Recipe: "Classic California Roll", Hand roll, "Master Recipe for Sushi Rice", and "Sushi Vinegar Dressing" from "The Sushi Experience" by Hiroko Shimbo.
Rating: Tastes nice, but they are difficult to make. I really liked this since I like California rolls; California rolls aren't William's favorite (because he likes the taste of nori and California rolls hide the nori inside) so he liked this less than the other sushi I have made.
Status: Made once
These were difficult for me to roll. It was hard to get the rolls to be tight. Hiroko Shimbo has you leave the top 1/2 inch of nori uncoated with rice, and then you flip the nori over to make an inside-out roll; her directions seem to indicate that you should use this uncoated edge to close the edge, but I found that it was easier to close the roll if I began rolling from edge which has no rice on either side.
William thought that the avocado dominated the taste of the crab, so I probably should put more crab in these and use small pieces of avocado. I didn't add the Sriacha mayonnaise sauce to the rolls, but I probably should have since William astutely commented that mayonnaise probably brings out the flavor of the crab more, since it has vinegar. I always do like California salad rolls (ones with mayonnaise) better than California rolls (ones without mayonnaise), so perhaps this is why.
After we ate the sushi pieces, I made two California handrolls with some leftover ingredients.
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