How to Make Californian Sushi.

Things you'll need:

Most can be found at an Asian market if your local grocery store doesn't carry them. If you go to an Asian market, tell them you are going to make sushi and they will help you get the right items. Japanese and Korean Asian markets are the best places to purchase these items (not Chinese).

Rice - Sushi Rice is best or you can use (Short or medium grain) - needs to be ready first.

Rice vinegar - (or white vinegar).

Sugar

Salt   -  (or sea salt, preferred).

Water

Roasted Seaweed - (laver or yakisushi nori - different names for roasted seaweed).

Sharp Knife

Plastic Wrap

Cutting Board

Plastic Gloves

Bamboo Mat -  (optional, for rolling sushi)

Rice Cooker  - (Japanese or Korean rice cookers are the best types)

Fillings /Condiments  (choose all or some)

The most popular ingredients for the california roll are avocado, imitation crab meat, and roe. Other ingredients can be added according to your preferences / tastes.

Avocado - Find a soft but firm avocado (leaves an indention when pressed) . It needs to be peeled, seeded and cut into strips (lemon may be rubbed on avocado to prevent browning)

Cucumber - peeled, seeded and cut into strips

Imitation - crab meat

Carrots - peeled and sliced or grated very thin

Egg(s) - cook scrambled egg(s) into a thin omelette and cut into strips (it is usually used in Korean style sushi called kimbap)

Tempura - (fried fish cake) - cut into strips (it is usually used in Korean style sushi called kimbap)

Pickled radish - (usually yellow or white) - if whole, cut into long strips (or can be purchased pre-cut) (it is usually used in Korean style sushi called kimbap)

Roe - (fish eggs) - usually orange

Wasabi - pre-prepared in a tube or powder form. If powder form, add water to make thick paste - tube form is easier to use and lasts longer.

Soy sauce - Japanese style mild soy sauce (add water to decrease saltiness)

Pickled ginger - usually thinly sliced and can be pink, red, or natural color

Toasted sesame - seeds (whole)  

The Process:

1. Cook rice in rice cooker or pot. It is really important to have the right ratio of rice to water. If there is too much water, it will mushy and too soft. If there is not enough water it will be too hard and dry. A general estimate is 1 cup rice to 1 1/2 cup water, but it depends on the heat source that's being used. The way to have the best rice is to use (buy) a rice cooker and follow the directions. It usually has perfect rice every time. If a rice cooker is not available, try cooking in a pot with the above measurements (1 cup of rice per 1 1/2 cups of water). Cook rice (covered) on high until it boils rapidly, then turn down heat to middle or low until cooked. DO NOT open the lid too often or the rice will dry out. If you smell a slight scorched smell, test the rice to make sure it's soft enough. It is a good idea to rinse the rice until the water runs clear and then soak for about two hours.

2. While rice is cooking prepare the sushi vinegar - Mix 1 teaspoon (per cup of rice cooked) vinegar, 1/2 teaspoon salt, 1 to 2 teaspoons sugar, 1 to 2 teaspoons water.

3. When rice is cooked, mix with the sushi vinegar mixture (see above) and IMPORTANT cool the rice quickly. (Don't use a metal bowl, the vinegar reacts with it.) Use a hand fan (or other fan) to cool it while stirring rice. After rice is cool, taste it to make sure it's seasoned well. The rice, if prepared correctly, will have a glossy sheen and will be chewy. It's it's too salty, add a little more sugar. If too sweet, add a little more salt. The vinegar smell will disappear as the rice cools. Cover rice and prepare other ingredients.

4. Peel avocado, seed and slice it into 1/3 inch strips. Place in a bowl or other container and, with plastic gloves on, slightly mash the avocado with your fingers. This prevents the avocado from falling out of the sushi roll.

5. Peel cucumber and cut in half. Remove the seeds by running your finger down the middle (discard seeds) and cut into long thin slices.

6. Remove imitation crab meat from package and plastic overwrap. If you think the crab meat is too thick (big), cut it in half (longways).

7. Remove seaweed (nori) and cut the long side in half, so you have two pieces from the one sheet.

8. If the roe is frozen, it needs to be thawed. Thirty minutes at room temperature should be sufficient.

9. Wet the cutting board slightly (helps prevent the rice from sticking) and put cooled, seasoned rice on a sheet of seaweed. Wear plastic gloves to prevent your hands from sticking to the rice. Put approximately a tennis ball or baseball sized ball of rice on the nori. Spread rice evenly, without handling it too much. Sushi experts usually use six movements to cover the seaweed with rice. Press the rice firmly to the seaweed then lightly sprinkle with toasted sesame seeds.

