Tuesday, January 30, 2007

California Roll

I have not make sushi for a long time. We went to Jin Tai Fung for Xiao Long Bao on Sunday so I took the chance to go (super-market) shopping for sushi making ingredients. It's sushi for dinner yesterday!

  • Rice mixed with Japanese sushi vinegar
  • Japanese Cucumber, cut in strips - length wise
  • Tobiko
  • Avocado, sliced
  • Nori
  • Prepared Radish, cut in strips - length wise
  • Japanese mayonnaise
  • Crab stick, cut in strips – length wise

How to do it:
  1. Scoop cooked rice into a bowl.
  2. Wait for the rice to cool before adding the vinegar.
  3. Fold in the vinegar. Do not smash the grain.
  4. Use a damp cloth to cover when not in use.
  5. Wrap your bamboo mat with clipwrap.
  6. Lay rice over the mat.
  7. Place a piece of nori on top of the rice.
  8. Place on the nori, cucumber, radish, crabstick, avocado and mayonnaise.
  9. Now start to roll. Squeeze slightly as you roll.
  10. When the roll is formed, spread some tobiko on the side on the mat.
  11. Now gently roll to let the tobiko ‘stick’ to it.
  12. Cut the roll into equally pieces.
  13. Serve.