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做得真美，順便分享一下加州卷的由來吧，加州卷也是最愛之一，我的「上級」和女兒都做得相當好， 只是我只負責吃，其他都不管咯
During the 1970s, a smart unknown California chef, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names such as Spider Roll, Philadelphia Roll, and Rainbow roll. Most people in Japan have never heard of the California Roll, though, and I would advise not trying to order one there.
Making sushi at home is easy to do. Ingredients and equipment can be found at Japanese and Asian foods stores as well as at most large food or grocery stores. I did a large amount of reading on how to make sushi rolls before attempting my first ones. Sushi making does requires a small amount of initial practice. Don't be afraid to try!
You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are extremely versatile and you can make endless varieties. Think of a sushi roll as a sandwich and it's sure to get your imagination rolling as to what to fill it with. Be creative!
California Rolls - American- Sushi Rolls
Equipment Needed:
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (Nori)
Wood spoon or wood or plastic rice paddle for spreading rice Plastic wrap
Ingredients:
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese medium grain rice*
4 cups water
5 sheets or sushi nori (seaweed in big squares)**
1 large cucumber
2 to 3 avocados
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks***
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger
* 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.
** 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.
*** Imitation crab sticks are the easiest to use. They can by found in Japanese food stores.
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool.
Making sushi rice:
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Start preparing the rice approximately 2 hours before you want to make the sushi rolls.
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Wash rice, stirring with your hand, until water runs clear.
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Place rice in a saucepan with water; soak 30 minutes.
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Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water.
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NOTE: To improve the texture of the rice, after rinsing, let the rice drain 30 minutes in the refrigerator before cooking.
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If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
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When rice is done cooking and resting, transfer to a large bowl; loosen rice grains gently with a rubber spatula or wooden spoon by cutting and folding (do not stir, as this will crush the rice). NOTE: Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist. Do not refrigerate the cooked rice.
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Sprinkle the vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.
Sushi Dining Etiquette
At most sushi bars, the waitress will offer a hot towel to wash your hands so you can pick up sushi with clean fingers. At home use hot washcloths.
With your Sushi order, you will be served some pickled ginger, a small mound of wasabi, and soy sauce. Eat a slice of pickled ginger after each variety of sushi to cleanse your palate. It is not proper to mix the wasabi with the soy sauce.
Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America.
Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it.
Do not dip the rice portion of the sushi pieces into the Soy sauce as it becomes too moist and can cause sushi to fall apart. Simply dip the topping or the seaweed (Nori) in the soy sauce before eating.
Sushi Combination Ideas .
Boston Rolls
Scallion
Crab
Salmon
Egg Salad Rolls
Hard-Cooked Eggs & Mayo
Green Onion Strips
Holiday Rolls
Cranberry Salsa
Turkey Strips
Cream Cheese Strips
New York Rolls
Sliced Apple
Sliced Avocado
Smoked Salmon
Pesto Rolls
Pesto
Turkey or Chicken Strips
Cream Cheese Strips
Philadelphia Rolls
Smoked Salmon (thin sliced)
Cucumber, cut into strips
Cream Cheese, cut in long, thin strips
Smoked Salmon Rolls
Smoked Salmon
Cream Cheese Strips
Cucumber Strips
Summer Melon Rolls
Prosciutto
Melon Strips
Shrimp Rolls
Shrimp
Cream Cheese Strips
Texas Rolls
Sliced cooked beef
Cucumber, cut into strips
Spinach Leaves
Tuna Salad Rolls
Tuna Salad
Lettuce Leaves
Veggie Rolls
Pesto
Cucumber Strips
Tomato Strips
Mushroom Strips
Mushrooms Strips
Egg, scrambled
Scallions or Roasted Sweet Peppers
NOTE: When using raw seafood in your sushi rolls, if you are unable to obtain SASHIMI grade seafood from your fish market, avoid eating any seafood raw. It is always a good idea to rinse the raw seafood gently in a mixture of salt and cold fresh water before beginning preparation. A salt and water rinse should always be done with Salmon and all varieties of Shellfish. |
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狗仔卡
！回家就擼起袖子「實踐」了起來，嘿嘿！居然還成功了，發給大家「分享」一下
。老公說以後再也不上外面去吃SUSHI了！
提升卡
置頂卡
沉默卡
喧囂卡
變色卡
搶沙發
樓主
