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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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harmac
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harmac’s Recipes

Quote harmac Replybullet Topic: sushi rolls
    Posted: 28 Jan 2007 at 3:29pm

California roll

Shrimp symphony

Ingredients

One portion sushi rice

¼ cucumber – remove seeds and cut into strips – approximately 8 cm, or four fingers long, and 1/2 cm thick. Leave the skin on.


Two cooked shrimp, sliced in half.

Half avocado, peeled and cut into wedges

One half sheet of Nori (seaweed paper). Full sheets are halved width–wise by folding and then carefully pulling the sheet apart.

Toasted Sesame Seeds

Prepare Tezu – a small bowl of water mixed with a small amount of unsweetened Rice Vinegar for moistening the finger tips.


Wasabi and ginger.

Bamboo rolling mat covered with cling wrap

Preparation

Cool hands under the tap and dry – cold hands sweat less and stick less to rice. Dip fingers in the Tezu and wave hands to remove excess water.

Take some rice with finger tips, about 10 cm round ball. Place the rice ball in the centre of the Nori sheet and gently distribute the rice the width of the sheet. Spread the rice up and down the Nori sheet so it covers it evenly. Sprinkle sesame seeds.

Flip the Nori sheet over to the other side.

Place a row of avocado wedges length–wise in the centre of the Nori sheet – leave some room on the sides of the Nori so the filling doesn’t get squeezed out.

Put the cucumber strips alongside your avocado and do likewise with the shrimp.

Start rolling the sushi using the bamboo rolling mat. Cut into 8 pieces. Serve with wasabi and ginger.

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