Wednesday, May 06, 2009

California Rolls

Sushi rice, cooked and cooled
1 to 2 thin long fresh carrots
8 to 10 fresh long green beans
2 tablespoons vegetable stock
3 to 4 fresh shiitake mushrooms
1/2 cup fresh peas
1 small avocado
1 package (10 sheets) nori seaweed
tamari sauce
rice vinegar or lemon juice

1. Set the cooked rice aside.

2. Scrape carrots, slice thinly into long strips.

3. Remove ends from beans and slice large ones in half lengthwise.

4. Place carrots and beans in microwave safe dish or bowl, add broth. Cover. Microwave on high 2 to 3 minutes. Do not overcook.

5. Slice mushrooms into strips and add to carrots and beans. Add peas. Cover. Microwave on high 1 minute.

6. Remove vegetables from liquid to a plate and sprinkle with a tad bit of rice vinegar. Set aside to cool.

7. Place a sheet of nori on a bamboo sushi rolling mat, lining up the shortest edge with the bottom of the mat.

8. Spread enough rice mixture, about 1 cup of it, over the nori sheet, leaving a 2" edge at the top.

9. Place the vegetable strips plus slices of avocado in rows in the middle of the rice, making 1 neat row of vegetables.

10.Roll the mat, guiding the vegetables as needed. Squeeze mat to secure ingredients. Unroll. Wrap with waxed paper and set aside while you roll more.

11.When ready to slice, place on cutting board and using a very sharp heavy slicing knife, cut into slices about 1 inch.

12.Garnish with tidbits of ginger, onion, wasabi, and serve with soy sauce, rice vinegar, and any other desired dipping sauces.

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