How To Make Perfect California Rolls - How To Make Sushi

Food historians generally credit chef Manashita Ichiro and his assistant, Mashita

Ichiro, of the Tokyo Kaikan restaurant in Los Angeles (located on the corner of 2nd

and San Pedro) with “inventing” the California roll in the 1970s. The chef, realizing

that many Americans did not like the though of eating raw fish, created the now famous California Rolls made with crab, avocado, and cucumbers.

Since then, American sushi chefs have created many variations with unique names

such as Spider Roll, Philadelphia Roll, and Rainbow roll. Most people in Japan have

never heard of the California Roll, though, and I would advise not trying to order one there.

Making sushi at home is easy to do. Ingredients and equipment can be found at

Japanese and Asian foods stores, at most large grocery stores, and online at What's

Cooking America's Cooking Store (see green links on right and below).

I did a large amount of reading on how to make sushi rolls before attempting my first

ones. Sushi making does requires a small amount of initial practice. Don't be afraid to

try! You can use the techniques for making the California Rolls to make other variations

with different fillings as sushi rolls are extremely versatile and you can make endless

varieties. Think of a sushi roll as a sandwich and it is sure to get your imagination rolling

as to what to fill it with. Be creative!

California Rolls - American-Style Sushi Rolls:

Recipe Type: Sushi, Appetizer, Rice

Yield: 40 California Rolls

Rice Soaking Time: 30 minutes Approximate Total California Rolls Time: 2 hours

Equipment Needed:

Bamboo sushi-roll mat

Clean cutting board

Sushi knife or very sharp knife

Nori seaweed sheets

Rice Cooker (optional)

Wood spoon or plastic rice paddle for spreading rice

Plastic wrap

Rice Ingredients:

6 tablespoons rice vinegar

2 tablespoons granulated sugar

2 teaspoons salt

3 cups uncooked Japanese medium-grain sushi rice*

4 cups water

Sushi Ingredients: 5 sheets of sushi nori (seaweed in big squares)**

1 large cucumber

2 to 3 avocados

Fresh-squeezed lemon juice

Cooked crab meat or imitation crab sticks***

Wasabi (Japanese horseradish)

Soy Sauce

Pickled Ginger

* Only use Japanese medium-grain sushi rice in sushi making. It is a medium-grained

rice and gets sticky when it is cooked. Long-grained American rice will not work

because it is drier and doesn't stick together. To purchase, see What's Cooking America's Store on right.

** Roasted-Seaweed (Nori)> - Sheets of thin seaweed which is pressed and dried. As

a general rule of thumb – good Nori is very dark green, almost black in color. To purchase, see What's Cooking America's Store on right.

*** Imitation crab sticks are the easiest to use. They can be found in Japanese food stores.

Making Sushi Rice:

In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat

mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use.

Start preparing the rice approximately 2 hours before you want to make the sushi rolls.

Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; let soak 30 minutes.

Drain rice in colander and transfer to a heavy pot or Rice Cooker; add 4 cups

water. NOTE: To improve the texture of the rice, after rinsing, let the rice drain 30

minutes in the refrigerator before cooking (put the strainer with the rice in a large bowl to catch the water).

If you don't have a rice cooker, place rice and water into a large heavy saucepan over

medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for

15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.

When rice is done cooking and resting, transfer to a large bowl; loosen rice grains

gently with a rubber spatula or wooden spoon by cutting and folding (do not stir, as

this will crush the rice). NOTE: Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist. Do not refrigerate the cooked rice.

Sprinkle the cooled rice vinegar mixture over the rice, mixing together as you sprinkle

(add enough dressing to coat the rice but not make it damp - you may not need to

use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.

Preparing Sushi Ingredients:

Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips.

Cut the avocados in half lengthwise, then remove the pit; cut each section in half

again (lengthwise), and carefully remove the peel. Cut the section in long slender

strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring.

If you are using snow, crab, remove the crab meat from the thicker portion of the

legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise.

Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic

wrap and refrigerate until you are ready to use.

Making California Rolls:

(1) Lay the Bamboo sushi-roll mat on

a cutting board with bamboo strips

going horizontally from you.

(2) Place a sheet of plastic wrap on

top of the bamboo mat (shiny side

down). Place the Roasted-Seaweed (Nori) on top of the plastic wrap.

(3) Spread a thin layer, 3/4 to 1 cup,

of Japanese medium-grain sushi rice

over 3/4 of the nori leaving

approximately one inch of uncovered

nori at each end. It helps to wet your

fingers with cold water when you are

patting the rice onto the nori.

(4) Arrange strips of avocado and

cucumber along the center of the rice;

top with crab meat.

Making Inside-Out Rolls - After spreading the rice on the nori, sprinkle with

poppy or roasted sesame seeds. Cover with a sheet of plastic wrap on top. Lifting

with the bottom plastic wrap, turn over the nori/rice sheet onto the bamboo rolling mat. Remove top plastic wrap and proceed as below.

Rolling California Rolls:

Placing your fingers on the ingredients, carefully bring the bottom end of the rolling

mat and the plastic wrap up and over the ingredients (tucking the end of the nori to

start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not

get rolled into the sushi. NOTE: Roll tightly with firm pressure.

Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as

necessary, until you have approximately 1 to 2 inches of the top of the nori

showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll.

Gently squeeze the rolling mat around the sushi roll until it is firm and forms an

even roll (be carefully not to squeeze too hard, as you may crush the ingredients or squeezed them out).

Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate or for longer storage. Repeat with remaining nori sheets to make additional rolls.

