Nakagawas California Sushi Recipes

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CALIFORNIA ROLL SUSHI



California Roll Sushi image

California Roll - it's really good. Serve with soy sauce and wasabi.

Provided by Erin

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 8

Number Of Ingredients 10

1 cup uncooked short-grain white rice
1 cup water
¼ cup rice vinegar
1 tablespoon white sugar
½ cup imitation crabmeat, finely chopped
¼ cup mayonnaise
8 sheets nori (dry seaweed)
2 ½ tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way

Steps:

  • Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  • Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  • Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  • Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  • Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g

NAKAGAWA'S EEL HAND ROLLS



Nakagawa's Eel Hand Rolls image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 1 serving

Number Of Ingredients 6

1 plastic package baked eel with sauce (see note)
1 rectangle packaged roasted seaweed
1/3 cup (approximately) cooked sushi rice (see recipe)
10 fine julienne strips peeled cucumber, about 3 inches long
1/2 teaspoon Japanese horseradish (see recipe)
1 teaspoon sesame seeds

Steps:

  • Drop eel in plastic bag into boiling water and let stand 2 minutes.
  • Cut seaweed into a rectangle measuring 4 by 7 inches.
  • Dampen fingers with cold water. Put rice off center near lefthand edge of rectangle of seaweed. Pat down with dampened fingers to flatten slightly. Brush with horseradish. Sprinkle with sesame seeds.
  • Open eel package and cut into diagonal, parallel 1/2-inch-wide slices. Top rice with these slices. Pour sauce from the plastic package over eel and rice. Add cucumber strips.
  • Fold bottom left corner over to partly cover rice. Roll seaweed into shape of ice cream cone. Eat by hand.

NAKAGAWA'S CALIFORNIA SUSHI



Nakagawa's California Sushi image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 1 serving

Number Of Ingredients 8

1 rectangle of packaged roasted seaweed
3/4 cup cooked rice for sushi (see recipe)
1 teaspoon sesame seeds
2 1/2-inch-thick strips of peeled, pitted avocado
2 crab-flavored fish cakes (see note)
2 tablespoons red lumpfish roe or smelt roe
Japanese horseradish (see recipe) for garnish
Pickled ginger for garnish

Steps:

  • Cut seaweed into smaller rectangle measuring 6 by 7 inches. Place rectangle on bamboo rolling mat.
  • Dampen fingers in cold water to prevent their becoming sticky. Place about 2/3 of rice on top of seaweed and flatten with fingers to cover seaweed edge to edge and corner to corner. Use only enough rice to make thin, even layer. Sprinkle with sesame seeds.
  • Turn rice and seaweed over onto mat. With dampened fingers, spoon more rice onto upper third of seaweed rectangle. Do not use excessive amount. Arrange avocado strips end to end to border bottom of rice. Arrange strips of fish end to end to parallel and border avocado. Spoon roe in a thin layer to parallel fish cakes. Roll seaweed inside rolling mat to make a neat, round, compact package with rice as outside coating.
  • Transfer package to smooth, flat surface. Cut in half crosswise. Place two halves side by side. Cut pair crosswise into thirds to make 6 neat rounds. Serve on platter with small mounds of wasabi and pickled ginger.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 1119 milligrams, Sugar 1 gram

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