—California Maki sans Roe—
Sometimes, one can never get enough of the food that makes him or her tick. For today, sushi rice rolled into makis with anything in it is perfect! I am not in Japan, which I fervently hoped for…so the fish we have isn’t so much as the variety they have there. A japanese friend of mine once said too that he has never done california makis yet :D- He was curious about the taste of avocado in rice…in this dish I had avocado with salmon but shrimp would have been better. I have yet to make that with mayonnaise because the kids find it—odd.
The recipe for sushi rice could be different for some but I always follow this one by heart.
3 1/4 cups water
3 cups Japanese rice
1/3 cup rice wine
3 tbsp sugar
1 tsp salt
Japanese rice tends to be sticky compared to other rice grains that’s why its ideal to use it so they don’t fall apart.
1. Pour rice into rice cooker. Wash it as you would wash normal rice. Pour 3 1/4 cups water and cook.
2. In a pan, combine rice wine, sugar and salt. Put pan on low heat and stir until sugar dissolves. Cool the mixture.
3. When rice is cooked, put it on a large plate and pour the vinegar mixture over and mix evenly and carefully with a wooden spoon.
Serve rice as chirashisushi with your favorite cold cuts, fish or vegetables. Roll them into maki, temaki, or shaped as sushi.
By the way, kindly vote for this photo at http://www.jpgmag.com/photos/2111802. Thanks!