April/May - Coulee Region Women's Magazine

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Even complicated-looking rolls such as sweetheart rolls are doable at home
with practice. For step-by-step instructions, see p. 35.
Seasoned Sushi Rice Bamboo
House Style
For three cups of cooked rice, use about ½ cup of seasoned vinegar
(recipe below). One cup of rice can make about two sushi rolls.
Seasoned vinegar
3 cups unseasoned rice vinegar
1 cup sugar, or more to taste
Juice of ½ lemon
Juice of ½ orange
A couple of chunks of peeled ginger
Combine and allow flavors to marry overnight. May keep in the
fridge for two weeks or more.
160 calories, 0g fat, 0g saturated fat, 270mg sodium, 1g fiber, 37g
carbohydrate, 2g protein.
Bamboo House California
Roll
California rolls are an excellent starter roll for the beginning sushi
maker. For a visual guide to making California rolls, see the photos on
p. 33.
Serves 1.
1 sheet nori seaweed
½ cup rice, seasoned with sushi vinegar (at left)
1 tsp. white sesame seeds
1 tsp. dark sesame seeds
1½ “sticks” of imitation crabmeat
¼ cup peeled and julienned cucumber
Spread the rice on the sheet of nori, and sprinkle with sesame
seeds (1). “The light and dark sesame seeds look pretty when used
together,” says Lin. “But at home, feel free to use the white sesame
seeds only.”
Flip the seaweed so the rice faces down, against your cutting
board. Place imitation crabmeat and julienned cucumber in rows
side by side, on the edge of the nori nearest to you (2). Roll the sushi
(you may be able to do this with your bare hands) (3). Then shape
with the bamboo mat, compressing the roll evenly. Slice into ½-inch
to 1-inch portions (4). Garnish with desired sauces, pickled ginger
and wasabi.
240 calories, 3.5g fat, 0.5g saturated fat, 630mg sodium, 2g fiber,
46g carbohydrate, 7g protein.
34 APRIL/MAY 2013 www.crwmagazine.com