Tag Archives: rice

California Sushi Roll Recipe

I love a California Roll.  It’s much easier to make than  you think.

For the Sushi Rice

2 cups Japanese short or medium grain rice 
2 1/2 cups cold water

5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt 

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.

When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.

1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed

A sushi rolling mat I buy mine at Nam-Hai. Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead.

Assembling your California Rolls:

Wrap your Sushi mat 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. Spread generous handful of rice onto nori.  Keep hands we to spread rice evenly.

Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).

sushi

Start rolling 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. 

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 into even 1-inch rings. I have found that it slices easier when you slice quickly.

Dips/Sauces:

Soy sauce 
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)

Chicken and Rice Soup Recipe

 

 

 

 

 

 

Chicken and Rice Soup
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
487 calories
61 g
59 g
11 g
33 g
3 g
721 g
807 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
721g
Servings
4
Amount Per Serving
Calories 487
Calories from Fat 102
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 59mg
20%
Sodium 807mg
34%
Total Carbohydrates 61g
20%
Dietary Fiber 2g
9%
Sugars 11g
Protein 33g
Vitamin A
104%
Vitamin C
10%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 2 garlic cloves, minced
  4. 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  5. 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  6. 4 fresh thyme sprigs
  7. 1 bay leaf
  8. 2 quarts chicken stock or broth (we use low sodium)
  9. 1 cup of water
  10. 1 cup long grain white rice
  11. 1 1/2 cups shredded cooked chicken breasts
  12. Kosher salt and freshly ground black peppe
Instructions
  1. Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
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calories
487
fat
11g
protein
33g
carbs
61g
more
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