SUSHI:CALIFORNIA ROLLS.

Nathaly PiñaC.I: 17.840.510

Sushi. History.

Sushi was born somewhere around china and was very different from what it is now. There was no raw fish and not even seaweed. The prototype sushi was actually a pressed block of rice with some kind of flavorful ingredients inside, usually something like the Korean Kim chi. The pressed rice sushi contained different meats, fish and vegetables and was slightly dried in the sun so the outside had a crunchy texture and the inside was soft and tasty. At this point from about 300 b.c, sushi was utilitarian way to preserver food and make it portable. The trend caught on as rice cultivation spread over the sea and northward from southeast Asia, and different cultures made unique additions to the basic recipe; Such as the Japanese culture which perfection it in 3rd century during the dynasty making sushi disappear from Chinese gastronomy. The sushi that we eat today was actually developed in Japan not China that’s why sushi is considered to be Japanese cuisine.!

 

California rolls in one the most popular rolls in the world. Since typical sushi rolls are rolled in dried many people who aren’t used to eat dried seaweed tend to have hard time to bite sushi rolls. This is one reason that California rolls are made inside-out, so it’s easy to bite.

Equipment Needed: 1. Bamboo sushi-roll mat2.Clean cutting board3.Sushi knife or very sharp knife4.A pack of roasted-seaweed (Nori)5.Wood spoon or wood or plastic rice paddle for spreading rice Plastic wrap

Ingredients: -3 cups un cooked Japanese medium grain

rice* -4 cups water -5 sheets or sushi nori (seaweed in big squares)** -1 large cucumber -2 to 3 avocados -Cooked snow crab meat or imitation crab sticks***-Wasabi (Japanese horseradish) -Soy Sauce -Pickled Ginger

Suggestion 1. Only use Japanese rice in sushi making. It is a

medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together.

 2. Sheets of thin seaweed which is pressed and dried. As a general rule of thumb – good Nori is very dark green, almost black in color.

3. Imitation crab sticks are the easiest to use. They can by found in Japanese food stores

Making sushi rice: 1.Start preparing the rice approximately 2 hours

before you want to make the sushi rolls. 2.Wash rice, stirring with your hand, until water

runs clear. 3.Place rice in a saucepan with water; soak 30

minutes. 4.Drain rice in colander and transfer to a heavy

pot or rice cooker; add 4 cups water.

Preparing sushi ingredients: · Wash, peel, and seed cucumber. Slice in

half lengthwise, then cut into long, slender strips.

· Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring.

 · If you are using imitation crab sticks, remove the peel.

· Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.

Making the sushi: 1. Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally for you.

2. place a sheet of plastic wrap on top of the

bamboo

3..Place of the nori on top of the plastic wrap.

Spread a thin layer 3/4 Of 1 cup, of rice over, 3/ 4

of the nori leaving approximately one inch of uncovered nori at each end.

 

4.Arrange strips of avocado and cucumber along to the center of the rice; top with crab meats.

Making inside out rolls: After spreading the rice of the nori, sprinkle

with poppy or roasted sesame seeds. Cover with a sheet of plastic wrap or top. Lifting with the bamboo plastic wrap turn over the nori/rice sheet onto the bamboo rolling mat.

Rolling the Sushi:1. Placing your fingers on the ingredients, carefully

bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi.

. 2. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll.

3. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefully not to squeeze too hard, as you may crush the ingredients or squeezed them out).

 

Cutting sushi rolls: Turn the cut California rolls on end and

arrange on a serving platter. Serve with wasabi, soy souse, and ginger Always serve sushi rolls at rooms temperature.