Sushi Rice and California Roll Sushi

The California roll; my favorite! I’m not a brave sushi goer (no raw fish for me!), but I sure do love my California rolls. I crave these topped with spicy mayo and dipped in a wasabi/soy sauce concoction… mmm. It’s also pretty inexpensive to make sushi at home. With the right tools and this tutorial, you’ll be a pro in no time.

 I think I make a mighty good Cali roll. My husband agrees 🙂

I called my favorite sushi place and they told me they use Homai (California Calrose) rice to make their sushi. So I trotted over to the store and purchased the same one. It was

Prep time: 1 hour  Cook time: 20 mins  Total time: 1 hour 20 mins
A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls 🙂

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $12-$15
Serving: 9 rolls

Ingredients for Perfect Sushi Rice:
2 cups Japanese short or medium grain rice
2½ cups cold water
5 Tbsp Sushi Vinegar
(Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool):
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)

Ingredients for California Rolls:
½ lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with)
1 Avocado, ripe but still firm
½ medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat ($2 at Cost Plus World Market) If you don't have a sushi mat, try using parchment paper instead.

For Dips/Sauces:
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste
Instructions

How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
Assembling your California Rolls:

Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
Fold the pieces of nori in half to split them.
Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
Spread a generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

BROWN RICE VEGETABLE CASSEROLE

Recipe via Maureen Wilson

3 c. chicken broth                                1 ½ c. uncooked brown rice

2 c. chopped onions, divided               3 T. soy sauce

2 T. butter, melted                                ½ t. thyme

4 c. broccoli                                         4 c. cauliflower

2 sweet red peppers, chopped              2 garlic cloves, minced

3 T. olive oil                                         1 c. salted cashew halves

2 c. shredded cheddar cheese

In a greased 3 qt. baking dish, combine the broth, rice, 1 c. onion, soy sauce, butter and thyme.  Cover and bake at 350 for 65-70 minutes or until rice is tender. 

In a large skillet, sauté the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. 

Cover and bake for 10 min.  

Uncover and sprinkle with cashews and cheese.  

Bake 5-7 min. longer or until cheese is melted. 

Baked Brown Spanish Rice

Recipe via: My Kitchen Cafe

*Note: this rice will be as spicy as the type of rotel tomatoes you buy. If you want it mild…well…buy mild rotel. If you like more heat, look for spicy rotel tomatoes.

*Serves 4-6

2 1/4 cups brown rice
3 3/4 cups chicken broth
1 can rotel tomatoes with chiles, drained
1 teaspoon chili powder
1 teaspoon cumin

Preheat oven to 350 degrees.
Combine all ingredients in a 2-quart oven-safe baking dish. Stir well.
Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.
Let sit for 10 minutes out of the oven.
Salt and pepper to taste.
Fluff with a fork and serve!

Lime-Cilantro Rice with Pineapple

There’s something about hot buttery rice that makes me feel warm and cozy inside, and with the addition of some of my favorite flavors, this has become a regular on our menu. It's both sweet and savory- and if adding pineapple to rice sounds weird to you, I dare you to try it. No, make that a double dog dare. I'm serious about this one.

It’s great with a lot of Polynesian style dishes, and also Latin foods. Sometimes I leave out the pineapple, and throw in a can of black beans, or use it for fajita stuffing. The other night we ate it with teriyaki chicken and that was great too. It’s a really quick side dish to toss together and a nice change from your every day white rice.

This works out especially well with Sweet and Savory Flank Steak because you can use the pineapple in the rice, and the juice in the steak marinade. I have always used pineapple tidbits when making this, but after hearing the comments I tried it with crushed pineapple and loved it. I think I'll make it with crushed from now on, but if you like it chunkier, try out the tidbits.

Like I said, you really can just make this to taste, but here’s the basics.

1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Pineapple, Cilantro, Limes, a few pats of butter, and white rice.

