Friday, June, 5, 2015: California Roll and Tuna Poke by Chef Lori HashimotoPosted:
Serving size 4
2 cups short grain rice (washed)
2 1/4 cup water
5 tbsp sushi vinegar
4 sheets seaweed paper
8 Imitation crab sticks
1 tbsp Kewpie mayonaise
Sushi mat (wrapped in plastic wrap)
Place washed rice into rice cooker or 4 quart pot
add water and cook over high heat for 12 minutes
covered. Reduce heat and keep covered and continue
cooking for 8 minutes until tender.
Place cooked rice into the sushi oke or bowl and
sprinkle sushi vinegar on top of the rice folding
into the the rice then set aside to cool.
Shred imitation crab into strands and mix in
kewpie, set aside in the fridge.
Once rice has cooled on the sushi mat
lay down your half sheet of seaweed and apply
rice about 3 oz per roll. Spread evenly on the
rough side of the seaweed. Flip the seaweed over
and place your crab mix, cucumber and avocado
onto the center of the roll. Using semi wet hands
roll w/ the sushi mat into a cylinder. Press the roll
gently into the mat.
Remove your roll and cut into 8 pieces starting from
the center and and cutting each section in the
center until you get 8 pieces. Sprinkle w/ sesame
Serving size 4
12 oz sashimi grade tuna (cut into squares)
1 avocado (diced)
1 cucumber (seeds removed & diced)
1/2 tsp sesame seed oil
1 tsp siracha
3 tsp ponzu
3 pieces rencon (peeled & sliced thin)
2 qt. cooking oil
In a 4 qt pot place cooking oil and heat to 350
degrees. Place sliced rencon into hot oil and cook
for 6-8 minutes until golden brown. Remove from
oil onto a dry paper towel to soak up excess oil.
Sprinkle with sea salt to taste.
Place diced tuna, cucumber, sesame seed oil,
Siracha, ponzu and sesame seeds into a mixing
bowl and mix gently. Add avocados last, mix
once or twice to incorporate. Top with kizami
seaweed and enjoy!!