California Wrap And Roll Recipes

Steps:

• Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
• Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
• 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

Steps:

• Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
• Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
• Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
• Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Steps:

• Wrap a sushi rolling mat completely in plastic wrap and set aside.
• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Combine crab meat with mayonnaise in a small bowl.
• Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On a rolling mat, place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
• Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

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.

Steps:

• Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
• Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

Steps:

• For the rice: Place rice in a bowl and rinse with cold water until water is clear. Drain rice in a mesh strainer. In a medium pot combine the rice with 3 cups of water over medium-low heat. Cover and let cook until rice is tender and has absorbed all the water, about 20 minutes. While rice is cooking combine rice wine vinegar and sugar and mix until sugar is dissolved. When rice is done transfer to wooden bowl and add vinegar mixture. Gently mix with a wooden spoon until the rice mixture cools but is still slightly warm. Cover with plastic wrap, set aside and prepare remaining sushi roll ingredients.
• For the rolls: In a small bowl toss the avocado gently with the lemon juice. Lay a dry bamboo mat on a work surface so that the slats run horizontally and cover with plastic wrap. Place a piece of the nori on the bamboo mat with a long side facing you. With dampened hands spread 1/2 cup prepared sushi rice onto mat, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. 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. 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. 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. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
• Series: Kelsey & Spike Cook Episode: Sushi (Ep. 1)

Steps:

• Boil 2 cups of water in a medium saucepan. Add the rice and salt and return to a boil, stirring once or twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes. Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling.
• Combine the vinegar, scallions, horseradish, 1 1/2 teaspoons of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate small bowl.
• To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border. Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once assembly-line style. Slice in half on the bias if serving for lunch. For appetizers, cut into 1- to 2-inch pieces and serve with the spirals facing up.

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.