Friday, April 22, 2011
Homemade Sushi--California Rolls
One of the guests invited to Wyatt's party is our friend who is allergic to dairy and eggs. So sushi is a great thing to serve for allergic or lactose-intolerant guests (especially since the other menu items--cake and ice cream--were definitely out!).
We use Alton Brown's recipe for sushi rice.We've used it a couple of times and think it turns out well.
* 2 cups sushi or short grain rice
* 2 cups water, plus extra for rinsing rice
* 2 tablespoons rice vinegar
* 2 tablespoons sugar
* 1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Yield: 4 cups
We always reference the video of Alton demonstrating the assembly of the California rolls to remember the rolling technique. Jeremy says the trick to working with the rice is to keep your hands damp so it doesn't stick to you. We don't have a sushi mat--we just use our Silpat and it works great.