For New Years Eve with the family, I made some California Rolls, which were enjoyed by adults and children alike at our little gathering. Phil finished off the leftovers tonight and promptly asked when I'm making it again. Honestly, it's going to be awhile. To make it worthwhile, you need to make a lot and while it's not difficult to make, it takes a lot of time.
Usually if you look up directions for how to make sushi it will tell you you need some sort of mat and a few other ingredients. Don't worry about those, you don't really need them, just pick up the groceries and use your hands for the rest.
Nori (I buy the roasted seaweed flavor)
sushi rice (2-4 c. per pack of nori)
For the Spicy Tuna Rolls:
1 lb. sushi grade tuna
a cucumber or shredded carrots for crunch
a few Tbsp. Mayonnaise
Sriracha sauce, to taste
For the California Rolls:
10 Fake crab sticks
To get many of the ingredients, you probably need to go to an Asian grocery store. I went to the big one on Main St. in Fargo. I have to admit, it was a little intimidating, I'm not used to being in the minority. The store was busy and I was the only Minnesota native in the building. I enjoyed browsing the unfamiliar ingredients and stocking up on some new items to try. I hear there is a good Asian grocery in Grand Forks as well.
|California Rolls ingredients. Nori (seaweed wrappers), sushi rice, avocado, cucumber, fake crab sticks, rice vinegar, wasabi and soy sauce (not pictured).|
|For the Spicy Tuna Rolls, you will need the above Nori, rice and rice vinegar, plus raw sushi grade tuna, mayo (not Miracle Whip) and Sriracha sauce (not pictured).|
To start with, you need to cook the rice. A rice cooker would come in handy, but I don't have one, so I used the stove. For 10 nori wrappers, you need 2 c. of raw rice to put the rice on one side of the wrapper and 4 c. of raw rice to put the rice on both sides of the wrapper. To cook the rice on the stove, for each cup of rice, you need 2 c. water. Bring to a boil, then simmer until water is evaporated. Immediately spread rice on cookie sheet to cool. When cool, sprinkle with a few Tablespoons of rice vinegar and mix well.
|Rice on cookie sheet. Cool then sprinkle with rice vinegar.|
While the rice is still warm, but not hot, start making your rolls. Lay a nori sheet shiny side down on the counter (make sure the counter is clean!). Using a wooden spoon or a plastic spatula, spread rice on one or both sides of the nori. I have never tried to do both sides, so that part could be tricky. You would do both sides to get a true inside out roll like in the restaurants. Leave a little strip of green at one end, as shown below on the bottom left.
Spread/place the ingredients just below the bare strip. The one below (top right) has only tuna, but you would do the same with other ingredients. For the California Rolls, lay down 1 1/2 crab sticks, a few strips of cucumber and avocado.
|The 10 across is what one package of nori would make.|
|This plate has the spicy tuna and the California rolls. The California rolls have cucumber, avocado and shredded carrots.|
On a side note, you could put pretty much anything in a roll, so go with the flow. Think chicken with some veggies sounds good? Do it. How about just some veggies? Do it. Make sure you cook everything you are unsure of though, I don't want you to get sick because you read it on my blog!