Wednesday, July 24, 2013

How to Make Sushi: California Roll and Spicy California Roll

California Roll and Spicy California Roll

R E C I P E :

• Cutting Board
• Sushi Knife/Fillet Knife/ Any Sharp Knife
• Sushi Rolling Mat (Wrapped with Plastic Wraps/ Ziploc)
• Rice Spoon/Spatula
• (Optional) Disposable Food Preparation Gloves

Ingredients (Sushi):
• 5 cups (3 3/4 Regular Cup Size) - Sushi Rice
• 5 1/2 cups (4 1/8 Regular Cup Size) - Water for Rice
• 2 cups - Sushi Vinegar
(NOTE: I use a special type of vinegar that is sweeter than the typical rice vinegar you would get from the store. If you use a different one than the one I use from video, you will have to add a little sugar for sweetness to adjust to taste but add a little at a time. Someone pointed out that adding too much vinegar makes the rice soggy or mushy. It is much needed for big batches like mines because you don't want the rice to dry out after sitting for long periods of time. Vinegar kills bacteria so it is safe to eat.)
• 4-5 cups - Imitation Crab Meat, Flake Style
• 1 Jar - Mayonnaise
• 1 Bottle - Sriracha Sauce (Spicy Cali)
• Roasted Sesame Seeds
• Seaweed Wraps (half sized)
• 2-3 pieces - Whole Cucumbers
• 3-4 pieces - Whole Avocados
(NOTE: Make sure  to use one that is not too soft/squishy/hard.
You just need to be able to press it down by a little.
You can tell by touching the avocados on the top head.
See Video for Clear Demonstration.)
• OPTIONAL: Tempura Bread Crumbs

Eel Sauce:
• 1 cup - Mirin
• 1 cup - Soy Sauce/ Low Sodium Soy Sauce (I perfer the low sodium)
• 1/2 cup - Granulated (White) Sugar
• 2-3 Tablespoon - Corn Starch

Spicy Mayo:
• 1 1/2 cup - Mayonnaise
• 1/4 cup (however much you desire) - Sriracha Hot Chili Sauce

*Served with: Pink Ginger, Wasabi, and Soy Sauce. (Add roasted sesame seeds to soy sauce if you like.)

1) Pour in 5 cups of rice into a large bowl. Rinse in cold water until water runs clear. Pour in rice cooker. Add 5 1/2 cups of water. Press "Cook" button.
2) When "Cook" button switch to "Keep Warm", let rice keep warm for 15 minutes.
3) Unplug rice cooker. Let it sit in the rice cooker for another 15 minutes.
4) Pour the rice into a large mixing bowl or container.
5) Pour in 1-2 cups (however much you want) of Vinegar. Mix well. Rice is best mixed with Vinegar when it is still warm. This helps the rice soak up the vinegar better.
*TIP: You want the rice to look a little soggy because when you're making sushi all by yourself for hours, you don't want the rice to feel or look drying/hard. Rice is good to be out for 6 hours. To save left over rice, refrigerate.

1) Pour in 4-5 cups of imitation crab meat into a large mixing bowl.
2) Drain out any excess liquids from the crab meat.
3) Break the crab meat into smaller pieces. (If you want, you can cut the imitation crab meat with a knife to smaller pieces)
4) Add about 1-2 cups of mayonnaise until the meat sticks together.
5) If you want to make Spicy California Rolls, divide the finished crab meat mixture into a separate bowl. (Otherwise, ignore steps 5 and 6.)
6) Add Sriracha Hot Chili Sauce to the crab mixture accordingly to how spicy you want it to be (add little at a time and mix in between).

- Please Watch the Video Provided Below ▼

- Please Watch the Video Provided Below ▼
*TIP: The best time to prepare/cut Avocados is when you're about to make sushi. To avoid discoloration (avocado turning black), cut 1 whole piece of avocado at a time to make several sushi rolls. When you run out of avocados, cut another one. There is no need to prepared/ cut so many avocados.  If you followed this tip, lemon is not necessary.

Combine ingredients. Mix Well. Cook in low-medium heat until the sauce becomes thick like honey.

Combine ingredients. Mix Well. Add more Sriracha Hot Chili Sauce as desired.

1) Set up your area: Cutting board, Sushi Mat, Precut cucumbers, Precut avocados, crab mixture, knife, and plate for your sushi. Optional: container of water for dipping your knife in to help cut the sushi
2) You have 2 options: (a) If you're going to wear gloves to make sushi, have mayonnaise available. You want to put mayonnaise all over your hand to avoid rice sticking to your gloves. (b) If you're going to use a rice spoon/spatula, you can ignore (a) steps.
3) (a) If you're wearing gloves: grab a handful of the sushi rice and put it on the seaweed wrap. Make sure to cover the whole seaweed wrap. (b) If you're using the rice spoon/spatula, scoop the sushi rice and spread it on top of the sushi wrap.  Make sure to cover the whole seaweed wrap too.
4) Sprinkle roasted sesame seeds on top of sushi rice
5) Flip sushi over
6) Begin putting crab meat mixture (spicy or non-spicy) on the green side of the sushi wrap. Pinch the crab meat together to avoid gaps in-between. Crab meat mixture should be the size of a full-sized long crab meat.
7) Add the cucumber
8) Add avocados. Put avocados in between the crab meat and the cucumber. This helps prevent the avocados from moving around.
9) Start Rolling. (See Video for Demonstration)
10) Set Sushi Rolls aside to cut for later.
11) Repeat Steps 1-10
*Sushi will still good to eat but no more than 3 days as long as you refrigerate them at less than 40 degree Celsius. (Based on my experience).

- Please Watch the Video Provided Below ▼

▼▼▼▼▼ V I D E O ▼▼▼▼▼

If you have tried Sushi from Target and loved them, I promise you that you will like this recipe for making sushi. I have made sushi for Target before. I think they make one of the best sushi's. Hope you all give this recipe a try. If you do, please let me know what you think. If you have any questions or suggestions, don't hesitate to leave me a message or comment below.

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