Warmer weather is finally here! That means it’s time to start making an effort to create dinners and snacks that do not require the oven (and therefore heating up the entire house).
Kootenay Spice’s first of many such posts is a tasty California sushi roll made with cucumber, crab and avocado. There are dozens of variations on the California sushi roll. We choose this one because it is simple and relatively easy to make and much easier to eat and dip into sauces. Other variations include wrapping the seaweed on the inside of the roll and slicing the avocado into strips the size of the cucumber. We admit, we use artificial crab meat, which can be replaced with shrimp or scallops.
For this recipe you will need:
Sushi rolling mat
1 cup dry sushi rice, rinsed well
1 1/4 cup water
1 tbsp rice vinegar
1 tsp white sugar
2 tsp sesame seeds
4 nori seaweed sushi wraps
1 4” section of cucumber
1/2 cup of sliced crab meat
First things first, you need to make your sushi rice. Some people go ahead and use regular white rice, but the sushi rice has a bit of a sticky sweetness that makes the rolls that much better. Soak your cup of rice in water for at least 15 minutes, changing the water regularly. Put the rice into a medium saucepan and stir in the water. Bring the rice & water just to a boil. Stir once, cover and reduce heat to low (as low as your stove will go). Do not stir the rice or lift the lid while it is simmering. Simmer for about 15 minutes, until all of the water has been absorbed. Empty into a non-metallic bowl and using a non-metallic spoon, stir in the rice vinegar, sugar and sesame seeds. Set aside to cool while you prepare the cucumber and avocado.
Peel the cucumber and slice it in half. With a small spoon, scrape the seeds out of the inside of the cuke and slice it into small strips, a little smaller than 1/4”.
Peel the avocado and empty the meat into a bowl. Using a spoon or spatula, squish it into a paste and set aside.
Lay a seaweed wrap on the rolling mat and cover with 1/4” of rice, leaving about 1” at either end. Save yourself some frustration and grief by dipping your fingers in water and spread the rice with your hands instead of a spoon.
Spread a layer of the avocado mush over the bottom half of the rice. Add a few strips of cucumber and slices of crab close to the bottom end of the wrap.
Roll the sushi from the bottom up, keeping it as tight as possible, leaving the 1” of un-riced seaweed exposed. Dip your fingers in the water and run them along the seaweed. Finish the roll by pressing the watered edge against the rest of the roll. Place the roll seam side down on a plate and go on to the next one!
To serve the sushi, cut the rolls into 1” sections and serve with soy or teriyaki sauce, pickled ginger and wasabi paste. These rolls do not keep well, but can be eaten the next day if you seal them well and put them in the fridge.
And there you have it! Your very own homemade sushi rolls! We hope you enjoy them as much as we do!