| California Inside-Out Rolls |
From "DIY Cooking"
episode COK-117F |
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Ingredients: Nori
Bowl of ice water with vinegar
Sushi rice
Toasted sesame seeds
Thin strips of avocado
Crabmeat strips
Thin strips of cucumber Preparation: To make California Inside-Out Rolls, you need 1/2 sheet of nori (figure A) per roll.(Nori is toasted seaweed and is available in packages.) To get a half-sheet, gently fold and cut the nori in half. Be sure to keep a bowl of ice water with a little vinegar in it nearby while you work. Before you handle the rice, dip your hands in the water and shake off the excess. To start the roll, take a handful of rice -- about the size of a plum -- and roll it into a ball. Place it in the center of the nori and spread it out (figure B). Sprinkle toasted sesame seeds over the top of the rice. Grasp the nori by the corners and flip it over -- don't be afraid, the rice will stay put. Lay 2 thin strips of avocado in the center of the nori. Add strips of crabmeat and thin slices of cucumber. Placee your thumbs under the bamboo mat and, holding the roll with your hand (figure C), roll it over until the edge of the bamboo hits the other side of the nori. Squeeze it gently into shape. Dip a knife in the water and then run the water down the blade. Cut the roll in half, place the pieces side by side and then cut each into 6 pieces. Chef's Note: You make a Manhattan roll by the same method, using smoked salmon, julienned strips of cream cheese and thin strips of scallion. Website resources for Sushi: Mitsuko's Perfect Sushi Rice from Food TV.com Spicy Tuna Roll from Food TV.com Inside-Out Roll (Ura Maki) from Food TV.com Japanese Pickle Roll from Food TV.com Rice Balls (Nigiri Sushi ) from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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