by Mika Patch
Shopping List:
5 sheets of Sushi Nori (roasted seaweed)
2 1/4 cups of Japanese short grain Rice (sticky rice)
2 1/2 cups of filtered water
4 TBSP rice vinegar (regular white vinegar is okay, but rice vinegar is better)
3 TBSP sugar
1 tsp salt
2 tuna cans
1/3 cup mayonnaise
2-3 leaves of Romain hearts cut in half
1 English cucumber
1 Avocado (optional)
15 pieces of peeled cooked shrimp or imitation crab sticks (optional)
Bamboo Sushi Roll mat (I have seen it at Hiller's or any oriental stores)
Soy sauce
Wasabi paste (optional)
Gari (pickled sweet ginger) (optional)
How to make it:
1) Wash the rice in water a few times, drain, add water and cook according to the package directions.
2) Mix rice vinegar, sugar and salt, and microwave it until sugar dissolves. Pour over hot cooked rice and mix well. Wait for the rice to cool.
3) Squeeze all the water out from the tuna cans, and mix very well with mayonnaise. You can add more mayo if you wish.
4) Cut vegetables in long strips.
5) Place Sushi mat on the table, place Nori (seaweed), and thinly spread rice over Nori. Place a long strip of green leaf lettuce in on rice, put tuna-mayo mixture on top, avocado, cucumber, and shrimp (see picture). Roll it very carefully. Cut into 8 pcs. Garnish with pickled sweet ginger on the side. Dip in soy sauce and wasabi and enjoy! Makes 5 rolls (40 pcs).
Making Sushi rolls requires some practice. I recommend reading or watching some information on the Internet before you first make them. I found following Website on how to make California Rolls. Very helpful.
http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm
Shopping List:
5 sheets of Sushi Nori (roasted seaweed)
2 1/4 cups of Japanese short grain Rice (sticky rice)
2 1/2 cups of filtered water
4 TBSP rice vinegar (regular white vinegar is okay, but rice vinegar is better)
3 TBSP sugar
1 tsp salt
2 tuna cans
1/3 cup mayonnaise
2-3 leaves of Romain hearts cut in half
1 English cucumber
1 Avocado (optional)
15 pieces of peeled cooked shrimp or imitation crab sticks (optional)
Bamboo Sushi Roll mat (I have seen it at Hiller's or any oriental stores)
Soy sauce
Wasabi paste (optional)
Gari (pickled sweet ginger) (optional)
How to make it:
1) Wash the rice in water a few times, drain, add water and cook according to the package directions.
2) Mix rice vinegar, sugar and salt, and microwave it until sugar dissolves. Pour over hot cooked rice and mix well. Wait for the rice to cool.
3) Squeeze all the water out from the tuna cans, and mix very well with mayonnaise. You can add more mayo if you wish.
4) Cut vegetables in long strips.
5) Place Sushi mat on the table, place Nori (seaweed), and thinly spread rice over Nori. Place a long strip of green leaf lettuce in on rice, put tuna-mayo mixture on top, avocado, cucumber, and shrimp (see picture). Roll it very carefully. Cut into 8 pcs. Garnish with pickled sweet ginger on the side. Dip in soy sauce and wasabi and enjoy! Makes 5 rolls (40 pcs).
Making Sushi rolls requires some practice. I recommend reading or watching some information on the Internet before you first make them. I found following Website on how to make California Rolls. Very helpful.
http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm
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