Eat Like a Gilmore by Kristi Carlson

Author:Kristi Carlson
Language: eng
Format: epub
ISBN: 9781510741942
Publisher: Skyhorse Publishing
Published: 2018-10-25T16:00:00+00:00

For rice:

1½ c Medium-grain rice

2 c Water

2 T Sushi-seasoned rice vinegar

For sushi roll:

4 sheets Seaweed paper/Nori

½ c Sesame seeds, toasted

1 Avocado, halved, pitted, peeled, sliced into ⅛-inch pieces

1 Cucumber (Persian, English, or Japanese), peeled, seeded,* cut into thin strips

4 Crab meat or imitation crab/surimi, separated into thin pieces

Soy sauce

Wasabi

Pickled ginger

* if using Japanese cucumber, there will be no seeds to remove

Rinse rice: Place rice in a bowl or pan and cover with water. Using your hands, rinse the rice in the water for a couple of minutes, until water is very murky. Strain rice. Repeat until water no long becomes murky. Strain rice thoroughly to remove all excess water.

Cook rice: Place rice in a saucepan which has a tight-fitting lid, or in a rice maker. Add 2 cups water and the vinegar.

If using a pan—bring water to a boil over medium-high heat. Once water begins boiling, reduce heat to low and cover pot with lid. Let cook for 20 minutes. Check for doneness after 15 minutes. Lift lid and check for liquid remaining in pan. If you see liquid or hear it bubbling below the surface of the rice, replace lid and cook for an additional 5 minutes. If all liquid has been absorbed, remove from heat.

If using a rice cooker—cook rice using the “White Rice” setting.

Cool rice: Once rice is fully cooked, scoop rice into shallow bowl, plate, or baking dish, allowing it to cool to room temperature prior to making sushi.

Make roll: On a flat work surface, place one piece of seaweed paper, shiny-side down. Cover the paper with rice, about ¼-inch thick. Leave ¼ inch of space empty at the bottom. Sprinkle the rice with sesame seeds, as desired. Turn seaweed over. Along the bottom third, assemble a few avocado slices, cucumber pieces, and crab pieces in a line all the way across the seaweed paper.

Roll sushi: Begin rolling the sushi from the bottom, keeping the roll as intact and tight as possible. Roll into a long, tight tube. Cut the tube into 6–8 round pieces. Arrange on a plate. Serve with soy sauce, wasabi, and pickled ginger.

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