Cook rice. As soon as it’s done, toss in the butter and stir to melt.
Add lime juice, pineapple, and cilantro.
Stir to combine, and then add salt and pepper to taste.
Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

This is especially amazing with :
--Chili-Lime Mango Chicken Skewers
--Bacon-Wrapped Teriyaki Chicken Skewers
--Sweet and Savory Flank Steak
--Asian BBQ Chicken

And this may sound super strange to some of you, but I also love it with toasted slivered almonds instead of pineapple. Delish!

Brown Rice

Recipe via Lavern Appleton
I googled "the best brown rice" and found this recipe. I really like it and there seems to be something better about baked rice. Enjoy!

2 cups brown rice
3 cups boiling water
1 TBLSP of olive oil
salt to taste

Cover and bake in a 350 degree oven for 40 min.
Let sit for a few minutes before serving.

I freeze left overs in 1/2 cup servings.


How to Make the Best Brown Rice You Ever Tasted
Recipe via http://www.ehow.com/how_5517517_make-brown-rice-ever-tasted.html

Brown rice is easy to make and tastes so good that you will jump back and slap yourself! This recipe is so good, you'll be serving it with your meals several times a week, I guarantee!

One stick of butter
One condensed can of beef broth
One condensed can of French onion soup
1 1/2 cups of rice

Preheat your oven to 400 degrees on bake.
Take one stick of butter and melt in a pot.
In a large mixing bowl, put in the one can of condensed beef broth and one can of condensed French onion soup.
Add the melted butter to the mixing bowl.
Take one and one-half cups of rice and put into a casserole dish.
Take the ingredients from the mixing bowl and place in the casserole dish as well.
Cover the dish with tin foil and once the oven is pre heated to 400 degrees, place the dish in the oven for one hour.

If you like yours to be "soupier", you can add one half cup more of rice along with another can of beef broth. This makes about four servings. It is great served with broiled chicken, pork chops or steak.

You'll know just how good this recipe will taste as soon as it begins really cooking in the oven. When you open the oven door, you'll be blessing somebody

Mexican Rice

Recipe via Brown Eyed Baker
Last week I was in the mood for something a little different. I had never made fajitas at home before so I grilled up chicken, onions and peppers and had all the fixings on the side. To go with it I made a Mexican-style rice. I loved it so I’ll definitely be keeping the recipe!

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
(A lot of the recipes I saw called for cumin or other spices, but I chose to omit them.)

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Lemon Rice

Recipe via Chalsie

Fry in pan:
     3 TBSP butter
     1 onion diced

1 cup long grain rice
1 ½ cups hot chicken stock
2 TBSP lemon juice
1 lemon grated
Salt & pepper
Almonds - sliced
Parsley

Once onions are fried – Add rest of ingredients & cook covered on medium heat for
20 -25 minutes

DO NOT peek

Chicken and Brown Rice

Recilpe via Debbie Moser

1 chicken cut up or chicken parts of your choice

1 cup brown rice

1 can cream of mushroom soup

1 can (2 cups) water

1 pkg dried onion soup mix

Mix water and soup

Pour over half of rice

Lay chicken over top of rice

Pour remaining soup over

Cover with tin foil

Bake @ 350 for 2 1/2 hours

* Can sprinkle with cheese / add vegetables if desired - mixed vegetables or zucchini

Chicken Fried Rice

Recipe via Company's Coming - Millenial
1 TBSP cooking oil
1 clove garlic
2 chicken breasts

1 tsp cooking oil
1/2 cup chopped onion
3/4 cup thnly sliced celery
3/4 cup diced green / red pepper
1 cup chopped mushrooms

4 cups cold rice crumbled
2 TBSP soya sauce

1 cup peas thawed
2 green onions sliced

Heat 1 TBSP oil in wok or large frying pan
Add garlic and chicken and saute 4 minutes, until chicken is no longer pink.  Put in bowl.
Heat 1 tsp oil in pan, break eggs into pan and pierce yolks, sprinkle with salt and pepper.  Cook 1 minute, turn eggs over.  Cut into shreds and add to chicken.
Heat 2 tsp oil, add onion, celery, peppers, and mushrooms.
Saute until onion is soft and clear
Add riec, drizzle with soya sauce.
Stir in peas, green onion and chicken mixture.
Stir till heated through
Makes 2 litres fried rice.