving the bare end of nori exposed at the end. Wet the exposed nori with some water on your fingers (this will seal the roll), and finish rolling the contents in the mat (A tricky part to master).

Gently squeeze the roll to a nice round form and repeat with remaining rice and nori sheets. Slice rolls (about 1 inch) with a very sharp knife. Serve with wasabi, ginger and soya.

------------------------------------------------------------

Please add a comment!

blog comments powered by Disqus

Copyright Elemental Custard. Design: John Farr Design. area rugs on-line visit alexanian.com