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Sushi, California Roll

by Pierre S. Aoukar, MD
Posted: March 15


Servings: 2-3

INGREDIENTS:

6 sheets nori (toasted seaweed)
1 recipe Sushi or Brown Sushi Rice
1 recipe Pan-Fried Tofu
1 avocado
1 English cucumber
plum paste (umeboshi)
fresh Thai basil, julienned
toasted unhulled sesame seeds
soy sauce
wasabi powder or paste (Japanese horseradish)
hot sauce (Sarachi)
pickled ginger

EQUIPMENT:

sushi or bamboo mat (for rolling sushi)
bowl cold water

DIRECTIONS:

1. Before you do anything, start cooking the rice.

2. As with vegetables, tofu must be cut just right if you want sushi to look nice once you are done. The goal is to cut long, thin, even strips of tofu once it has been cooked. What you want to do is cut the block of tofu into about 8 pieces, cook it according to the recipe and cut into thin strips once it has cooled.

3. Once the tofu and the other vegetables are prepped and your sushi rice is prepared according to the recipe, you are ready to roll. California roll has no definitive recipe. Everyone has their own version. The common theme seems to be avocado in almost every recipe Iíve seen. This happens to be my version of a California roll. For directions on rolling, see Basic Vegetarian Sushi. For this roll, you want to lay down a very thin strip of the plum paste before you lay down your vegetables. Put equal amounts of tofu, cucumber and avocado into the roll. Finally, add some strips of julienned Thai basil. Roll this sushi as you would any other. You can also do an inverted roll with the rice on the outside. I suggest you only try this if you feel comfortable with the traditional roll.

Reference:
California Roll Sushi, The Recipes of Dr. Aoukar

 


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