Posts Tagged ‘cucumber’

California Rolls (Sushi)

These are recommended by Northfield members Mar Valdencantos and Al Montero. The recipe is one that we use at our house, and you can use any fresh vegetable as a filling, including cucumber, summer squash, green beans (blanch first), sweet peppers, etc. You can also add a protein source such as smoked salmon, imitation crab strips (made out of fish), smoked tofu, or cream cheese. You can find directions and videos on how to make sushi by doing an internet search for “California roll.”

1 cucumber, peeled and cut into thin, ¼-inch thick strips
1 medium avocado, peeled, pitted and sliced into ¼-inch thick strips
4 or 6 sheets nori (dried seaweed sheets)
Several crab strips
toasted sesame seeds (black seeds add a nice touch)
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Also: need 1 bamboo rolling mat for sushi, wrapped in plastic wrap.

Cut Nori sheets in half, crosswise. Make sure your bamboo rolling mat is wrapped with plastic wrap. Lay 1 sheet of nori, shiny side down, on the bamboo rolling mat. Wet your hands with water (so the rice doesn’t stick) and grab a tennis-ball amount of rice. Distribute the rice on the nori sheet by pressing and spreading, covering the entire sheet except for a ½-inch strip at the top. Sprinkle on some sesame seeds. Turn the seaweed sheet over, so the rice side is on the bamboo rolling mat. Place strips of cucumber, crab, and avocado across the lower center of the nori sheet, pressing them together into a tight wall. Grab the edge of the rolling mat nearest you and roll the nori sheet over the top of the filling ingredients, press firmly, then roll the mat further so that the nori, rice, and fillings make a tight cylinder. Press tightly on the mat, then open and place sushi roll on a cutting board and cut crossways into 6 or 8 pieces. Serve with soy sauce, wasabi (wasabi and soy sauce can by mixed together on your plate), pickled ginger.

Sushi Rice
2 cups sushi or short grain rice
2 cups water
2 TBS rice vinegar
2 TBS sugar
1 tsp salt

Place rice in a bowl and cover with cool water. Swirl the rice in the water, rinse again with clean water. Place the rice and 2 cups of water in a rice cooker or medium saucepan over high heat. Bring to a boil uncovered, and then reduce heat, cover pan, and simmer for about 15 minutes, until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Combine vinegar, sugar and salt. Heat slightly and stir until the salt and sugar are dissolved. Add to rice and mix. Allow to cool to room temperature before using to make sushi.

(makes approximately 36-40 sushi pieces)

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