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
Directions
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 rolls
California Roll (Hand-Wrapped Sushi) Recipe brought to you by Recipe Ideas
Categories: Japanese; Smoked Salmon
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the Roman chefs made use of many aromatic flavors, including a few you will know for example basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on cooking, some of which are kept safe in private cookery archives. During the next few hundred years, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books were in high demand, as a result of more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this California Roll (Hand Wrapped Sushi) recipe.
