Recipe

California Roll Salad Recipe

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Ingredients

1/2 ts Mirin
4 oz Fresh raw tuna
2 oz Fresh ginger root
2 c Short grain rice
5 tb Rice vinegar
4 oz Fresh raw sea bream filet
1 ea Lemon or lime
4 oz Smoked salmon
2 oz Salmon roe
1 tb Powdered Wasabi
1 ds Salt
1 1/2 ts Vegetable oil
4 tb Rice vinegar
1 ea 3" piece of konbu-dried kelp
1/4 ts Salt
8 ea Sheets toasted nori
1 sm Japanese cucumber or English
2 c Water
1 tb Sugar
1 1/2 ts Salt
2 ts Sugar
2 tb Kikoman soy sauce
3 tb Sugar
3 ea Eggs
8 md Sized shrimp
2 tb Sake or dry white wine

Directions

Step #1 1.
Step #2 Rinse rice until water is almost clear; drain in colander 1 hr.
Step #3 2.
Step #4 Meanwhile, peel ginger & cut into paper-thin slicesSoak in boiling water for few seconds, drain.
Step #5 mix 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger & let this stand 30 mins.
Step #6 mix wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor.
Step #7 Cut lemon or lime in wedges; set aside.
Step #8 3.
Step #9 Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pieces.
Step #10 mix rice, 2 c water,konbu & sake in rice cooker pot; cook according to manufacturer's directions.
Step #11 Remove kombu just before water boils.
Step #12 (If rice cooker is not available, mix above four ingredients in a large stainless or iron saucepan with tight fitting lid.
Step #13 Cover pan; bring to boil over high heat.
Step #14 Just before water boils, remove konbu.
Step #15 Reduce heat to low; simmer 15 mins.
Step #16 remove this from heat; let this stand 10 mins.
Step #17 ) Mix rice with large wooden spoon or spatula using folding motion to seperate kernels.
Step #18 Insert dry towel under lid to absorb moisture; let this stand 10 mins.
Step #19 Meanwhile, mix 3 tbsp.
Step #20 sugar, 5 tbsp.
Step #21 vinegar & 1-1/2 tsp salt.
Step #22 Turn rice out into large non-metal bowl, separating kernels.
Step #23 Pour vinegar mixture evenly over rice; carefully but thoroughly fold in to mix.
Step #24 Cover bowl with damp towel until ready to use.
Step #25 4.
Step #26 Mix eggs lightly with 2 tsp.
Step #27 sugar, mirin & dash of salt.
Step #28 Heat oil in skillet; pour in egg mixture to evenly cover the bottom of pan.
Step #29 Cool until set.
Step #30 Turn out onto cutting surface; cool; Cut into strips 3 inches long & 1/2 inch wide.
Step #31 5.
Step #32 Peel & devein shrimp, leaving tail on.
Step #33 Thread toothpick or skewer from head to tail of each shrimp to prevent curling.
Step #34 Cook 1 to 2 mins in small amount of boiling water mixed with a dash of salt & sake.
Step #35 Drain.
Step #36 When almost cool remove skewers.
Step #37 6.
Step #38 Cut cucumber, tuna, sea bream, & salmon into strips simular to egg strips.
Step #39 7.
Step #40 Cut toasted nori into quarters.
Step #41 (To toast nori, hold rougher side 2 or 3 inches from medium heat over range element until crispy, glossy & lighter in color.
Step #42 ) 8.
Step #43 Arrange seafood, cucumber, wasabi & lemon wedges on large platter, ginger, eggs, Turn rice out into serving bowl with 1 or 2 small wooden spoons or spatulas.
Step #44 Place Nori in basket.
Step #45 serve this with soy sauce and explain below.
Step #46 Put about 1 tbsp.
Step #47 of sushi rice on sheet of nori, add ingredients and condiments of choice & wrap in nori.
Step #48 Hold wrapped sushi in hand and dip into soy sauce & eat.
Step #49 --.
Enjoy the CALIFORNIA ROLL SALAD recipe

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California Roll Salad Recipe

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