HOMEMADE JAPANESE FURIKAKE SEASONING | MCCORMICK
Make your own Furikake – an essential Japanese seaweed seasoning. This traditional version gets its savory, umami-loaded flavor from ingredients like McCormick® Sesame Seed, bonito flakes and dried nori. Its coarse texture adds color and crunch – sprinkle on anything you’d add salt and pepper to. Use it to prepare our Shiitake & Bacon Rice Balls with Spicy Ginger Sauce and Sesame & 7 Spice Chicken Rice Balls with Quick Kimchee.
Provided by McCormick
Prep Time 5 minutes
Yield 96
Number Of Ingredients 7
Steps:
- Toast sesame seeds in dry skillet on medium heat about 2 minutes or until lightly toasted, stirring occasionally. Transfer to bowl; cool completely.
- Place sesame seeds, bonito flakes, nori, sugar and sea salt in food processor. Pulse about 12 times or until mixture is well blended.
- Store in tightly covered jar in cool, dry place up to 1 month.
Nutrition Facts : Calories 0 Calories
CALIFORNIA SUSHI ROLLS RECIPE: HOW TO MAKE IT
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning
Provided by Taste of Home
Categories Appetizers
Total Time 60 minutes
Prep Time 60 minutes
Cook Time 0 minutes
Yield 64 pieces.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with 1 nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make 8 rolls. Cut each into 8 pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts : Calories 35 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.
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