Lunchbreak: Sushi rolls

Common Threads

Event:
Chicago World Festive
March 4
Soldier Field
1410 Museum Campus Drive
Chicago
*Please note the event is sold out*

For more information about Common Threads:

www.commonthreads.org

Recipe

Rice:
2/3 cup short grained brown rice
2 1/3 cup water
pinch sea salt
1/2 cup quinoa

Rice Vinegar Seasoning:
3 Tbsp. rice wine vinegar
1 Tbsp. mirin
1/2 Tbsp. agave nectar
1/2 tsp. salt
1 lemon juiced
1/2 orange juiced
stir to combine

Roll Ingredients:
6 cups cooked sushi rice
6 sheets of nori (seaweed paper)
1/2 cucumber, sliced thinly
1 carrot, sliced thinly
1 avocado, sliced thinly
1 Tbs Sesame seeds
10 oz king crab

Optional Spicy Mayo:
1/2 cup of mayonnaise
1 tsp. toasted sesame oil
2 Tbsp. sambal oelek

Directions:
Rinse and drain brown rice. Cover and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Stir quinoa into rice and cooking liquid, cover and bring to a boil, and reduce heat to low again. Simmer until rice and quinoa are both tender and liquid is absorbed, about 25 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice (enough to moisten), spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning. Lay the bamboo sushi rolling mat on a cutting board. Place a sheet of plastic wrap on top of the bamboo mat. Place the nori on top of the plastic wrap, shiny side down. Spread a thin layer of rice over 3/4 of the nori, leaving approximately one inch of uncovered nori at each end. It helps to wet your fingers with tezu when you are patting the rice onto the nori.  Arrange strips of avocado, carrots and cucumber along the center of the rice, sprinkle sesame seeds, and top with crab meat. 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 the plastic wrap, as necessary, so it does not get rolled into the sushi. Continue rolling the and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1-2 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 until 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 careful not to squeeze too hard, as you may crush the ingredients or squeeze them out). Wrap the plastic around the roll and set aside until ready to cut or refrigerate or for longer storage. Repeat with remaining 5 nori sheets to make additional rolls. Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, cut each roll into between 6-8 pieces (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife).  Arrange California rolls on a serving platter and serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.

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