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Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
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Smoked salmon strips.
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Pickled ginger.
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Cucumber, peeled and cut into 1/8 inch thick slices.
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Avocado, peeled and cut into 1/4 inch thick strips.
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Steamed asparagus.
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Sweet red pepper strips.
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Carrot, peeled and cut into thin strips.
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Green onions.
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Cooked fresh shrimp.
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PREPARING SUSHI RICE.
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Rinse the rice at least 2 times in cold water, then drain well.
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In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
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If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
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When rice is cooked, remove to a large bowl and let rice cool slightly.
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In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
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Use a small electric fan to fan the rice while adding the seasoning mixture.
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Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
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Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
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Preparing Sushi California Rolls.
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Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
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Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
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Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
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Sprinkle some soy sauce over the rice if desired.
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Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
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As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
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Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
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Dampen the top edge with water to seal the edge of the Sushi roll.
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Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
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Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
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Refrigerate any unused sushi rolls.
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Note: To thinly slice the carrots and cucumbers, use a potato peeler.
