The Sushi Lover's Cookbook by Yumi Umemura & Tom Baker

Author:Yumi Umemura & Tom Baker
Language: eng
Format: mobi
ISBN: 9781462905706
Publisher: Tuttle Publishing
Published: 2013-03-22T02:49:09+00:00

rainbow rolls

True to their name, Rainbow Rolls come in many colors. In addition to the main ingredients listed here— tuna, bream and avocado—many other variations are possible. A long strip of bright red tuna may be substituted for the green cucumber on the inside, and you can try other toppings such as red and white crab sticks or pinkish-orange salmon. To give the bream a less fishy taste, you may prefer to marinate it for several minutes in lemon juice and olive oil in a small bowl, sprinkled with a bit of salt and pepper. Other fish may be marinated, too, but doing so will sacrifice some of their vibrant color and fresh taste. Bream, however, is white to begin with so marinating does not significantly change its appearance.

1 standard quantity Basic Sushi Rice (page 33)

1 sheet nori, about 7 by 8 in (18 by 20 cm), cut in half

1 Japanese cucumber, sliced lengthwise into quarters (only 2 quarters will be used)

2 teaspoons wasabi paste (vary to taste)

8 thin slices fresh sashimi-quality tuna (41⁄ 2 oz/125 g total)

8 thin slices fresh sashimi-quality sea bream or red snapper (41⁄ 2 oz/125 g total)

1⁄ 2 ripe avocado, cut into 8 slices

Soy sauce for dipping

TIME 50 MINUTES PLUS 1 HOUR FOR RICE PREPARATION

MAKES TWO LARGE ROLLS

1 Prepare Basic Sushi Rice. Divide the rice into two portions.

2 Place half a sheet of the nori on a bamboo mat. Take 1 ⁄ 3 of the rice portions and spread it evenly over the nori, leaving about 1 inch (2.5 cm) of nori exposed along the edge farthest away from you—this will be the last edge of the nori to be rolled up. Place a strip of cucumber in the center of the rice, spread some wasabi paste alongside it, and roll the nori and rice around the cucumber to create a narrow roll. Set the roll aside.

3 Place a piece of plastic wrap on the bamboo mat and spread the remaining2⁄ 3 of the first portion of rice over an area about 6 inches (15 cm) deep and the same width as the length of the small roll you have just made. While spreading the rice with the fingers of one hand, make a “wall” with the other hand to hold the plastic down and keep the edges of the rice neat.

4 Place the small cucumber roll that you have already made in the center of the rice and roll up the rice around it, using the mat and plastic wrap, to make a bigger roll. Tighten the mat around the roll by holding the rolled-up mat with one hand and gently pulling at the mat’s free end with the other. The resulting roll should look like a solid white cylinder of rice. If any black nori is showing through, simply patch those spots with a little extra rice and roll again.

5 Remove the plastic wrap from the roll and dab a little wasabi all along the top of the roll. Then, layer about half of the thinly sliced tuna, sea bream and avocado diagonally along the length of the roll.

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