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Friday, September 23, 2011
i just love sushi ..california roll homemade ♥,
this is a recipe for homemade california rolls..because I love sushi! :)
1 avocado, in 1/8-inch lengthwise slices
3 tbsps fresh lemon juice
Six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tbsp wasabi powder, combined with 1 tbsp cold water (let sit ten minutes before serving)
3/4 lb Alaskan king crab leg meat, cooked
1 tbsp toasted sesame seeds
Immediately after preparing the avocado, gently toss it with the lemon juice in a small bowl to keep it from browning in the air. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with one of the rough (or shorter) edges facing you. With cold water dampened fingers, evenly spread 1/2 a cup vinegared rice onto it, leaving a 1-inch border along the top, other rough edge.
Spread a small bit of the wasabi paste horizontally across the rice and about 1-inch from the rough edge of the nori closest to you. Be sure to use the wasabi paste sparingly as it is very hot. Then arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. (See first image for example.)
Grasp the rough edge of the nori and mat closest to you and gently begin working the nori and the mat up and over, beginning to roll it onto itself. Roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn (again, being careful not to burst a hole in the nori). Seal the roll by using a finger dipped in cool water to moisten the far free edge of the nori and pressing the seam closed. Transfer the roll to a cutting board. Make 5 more rolls in the same manner.
With a serrated knife dipped in hot water, trim the ends of the rolls and cut each roll crosswise into six 1-inch sections. When cutting, rather than pressing down into the roll we suggest using actual back-and-forth cutting motions to keep the shape of the roll intact. (See second image for example.)
Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
Arrange the rolls cut side up decoratively on a platter, sprinkle with toasted sesame seeds and serve them with the sauce. enjoy!