Sushi ('Cado Madness)
- Number of Servings: 40
Ingredients
THE RICE:White Rice, short grain, 1.5 cup Rice Vinegar, 3 tbsp Salt .75 tsp Granulated Sugar 5 tsp FILLING: (Really is simply a guide...use what ingredients sound good!)Smoked Salmon 3.6 oz Imitation Crab Meat .75 cup Hellman's Just 2 Good Mayonnaise Dressing 4 tbsp Baby Carrots, raw, 28 grams Avocados, California (Haas), 119 grams Bean sprouts .125 cup Sushi Nori
TO MAKE RICE: Combine your rice with 1 2/3 Cup water. Bring to a boil, and then lower heat to gently simmer. Cover with lid for 12 minutes. After 12 minutes has passed, remove lid and remove from heat and place an aborbant cloth on saucepan. Cover pan with lid again, and let sit for 15 minutes.
During this time prepare your vinegar mixture. In small saucepan heat up the vinegar, salt and sugar until completely dissolved. Set aside.
Get a large bowl (preferrably wooden) and add a dash (about a half a teaspoon) of vinegar into it. Add your rice, and SLOWLY add your vinegar mixture while stirring with a WOODEN spoon. (some metals react badly to vinegar) Cover with an absorbant cloth to contain moisture. DO NOT REFRIDGERATE. Putting your rolls in the fridge isnt QUITE as bad, but sticky rice degrades with time and does not hold very well.
Im not too good at helping with rolling but here goes...
You will need a rolling mat for this (about 4 bucks at the most at your local asian grocery)
It helps to have a bowl of cold water nearby to dip your hands in. (The rice wont stick so bad that way) Place a sheet of nori shiny side down and grab a handful of rice. Dont clench. You want to cover the sheet of nori with sticky rice WITHOUT smushing the rice onto it. You can easily cover the sheet w/o using a whole lotta rice....this recipe should be good for AT LEAST 5 rolls.
(Practice makes perfect!)
once the rice is on the sheet, add your ingredients in a thin strip slightly off center of the middle. Dont be too generous or you will squeeze out your fillings! staring at the bottom, roll your sushi. I have found that a roll, pull back method works well for getting them nice and tight. Again, practice makes perfect, and you may find your OWN method and recipes that work for you!
Number of Servings: 40
Recipe submitted by SparkPeople user BLAZING_WIND.
During this time prepare your vinegar mixture. In small saucepan heat up the vinegar, salt and sugar until completely dissolved. Set aside.
Get a large bowl (preferrably wooden) and add a dash (about a half a teaspoon) of vinegar into it. Add your rice, and SLOWLY add your vinegar mixture while stirring with a WOODEN spoon. (some metals react badly to vinegar) Cover with an absorbant cloth to contain moisture. DO NOT REFRIDGERATE. Putting your rolls in the fridge isnt QUITE as bad, but sticky rice degrades with time and does not hold very well.
Im not too good at helping with rolling but here goes...
You will need a rolling mat for this (about 4 bucks at the most at your local asian grocery)
It helps to have a bowl of cold water nearby to dip your hands in. (The rice wont stick so bad that way) Place a sheet of nori shiny side down and grab a handful of rice. Dont clench. You want to cover the sheet of nori with sticky rice WITHOUT smushing the rice onto it. You can easily cover the sheet w/o using a whole lotta rice....this recipe should be good for AT LEAST 5 rolls.
(Practice makes perfect!)
once the rice is on the sheet, add your ingredients in a thin strip slightly off center of the middle. Dont be too generous or you will squeeze out your fillings! staring at the bottom, roll your sushi. I have found that a roll, pull back method works well for getting them nice and tight. Again, practice makes perfect, and you may find your OWN method and recipes that work for you!
Number of Servings: 40
Recipe submitted by SparkPeople user BLAZING_WIND.
Nutritional Info Amount Per Serving
- Calories: 29.2
- Total Fat: 0.8 g
- Cholesterol: 0.9 mg
- Sodium: 160.6 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
Member Reviews