Super Seed Nori Roll Recipe
Sushi is a Japanese treat that evolved centuries ago from a method of pickling fish. Today, sushi has evolved into a culinary art form, as modern sushi chefs combine unique ingredients to create sushi rolls such as the California Roll. The California Roll uses seasoned rice and nori as a base, adding cucumber, avocado and crab. By mastering a few basic techniques, you can make homemade California Rolls with a Garden Of Life Super Seed garnish using Alton Brown's recipe from the FoodNetwork.com.
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Start with Nori
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Nori are toasted sheets of seaweed that form the base of California Rolls. They have a slightly crunchy texture and a briny, almost nutty taste. One of the surfaces of the nori is slicker and shinier than the other, making it the best surface to spread the rice onto. Always start with high-quality nori to ensure the roll will hold together and taste authentic. Avoid getting the nori too wet or it will become very sticky and may shrivel up and tear.
It's All About the Rice
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Sushi rice is arguably the most important component of a great California Roll. The best rice for making California Rolls is Japanese pearl rice, a short-grain variety with a high starch content. You can buy it at most supermarkets and specialty stores, and use a high-quality product for best results. Make 2 cups of rice according to the package directions. When the rice is finished, add a mixture of 2 tbsp. rice vinegar, 2 tbsp. sugar and 1 tbsp. Kosher salt to season it. Add the seasoned vinegar mixture to the rice slowly, and fold it in gently with a large wooden spoon or paddle. Take care not to add too much of the seasoned vinegar mixture or the rice may become mushy. Let the rice reach room temperature, and place a damp towel over the rice to prevent it from drying out.
Rock and Roll
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To make California Rolls with the rice on the outside, peel, seed and thinly slice 1 small cucumber, peel, pit and thinly slice 1 medium avocado, and shred 3/4 cup cooked crab. Place a dollop of rice the size of a tennis ball on the shiny side of the nori. Spread the rice evenly and carefully to avoid mushing it together in a big clump. The goal is to be able to see the individual grains of rice. Spread the rice all the way to each end of the nori so the roll will seal properly. Flip the nori over and add shredded crab, sliced avocado and julienned cucumber in a thin strip down the middle, about 1 inch wide. You also may add Tobiko, or Flying Fish Roe, for some extra color and texture. Place a sheet of plastic wrap over a bamboo sushi mat for protection. As you roll the sushi, apply pressure evenly throughout the mat to compress the ingredients and hold the roll together. When the roll is complete, press down firmly on all sides of the roll to create a square shape. Remove the plastic wrap from your roll and cover the rice on the outside with 2 tsp. Super Seed. Cut the roll in half, and place the two halves next to each other. Cut the halves two or three more times to create six to eight evenly sized pieces. Serve with soy sauce, pickled ginger and wasabi.
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