CHRISTMAS ROLL SUSHI RECIPES

Steps:

• Bring water to a boil over high heat in medium sauce pan.
• Add rice, cover and reduce heat to medium-low to simmer slowly.
• Cook for 15-20 minutes and remove from heat.
• Meanwhile, in a small mixing bowl. whisk together sugar, salt and rice vinegar until dissolved.
• Spread the rice over a baking tray, and drizzle the seasoned vinegar over the rice.
• Let rice cool at room temperature for 20-30 minutes with a damp cloth over it. Set aside.
• Meanwhile, bring salted water to a boil over high heat.
• Cut small lines along the belly of the shrimp using a small paring knife. This will keep the shrimp straight once cooked and easier to roll.
• Add shrimp to boiling water, and cook for 5-6 minutes.
• Once the shrimp are pink and slightly firm, remove from boiling water and place in a bowl with clean ice water to cool. Set aside.
• Thinly slice avocado widthwise, and drizzle lemon juice over the top. Set aside.
• For each roll, place cup of cooked rice over the rough side of a whole sheet of nori.
• Spread rice over the entire sheet using your fingers, and pat rice down slightly in order for it to stick to the sheet of seaweed. For this step, dipping your fingers before working with the rice is very helpful, and keeps it from sticking.
• Flip nori and rice over on to a sheet of plastic wrap.
• Place 2 shrimp, 1 tablespoon of tobiko and a portion of the julienned cucumber over the center of the nori, from left to right.
• Place plastic wrap and sushi roll over a sushi mat, and roll to form a tight cylinder.
• Remove plastic wrap, place slices of avocado over the roll and wrap in plastic once again.
• Use the sushi mat to tighten the avocado on the sushi roll.
• Remove plastic wrap, slice into 6 or 8 pieces, and serve with your choice of garnishes and sauces.

Steps:

• Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
• Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
• Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
• Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
• Cut each roll into 1 inch pieces with a very sharp knife dipped in water.