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Sushi Rice
Ingredients:
4 C short-grain rice (sushi rice)
5 C water
½ C rice vinegar
3 Tb granulated sugar
(Mix vinegar & sugar reserve until needed)
Procedure:
- Wash rice gently under running water, drain. Repeat 3 times.
- Cook rice in 5 C of water according to directions on package.
- Place cooked rice in mixing bowl, slowly fold vinegar mixture.
- Reserve until needed.
California Roll
Ingredients:
Sushi Rice
Nori (Roasted Seaweed)
Crabsticks (imitation crabsticks)
Avocado slices
Masago, smelt fish eggs
Bamboo mat
Soy sauce, wasabi, pickled ginger
Procedure:
- Place nori shiny side down on bamboo mat. Spread thin layer of rice evenly on nori.
- Flip nori rice side down. Place two pieces of crabstick and three slices of avocado on nori side and roll.
- Spread masago on outside along rice and slice into 8 even pieces.
- Serve with soy sauce, wasabi, and pickled ginger.
John Breaux Roll
Ingredients:
1C Cooked sushi Rice
4 Sheets Nori (Roasted Seaweed)
1 Lb Louisiana Crawfish tails, Cooked
½C Mayonnaise Cayenne Pepper TT
16 Avocado slices
Sesame seeds
Bamboo mat
Soy sauce, wasabi, pickled ginger
Procedure:
- Mix crawfish tails, mayonnaise, and cayenne pepper together.
- Place nori, shiny side down, on bamboo mat.
- Spread thin layer of rice evenly on nori.
- Flip nori rice side down. Place 8-10 crawfish tails, three slices of avocado on nori side, and roll.
- Sprinkle sesame seeds on outside along rice and slice into 8 even pieces.
- Serve with soy sauce, wasabi, and pickled ginger.