Cutting California Rolls:

Place rolls on a flat cutting board and remove plastic wrap. Using a Sushi knife or a

sharp knife, slice the sushi roll first down the middle. From there you can cut it into

6ths or 8ths, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife).

Serving California Rolls:

Turn the cut California rolls on end and arrange on a serving platter or Sushi Plates.

Makes approximately 40 California Rolls.

Japchae

1/2 pound dried Korean sweet potato noodles

2 1/2 teaspoons sesame oil, divided

1 tablespoon cooking oil

3/4 cup thinly sliced onions

2 carrots, cut into matchsticks

2 cloves garlic, finely minced

3 stalks green onions, cut into 1" lengths

1/2 cup mushrooms, thinly sliced (shitake, wood ear)

1/2 lb spinach, washed well and drained

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon sesame seeds

DIRECTIONS:

Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes.

Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil.

Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat

and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just

softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add

the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through.

Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

*rehydrate your mushrooms if you are using dried

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Ingredients

Spicy Shrimp:

2 pounds jumbo shrimp, peeled and deveined

1 lemon, juiced

1/4 cup chopped flat-leaf parsley (a couple of handfuls)

1 teaspoon crushed red pepper flakes

4 cloves garlic, crushed and peeled

Coarse salt, about 1 teaspoon

2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

Aglio Olio:

1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil

1 (2-ounce) tin anchovy fillets

6 to 8 large cloves garlic, crushed and minced

1/2 teaspoon crushed red pepper flakes

1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Coarse salt

1 pound spaghetti, cooked to al dente

Tomato and Onion Salad, as an accompaniment

Crusty bread, as an accompaniment

Tomato and Onion Salad:

5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced

1 small white skinned onion, peeled, halved lengthwise, and thinly sliced

1/4 cup chopped flat-leaf parsley (a couple of handfuls)

A generous drizzle extra-virgin olive oil, about 2 tablespoons

Coarse salt and black pepper

Crusty Bread, as an accompaniment

Aglio Olio:

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3

minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining

shrimp.

Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies,

garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the

oil and garlic mixture.

Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your

taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion

Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.

Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining

ingredients all within arm's reach of your stove top.

The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that

compliments the garlic as it sweetens and softens.

Tomato and Onion Salad:

Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you

prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices

and oil.

Yield: 4 servings

Quick Ginger Pork Recipe

Ingredients

1/2 pound pork tenderloin, cut into thin strips

1 tablespoon canola oil

1 garlic clove, minced

2 tablespoons soy sauce

1/4 teaspoon sugar

1/8 to 1/4 teaspoon ground ginger

1/2 cup cold water

1-1/2 teaspoons cornstarch

Hot cooked rice

Directions

1. In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute

longer.

2. In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and

cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until

thickened. Serve with rice. Yield: 2 servings.

Ramen Recipe

Ingredients

Salted pork

1 lb pork

1 tsp salt

Soup

6 cups water (1.5L)

50g ginger root, sliced

3 cloves garlic, skinned

1 bunch green onions

4 Tbsp soy sauce

2 Tbsp sake

1 tsp salt

1 tsp sesame oil

Noodles

9 oz fresh angel hair pasta (225g)

8 cups water (2L)

2 Tbsp baking soda

Topping

boiled egg halves

bean sprouts, blanched briefly

green onions, cut finely

Instructions

1. Rub salt on pork and let it sit overnight in the fridge.

2. In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat.

Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2

hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set

aside for a topping.

3. Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green

onions), before making the soup and noodles. Once the noodles are cooked, you will need to

add the soup and toppings right away or the noodles will get soft, so you won't have time to

prepare the toppings at the end.

4. Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until

noodles are ready.

5. In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh

angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into

bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced

pork.

SIMPLE HOMEMADE CHICKEN RAMEN

INGREDIENTS

2 chicken breasts (boneless, skin-on)*

kosher salt and freshly-ground black pepper, to season

1 tbsp unsalted butter

2 tsp sesame or vegetable oil

2 tsp fresh ginger, minced

3 tsp fresh garlic, minced

3 tbsp low-sodium soy sauce

2 tbsp mirin

4 cups rich chicken stock

1 oz dried shitake mushrooms (or 1/2 cup fresh)

1-2 tsp sea salt, to taste

2 large eggs

1/2 cup scallions, sliced

2 (3 oz) packs dried ramen noodles

optional: fresh jalapeño slices, for serving

INSTRUCTIONS

1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the

lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the

chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

NOTE FROM LAURA

Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use

bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.

CRISPY HERB ROASTED POTATOES

INGREDIENTS

1-3/4 to 2 lbs small new potatoes (I used baby Dutch Yellows here)

1-1/2 tbsp olive oil

2 garlic cloves, minced

1 sprig fresh rosemary (stems removed), minced

2-3 sprigs fresh thyme (stems removed), minced

kosher salt and freshly-ground black pepper

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Scrub the potatoes clean, then dry thoroughly. Cut into halves or quarters, depending on size. Mince the rosemary and thyme, and set aside.

2. Combine the olive oil and garlic in a large mixing bowl. Toss with the potatoes until well coated, then place in an even layer on a nonstick or parchment paper lined sheet pan. Season generously with salt and pepper.

3. Roast for 20-25 minutes, turning a few times (cooking tongs work best for this). You'll know the potatoes are ready when they turn golden brown with wrinkly skins, and can be pierced easily with a fork.

4. Remove the potatoes from the oven and while still warm, toss with the fresh herbs. Season with more salt and pepper, if needed. Serve warm.