You are here: Recipes It > Recipes > Asian

California Roll Hand Wrapped Sushi

Ingredients
 

2 cup short grain rice
2 oz fresh ginger root
1 tbsp sugar
4 tbsp rice vinegar
1/4 tsp salt
1 tbsp powdered wasabi
1 (japanese green horseradish)
1 each lemon or lime
1 each 3 piece of konbu-dried kelp
2 cup water
2 tbsp sake or dry white wine
3 tbsp sugar
5 tbsp rice vinegar
1 1/2 tsp salt
3 each eggs
2 tsp sugar
1/2 tsp mirin (sweet rice wine)
1 dash salt
1 1/2 tsp vegetable oil
8 medium sized shrimp
1 small japanese cucumber or english
4 oz fresh raw tuna
4 oz fresh raw sea bream filet
4 oz smoked salmon
2 oz salmon roe
8 each sheets toasted nori
1 (dried laver or seaweed)
2 tbsp kikoman soy sauce




 
 Advertisements
Preparation
 
1. Rinse rice until water is almost clear; drain in colander 1 hour.

2.Meanwhile, peel ginger and cut into paper-thin slicesSoak in boiling
water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and
1/4 ts salt; add ginger and let stand 30 minutes. Blend wasabi with 1
ts water in a small bowl; turn upside down to enhance flavor. Cut
lemon or lime in wedges; set aside.

3. Wipe konbu with a damp cloth, being careful not to wipe off white
substance; cut crosswise into 4 pieces. Combine rice, 2 cups
water,konbu and sake in rice cooker pot; cook according to
manufacturer s directions. Remove kombu just before water boils. (If
rice cooker is not available, combine above four ingredients in a
large stainless or iron saucepan with tight fitting lid. Cover pan;
bring to boil over high heat. Just before water boils, remove konbu.
Reduce heat to low; simmer 15 minutes. Remove from heat; let stand 10
minutes.) Mix rice with large wooden spoon or spatula using folding
motion to seperate kernels. Insert dry towel under lid to absorb
moisture; let stand 10 minutes. Meanwhile, combine 3 tbsp. sugar, 5
tbsp. vinegar and 1-1/2 tsp salt. Turn rice out into large non-metal
bowl, separating kernels. Pour vinegar mixture evenly over rice;
gently but thoroughly fold in to combine. Cover bowl with damp towel
until ready to use.

4. Mix eggs lightly with 2 tsp. sugar, mirin and dash of salt. Heat
oil in skillet; pour in egg mixture to evenly cover the bottom of
pan. Cool until set. Turn out onto cutting surface; cool; Cut into
strips 3 inches long and 1/2 inch wide.

5. Peel and devein shrimp, leaving tail on. Thread toothpick or
skewer from head to tail of each shrimp to prevent curling. Cook 1 to
2 minutes in small amount of boiling water mixed with a dash of salt
and sake. Drain. When almost cool remove skewers.

6. Cut cucumber, tuna, sea bream, and salmon into strips simular to
egg strips.

7. Cut toasted nori into quarters. (To toast nori, hold rougher side
2 or 3 inches from medium heat over range element until crispy,
glossy and lighter in color.)

8. Arrange seafood, eggs, cucumber, ginger, wasabi and lemon wedges on
large
platter, Turn rice out into serving bowl with 1 or
2 small wooden spoons
or spatulas. Place Nori in basket. Serve with soy sauce and
explain
below.

Put about 1 tbsp. of sushi rice on sheet of nori, add ingredients and
condiments of choice and wrap in nori. Hold wrapped sushi in hand and
dip into soy sauce and eat.

Recipe by Kikoman Soy Sauce Typos by Val-anne

 

 
Servings: 32

 
 Advertisements

 

Also see ...

California Shrimp Scallop Stir Fry
Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginni (Upload by user)

Canton Chicken Chinese Sausages
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages (Upload by user)

Cantonese Egg Foo Yung
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil an (Upload by user)

 Advertisements
Cantonese Fish Filling Dim Sum See Won Ton
Servings: 24 1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of oil and cabbage and scallions. Stir fry three minutes. 4. Push veggies to side of wok. In center well add mushrooms and (Upload by user)

Capelli D angelo With Thai Chicken
In skillet, heat oil; saute chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook stirring constantly, over low heat until blende (Upload by user)

Caribou Meatloaf Chinese Style
Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro. Combine all ingredients and shape by hand into a loaf. Place in a bread pan and cook in a preheated oven for 50 60 min til browned and juices bubbling.  b (Upload by user)

Caribou Steak Garlic Stir Fry
Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute choppe (Upload by user)

Carrot Miso Pate
Steam carrots, ginger & green onions until the the carrots are tender, about 10 minutes. Transfer to a food processor & blend until smooth along with the remaining ingredients. Spoon into a dish & serve. "Vegetarian Gourmet, Special Low Fat Issue" 1995 (Upload by user)

Cashew Chicken Pxsm22a
1 lb Chicken ; breasts cubed 1 ts Salt 1 ts Cornstarch 3 Green peppers cut into : 1" : Sauce 2 TB Soy sauce 1 TB Soybean paste 1 TB Sugar 2 TB Rice wine vinegar 1/2 ts Salt Mix the above ingredients well and set aside. Cook chicken (Upload by user)

Cashew Chicken Broccoli
Lightly brown nuts in vegetable oil in large non stick skillet over medium heat, about 3 minutes. Remove with slotted spoon. Saute onion and garlic in skillet for 2 minutes. Add chicken; saute until golden, about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer, covere (Upload by user)
TAG: minutes, skillet, broccoli, chicken, ,

Cashew Chicken 1
* Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo sho (Upload by user)
TAG: chicken, ,

 TAPIOCA  JELLO
TAPIOCA JELLO
POPPYSEED  CAKE
POPPYSEED CAKE
Chili Pasta
Chili Pasta
macaroni shell salad
macaroni shell salad
Cashew Chicken 2
Mix the salt and flour. Cut chicken into small pieces; dredge in well in flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and eggs. Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. Remove chicken from the e (Upload by user)
TAG: chicken, mixture, flour, cashew, ,

Cashew Chicken B1
Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir fry 2 minutes over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2 3 minutes. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch wi (Upload by user)
TAG: chicken, cashew, ,

Cashew Chicken Chop Suey
Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5 8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend co (Upload by user)
TAG: chicken, microwave, ,

Cashew Chicken
Mix the cornstarch with chicken broth and set aside. Cut skinned and boned chicken into matchstick size pieces. Combine the ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside. Place wok i (Upload by user)
TAG: chicken, aside, ,

Casual Kimchi Korean Mak Kimchi
1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2 inch lengths. Cut all the inside leaves into 2 inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across (Upload by user)
TAG: kimchi, lengths, slice, grain, cabbage, korean, casual, across, ,

         
TAG: water, combine, minutes, large, remove, sushi, strips, sauce, konbu, cover, stand, ginger, drain, sugar, vinegar, wrapped, small, ,
Permalink--> In : Recipes  -  Asian