×
Home Companies Industry Politics Money Opinion LoungeMultimedia Science Education Sports TechnologyConsumerSpecialsMint on Sunday
×

Cooking with Lounge | Sushi on the roll

Cooking with Lounge | Sushi on the roll
Comment E-mail Print Share
First Published: Mon, Aug 24 2009. 12 30 AM IST
Updated: Mon, Aug 24 2009. 02 22 PM IST
CALIFORNIA ROLL
INGREDIENTS
200g cooked Japanese rice, warm
1/2 cup of cooked crab sticks
1/2 cup of vinegar
1/2 cup of sugar
1 tsp salt
2 tbsp Flying Fish Roe (Tobiko), you can also replace this with sesame seeds
1/2 chopped avocado
1 Nori sheet (seaweed)
1 tsp Wasabi paste (you can get a pre-mixed paste tube from Spencers)
1/2 tsp Japanese mayo (available at all Japanese food stores)
8g cucumber juliennes
METHOD
To cook the Japanese rice, first soak it in water for 1 hour and then cook it in a pressure cooker or rice cooker. Let it cool till it reaches room temperature.
Mix vinegar, sugar and salt in a saucepan and bring to a boil. Cook until the sugar completely dissolves and remove from heat. Stir 2 tbsp of the sugar/vinegar syrup into the warm cooked rice. Mix it in way that the rice grains don’t break.
Place half a Nori sheet on a bamboo mat, which is a must for rolling sushi. Spread the vinegared rice evenly on the Nori sheet. Spread some Tobiko, or sesame seeds, on top of the rice.
Gently hold the Nori sheet with rice and turn it upside down so that the Nori sheet faces up. Place crabmeat in the centre in a straight line, along the longer side of Nori sheet. Place avocado slices and cucumber juliennes along with the crabmeat. Spread some Wasabi paste and Japanese mayo.
Roll the mat firmly. Press the sides gently to make the roll stick.
Take out the bamboo mat, and cut the roll into eight pieces starting from the centre.
Serve with Wasabi, soy sauce and Gari (sweetened ginger slices) in a flat serving bowl.
Comment E-mail Print Share
First Published: Mon, Aug 24 2009. 12 30 AM IST