Best 4 Uncle Bills Sushi Rice And California Rolls Recipes

CALIFORNIA ROLLS

Steps:

• If the crab is in sticks, cut in half. If in chunks, roughly chop. Transfer to a small bowl and fold in the mayonnaise, if using, until well combined; set aside.
• Combine the rice vinegar with 1 cup water in a small bowl. This will keep the rice from sticking to your hands.
• Place a bamboo sushi mat with the slats running crosswise directly in front of you on a clean work surface. Lay 1 piece of the nori, shiny-side down, with a short side closest to you.
• Lightly moisten your fingers with the vinegared water, and scoop up about 3/4 cup (a loose mound the size of a tennis ball) of the sushi rice with your hand and spread in a thin, even layer onto the nori, leaving a 1/2-inch strip uncovered at the edge closest to you. Flip over so the rice side is on the mat to make inside-out rolls.
• Smear a dab of the wasabi crosswise across the center of the nori. Top with some of the crab, cucumber and avocado, without overstuffing the roll. Add a squirt of Sriracha, if using.
• Lift up the uncovered strip of the nori and roll into a log over the rice and fillings with your fingertips as you roll. Wrap the roll in the mat, lining up one end of the roll against the edge of the mat. Firmly tug on the rounded mat over the roll as you pull on the edge of the mat to tighten the roll. Flip the roll over to line up the other end against the edge of the mat and repeat the tugging. Sprinkle sesame seeds over the rice.
• Moisten the edge of a sharp knife, slice the roll in half crosswise. Line up the two halves. Wipe the knife with a damp towel and cut the 2 rolls crosswise into half again. Repeat with the remaining ingredients. Serve the rolls with wasabi and soy sauce
• Place the rice in a fine-mesh sieve and rinse under cold running water, massaging the rice, until the water runs clear. Drain well.
• Transfer the rice to a rice cooker, add the water and cook according to the manufacturer's directions. (Alternatively, combine the rice and water in a 2-quart heavy saucepan with a tight-fitting lid. Cover, and bring to a boil over high heat, then reduce the heat to low and cook for 20 minutes. Remove from the heat and let rest until all the liquid is absorbed and the rice is shiny and tender, 20 minutes.)
• Combine the vinegar, sugar, salt and kombu in a small saucepan. Cook over low heat, stirring constantly, until the sugar and salt dissolve. Remove from the heat and let cool.
• Meanwhile, transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let the rice rest again for about 15 minutes undisturbed.
• Slowly drizzle most of the kombu vinegar all over the rice and gently fold together, without smashing any grains of rice. You can press any large lumps apart and fold the rice back into the vinegar. Taste the rice and, if desired, add more of the kombu vinegar. Continue to press the rice apart until no lumps remain and the grains are uniform and shiny. You can keep the sushi rice covered in a large Dutch oven lined with plastic wrap until ready to use. Makes about 6 cups.

SUSHI RICE AND CALIFORNIA ROLLS RECIPE

Steps:

• Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
• Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
• Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
• Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
• Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
• Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
• Fold the pieces of nori in half to split them.
• Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
• Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
• Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
• Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
• Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

CALIFORNIA ROLLS (JAPANESE)

Steps:

• Peel an avocado and cut it into strips or mash it.
• Put imitation crab in a bowl and mix with salt and mayonnaise.
• Cover a bamboo mat with plastic wrap.
• Put a sheet of dried seaweed on top of the mat.
• Spread sushi rice on top of the seaweed and press firmly.
• Sprinkle sesame seeds over the sushi rice.
• Turn the sushi layer over so that the seaweed is on top.
• Place avocado and crab lengthwise on the seaweed.
• Roll the bamboo mat forward,
• pressing the ingredients inside the cylinder-shaped sushi.
• Press firmly the bamboo mat with hands, then remove the rolled sushi.
• Cut the sushi roll into bite-size pieces.

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS

Steps:

• Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
• Smoked salmon strips.
• Pickled ginger.
• Cucumber, peeled and cut into 1/8 inch thick slices.
• Avocado, peeled and cut into 1/4 inch thick strips.
• Steamed asparagus.
• Sweet red pepper strips.
• Carrot, peeled and cut into thin strips.
• Green onions.
• Cooked fresh shrimp.
• PREPARING SUSHI RICE.
• Rinse the rice at least 2 times in cold water, then drain well.
• In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
• If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
• When rice is cooked, remove to a large bowl and let rice cool slightly.
• In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
• Use a small electric fan to fan the rice while adding the seasoning mixture.
• Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
• Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
• Preparing Sushi California Rolls.
• Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
• Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
• Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
• Sprinkle some soy sauce over the rice if desired.
• Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
• As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
• Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
• Dampen the top edge with water to seal the edge of the Sushi roll.
• Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
• Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
• Refrigerate any unused sushi rolls.
• Note: To thinly slice the carrots and cucumbers, use a potato peeler.