Jay's California Roll Sushi

[Diane aka buzyw2]

Tezu:
1 c. water
2 tbsp. Rice vinegar
1 tsp. salt
Mix all ingredients together. Set aside.

Sushi Sticky Rice (enough to make 4 sushi rolls):
2 cups raw Rice (short or med grain ONLY)
2 c. + 2 tbsp. Water
4 tbsp. rice vinegar
2 tbsp. + 1 tsp. sugar
1 tsp. salt

   Wash the rice several times until the water is clear.  Move to a colander and drain for an hour.  Transfer the rice to a heavy pot or electric rice cooker and add the measured water. Make sure the lid is tight-fitting and bring to a boil.  Reduce the heat to low and simmer for 15 minutes with the cover on at all times.  Remove from the heat.  Remove the lid momentarily to stretch a clean tea towel over the pot and replace the cover.  Let it remain covered and without heat to finish steaming for another 15 minutes.

   Mix the rice vinegar, sugar and salt together in a small saucepan.  Heat the mixture until the sugar dissolves, stirring constantly.  Set aside the mixture to cool to room temperature. After the rice has steamed properly, take a wooden spatula or spoon and cut and fold the rice. Do not use beating or stirring motions as you want to avoid smashing the grains.

   Dampen a cloth using the pre-prepared tezu and rub the insides of a flat-bottomed wooden bowl or a cutting board.  The wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.  Put the hot rice into the bowl and quickly add the seasoned rice vinegar solution. Mix with the same cutting and folding motion. After mixing, fan the hot rice mixture to remove moisture and cool it. This will take 10 to 30 minutes. The rice will be slightly chewy with just a touch of stickiness and a sheen.

   Do not refrigerate the rice.  It should be used within an hour after preparation.  Keep the rice covered with a clean cloth and at room temperature until you are ready to make your rolls.

Roll Filling:
1 Haas Cucumber (English or Hothouse), skinned and julienned
½ lb. Shredded crab meat or imitation crab meat mixed with 1 tbsp. mayonnaise
1 med. Ripe Haas avocado, cut into ¼-inch strips
1 lg. Carrot, skinned and finely julienned
2 lg. sheets of Nori (Japanese seaweed wrappers), separated in half (4 sheets total)
Sesame seeds (optional)
Japanese Red Caviar (capelin roe, red flying fish roe, golden caviar)(optional)
Soy sauce for dipping
Wasabi (optional)
Sliced Ginger (optional)
Lg. Bowl of water
Plastic wrap
Makisu (rolling mat) or damp kitchen towel or damp cloth napkin

   Tear off a sheet of plastic wrap that is larger than the sheet of nori and place it on top of the makisu, towel or napkin.  Place the nori on the plastic wrap with the long side facing you.  Dip your hands into the water bowl, rub them together, and give a little clap to remove the excess water. Grab some rice and form into a ball just a bit larger than a baseball. Place the rice ball in the center of the nori and re-moisten your hands. Press and push the rice, spreading it with the thumbs and fingers to cover the nori all the way to the edges.  It is okay to have little hills and valleys.  Sprinkle sesame seeds on top if you desire.  Continue to moisten and clap hands as necessary. Flip the nori over so that the nori is now on the top if you want a “reverse roll”; if not, continue with the rice on top.

   Put 3 cucumber and 3 carrot strips in to piles along the centerline and short side of the nori.  Lay 3 avocado slices along the top of these pieces. Spread crabmeat over the top of the avocados.  Leave about ¼” room on the sides so the filling doesn't get squeezed out.

   Grab the side of the mat, and roll the side nearest you over the central ingredients until the "seam" is on the bottom. Helpful hint is to "hold and tuck" the ingredients with the fingers while using the thumbs to roll.

   Press lightly on the sides using both hands to firm up the roll.  Slide the mat to one side and then the other to tap the two ends of the roll to make it neat.  If there is too much space between the ingredients and the end of the roll, you can trim the ends with a knife to make them flat.

   Cut the roll into 4 or 8 pieces with a VERY sharp knife.  Wet the knife in the water bowl.  Remove the makisu, towel or napkin, and with the plastic wrap still on, cut the roll in half. Cut each of the halves in half and again and one more time so that you have 8 pieces. Place the mat over the roll again and press lightly to re-form the roll. Remove the mat and the plastic wrap and moisten your hands once more to move the rolls to a serving plate. 

   Serve with wasabi (Japanese horseradish), soy sauce, and sliced ginger.  Top with ½ tsp. red caviar if desired.  Makes 4 rolls (16 to 32 pieces).

[lemonelephant]

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