![]() ![]() Series: Kelsey & Spike Cook Episode: Sushi (Ep. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections. Seal the roll with a drop of water on the far edge of the nori, press the seam closed and transfer the roll to a cutting board. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Arrange 3 avocado slices and 3 cucumber slices, overlapping slightly in a horizontal line, over the wasabi paste and top them with one-sixth of the crab meat. Spread a small bit of the wasabi paste horizontally across the center of the rice. With dampened hands spread 1/2 cup prepared sushi rice onto mat, leaving a 1-inch border along the top edge. Place a piece of the nori on the bamboo mat with a long side facing you. The concept originated in Southeast Asia around 2,000 years ago due to the need to keep seafood fresh without refrigeration. However, the sushi we know today is much different than its original form. Lay a dry bamboo mat on a work surface so that the slats run horizontally and cover with plastic wrap. Sushi refers to the vinegar-seasoned rice used when making rolls. Cover with plastic wrap, set aside and prepare remaining sushi roll ingredients.įor the rolls: In a small bowl toss the avocado gently with the lemon juice. Gently mix with a wooden spoon until the rice mixture cools but is still slightly warm. When rice is done transfer to wooden bowl and add vinegar mixture. While rice is cooking combine rice wine vinegar and sugar and mix until sugar is dissolved. ![]() Cover and let cook until rice is tender and has absorbed all the water, about 20 minutes. ![]() In a medium pot combine the rice with 3 cups of water over medium-low heat. For the rice: Place rice in a bowl and rinse with cold water until water is clear. ![]()
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