Sushi instructor Philip Yi provides a recipe for a California Roll.
California Roll
Ingredients:
rice
seasoned vinegar
1/2 sheet seaweed
sesame seeds
hot dogs (sliced lengthwise)
cucumber strips
avocado strips
Preparation:
Combine rice and seasoned vinegar at a 10-to-1 ratio, while the rice is still steaming hot. Allow the mixture to cool for 10 minutes on one side, then flip it and cool for five more minutes.
Place the seaweed sheet shiny-side down on a cutting board. (The rice adheres to the rough side better than shiny.) Evenly spread a tennis-ball-size amount of rice to cover the seaweed. Sprinkle the rice with sesame seeds.
Flip rice and seaweed so that the rice is facing down. Line the center of seaweed with strips of hot dog, cucumber and avocado strips. Roll the seaweed lengthwise to cover the ingredients, leaving the rice on the outside. Cover with plastic wrap and shape with a bamboo roller. Cut into six pieces. Serve with soy or wasabi sauce.
Preparation for the Rice:
Combine two cups of uncooked, short-grained, Japanese-style rice with two cups water. Vigorously move the rice around in the water to wash it.
Pour mixture into a colander and rinse rice until water runs clear. Let dry for 30 minutes before cooking. Cook with a 1-to-1 ratio between rice and water.
Guests Phillip Yi
Director / Sushi Instructor, California Sushi Academy
1611 Pacific Ave.
Venice, CA 90291
Phone: 310-581-0213
Fax: 310-306-2605
E-mail:
e-mail@sushi-academy.com
Website:
www.sushi-academy.com
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