Hi everyone!
Welcome back to Gina’s Food Court, where
I make cooking so hilariously easy, even an
engineer could do it.
Today we’re making California Rolls!
This will be my first attempt at making sushi
on my own, but we’re just gonna roll with
it.
Here’s what you’ll need to make the sushi,
and you can find the full recipe with ingredient
amounts in the description below.
Let’s start by preparing our sushi rice.
You might be asking yourself, so what’s
the difference between sushi rice and regular
rice?
And that is a good question….
So you’re gonna wanna add two cups of the
rice to two cups of water in a medium sized
pot.
Put the pot over medium heat until the water
starts to boil on the outer edges.
Then cover the pot, switch the heat to low,
and let the rice cook for 10 minutes.
Resist the urge to check on the rice, because
removing the lid will allow the steam to escape
and the rice won’t cook properly.
While you wait you can make your vinegar mixture
by simply combining your rice vinegar, salt,
and sugar.
Once the time is up, spread the rice out onto
a shallow pan and drizzle your vinegar mixture
on top.
Gently mix the rice by cutting through it
with a thin wooden or plastic spoon.
Let it cool off in the fridge and let’s
start cutting up our fillings.
California rolls are typically filled with
crab meat, cucumber, and avocado.
If you saw my last video on primavera stuffed
chicken, you’re already familiar with the
snap method to slice vegetables.
But today we want to cut our ingredients into
juliennes, which is just a fancy word for
rectangles.
So we’re gonna use the Karate chop method,
give these ingredients a little wax-on wax-off
if you know what I mean.
Don’t forget to breathe, very important.
Once you’re nice and warmed up, show those
ingredients who’s the real Karate Kid.
Execution: Flawless.
Hopefully by now your rice is cooled, and
we can start assembling our sushi!
Lay your nori sheet down on a flat surface
and add a thin layer of rice on top, making
sure to get up against the edges.
Leave a strip of the nori uncovered along
the bottom, this will help us roll it later.
Now sprinkle some sesame seeds on top of the
rice, and lay your crab, cucumber, and avocado
in a line about an inch from the top of the
sheet.
Get a little bit of water on your finger and
wet the exposed strip of nori, this will help
it seal the sushi roll..
Now very carefully start rolling your sheet,
keeping it nice and tight.
To cut your sushi roll, use a wet knife to
prevent the rice from sticking to the knife
and protect the roll from getting crushed.
And that’s about it, you can eat your sushi
with soy sauce, or spicy mayonnaise, or ya
know, whatever you want I’m not your mom.
Thank you all so much for watching this week’s
episode of Gina’s Food Court.
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