This is one of the successful sushi I had! Funny I failed a couple of times doing sushi but I never gave up! First it was so messy! Second, the rice layer was so thick, third, they were too big for a bite. And at last, I succeeded without complain from hubby! I really love sushi specially with fresh salmon.. California rolls… etc. Now, its becoming more easy for me to do after a couple of failures. The labor is worth every bite!
Ingredients:
1 cups short grain rice
2 cups water
5 sticks crab meat
3 sheets nori
4 Tablespoons rice vinegar
3 Tablespoons sugar
1 teaspoon salt
2 teaspoons wasabi paste
2 teaspoons mayonnaise
1 small green cucumber, peeled, seeded, cut into thin strips
1 ripe mango, peeled, cut into thin strips
Sauce:
2 Tablespoons light soy sauce
2 Tablespoons dark soy sauce
½ Teaspoon lemon juice
1 Teaspoon sesame oil
Procedure:
Combine rice and water in a pan, bring to boil, reduce heat, simmer uncovered until water is absorbed. Cover pan, simmer 5 minutes. Combine vinegar, sugar and salt in a small bowl and set aside.
Cool down the rice until room temperature by fanning over. When slightly cooled, stir in combined vinegar, sugar and salt. Carefully fold in the mixture until well mixed and set aside.
Place the bamboo mat on a work surface, facing you with the strips horizontal. Place 1 nori sheet on the mat, shiny side down, with the edge of the nori 2 cm away from the edge of the mat closer to you. (a)
To make the rolls, spread about 1/3 cup of sushi rice onto the nori with your fingers, leaving a 2 cm space at the top of the nori sheet. (b)
Dab a thin line of wasabi paste down the middle of the rice and place 2 or 3 pieces of cucumber and mango. Place crab stick on top of them.
To roll, hold the edge of the mat nearest to you with one hand over the crab meat to hold it in place and roll the mat over the rice, away from you. Lift up the top of the mat and turn the roll over a little so that the empty nori strip seals the sushi roll. (c)
Unroll the bamboo mat and remove the sushi roll. Using a very sharp knife, cut the roll into 6 to 8 uniform pieces. (d)
To prepare the sauce mix all the ingredients.
Serve sushi with the sauce.
Ingredients:
1 cups short grain rice
2 cups water
5 sticks crab meat
3 sheets nori
4 Tablespoons rice vinegar
3 Tablespoons sugar
1 teaspoon salt
2 teaspoons wasabi paste
2 teaspoons mayonnaise
1 small green cucumber, peeled, seeded, cut into thin strips
1 ripe mango, peeled, cut into thin strips
Sauce:
2 Tablespoons light soy sauce
2 Tablespoons dark soy sauce
½ Teaspoon lemon juice
1 Teaspoon sesame oil
Procedure:
Combine rice and water in a pan, bring to boil, reduce heat, simmer uncovered until water is absorbed. Cover pan, simmer 5 minutes. Combine vinegar, sugar and salt in a small bowl and set aside.
Cool down the rice until room temperature by fanning over. When slightly cooled, stir in combined vinegar, sugar and salt. Carefully fold in the mixture until well mixed and set aside.
Place the bamboo mat on a work surface, facing you with the strips horizontal. Place 1 nori sheet on the mat, shiny side down, with the edge of the nori 2 cm away from the edge of the mat closer to you. (a)
To make the rolls, spread about 1/3 cup of sushi rice onto the nori with your fingers, leaving a 2 cm space at the top of the nori sheet. (b)
Dab a thin line of wasabi paste down the middle of the rice and place 2 or 3 pieces of cucumber and mango. Place crab stick on top of them.
To roll, hold the edge of the mat nearest to you with one hand over the crab meat to hold it in place and roll the mat over the rice, away from you. Lift up the top of the mat and turn the roll over a little so that the empty nori strip seals the sushi roll. (c)
Unroll the bamboo mat and remove the sushi roll. Using a very sharp knife, cut the roll into 6 to 8 uniform pieces. (d)
To prepare the sauce mix all the ingredients.
Serve sushi with the sauce.
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