10. Flip seaweed over so that the rice is on the cutting board. The black side

is where the ingredients are placed, the rice is the outer part of the roll.

11. Place a few strips of avocado in the center of the seaweed (long sideof seaweed horizontally in front of you), then a few strips of imitation crab meat

and use a spoon to apply roe.

12. Fold the side of seaweed closest to you over the avocado, crab meat and

roe then firmly fold the other side of the seaweed (farthest from you) back

over the roll. Shape the roll gently with your hands (into a roll or square). The

rice will help the sides stick together.

13. Slice the roll into 6 or 7 uniform pieces, using a wet cloth or bowl of water

to clean the knife. (So the rice doesn't stick to knife)

14. Transfer rolls to a plate with some wasabi, soy sauce and ginger. Wasabi

can be mixed in the soy sauce - but be careful - wasabi is VERY hot!

15. Enjoy the wonders of Japanese cuisine - the California roll!  

Once you become accustomed to making these, use your imagination to create

 one-of-a-kind delicacies! Sushi is food art, so let your creative juices flow!

Picture one below:  

                                                         How the Make Kappa-Maki

Picture Two above:

Sushi maki, simply translated means "Sushi roll". The following recipe will show

you how to make a kappa-maki (cucumber roll).

This item is standard fare in sushi restaurants, so its more than likely you've

set your teeth into a few of these tasty and refreshing morsels.

Kappa-maki can be a somewhat tricky to make given their small size.

In Japanese they are also called hoso-makior thin rolls.

What you need:

1 x Medium sized English or Japanese cucumber

2 1/2 teaspoons of toasted sesame seeds

2 x Sheets of toasted nori (seeweed)

1 x 1/2 teaspoons of wasabi paste

2 x  cups of cooked and seasoned sushi rice

The Process:

1. Cut each sheet of nori in half

2. Cut the cucumber into quarters. Tip: Measure the cucumber by placing it next to the sheet of nori and cut it accordingly.

If you're using an English cucumber, scoop out the seeds with a teaspoon.

3. Place half a sheet of the nori, shiny side down, on a bamboo rolling mat.

4. Dampen you hands with water to prevent the rice from sticking to them.

5. Spread a thin layer of sushi rice evenly over the nori. Don't over do it or

your roll will split!

6. Leave about 1/2 an inch at the top of the nori bare.

7. Using the tip of a finger make a shallow tunnel across the sushi rice.

8. Place a small amount of wasabi in the tunnel of rice.

9. Sprinkle on some sesame seeds and add a piece of cucumber.

Rolling Your Sushi

1. Smear a very small amount of water across the exposed, top part of the

nori.

2. Lift the end of the bamboo mat that is closest to you and at the same time place your fingers on the ingredients.

3. Roll the mat until it reaches the edge of your sushi rice.

4. Gently squeeze the bamboo mat with both hands.

5. Completely open the bamboo mat and pull your roll back towards you.

6. Roll again and gently "squeeze" or form the roll with both of your hands.

7. Dampen a knife and cut your roll into two even pieces.8. Place the two

pieces of your sushi roll side-by-side and slice again so that you have 8 pieces.

  Enjoy your Kappa-Maki Sushi very mouth watering.!

How to make Nigiri Sushi.

What you need.

1. Pack sushi grade salmon fillet (very fresh)

1.1/2 Cups sort grain rice

4 tbs rice vinegar

2 tbs sugar (If i don't have mirin)

1/2.Tsp kombu dashi

2.cups water

 For the condiment:

Pickle gari (ginger)

Soya Sauce

Wasabi

The Process:

Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the fishmonger for sushi grade Salmon and is good for eating raw.

Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi.

Slice the fish very thinly into bite-sized pieces.

Hand-mold fingers of rectangle bite size ball of rice, squeeze gently but firmly turn twice in your hand. Pick up a piece of Salmon and put a little dab of Wasabi in the middle of it, then lay the Piece of Salmon on top of the prepared piece of rectangle sushi rice. Press firmly with two fingers then turn 180* and repeat the pressing process into your hand twice more, and set aside until you have made the rest and serve either to yourself or to your guests.

        Enjoy your Salmon Nigiri that you have created!.