Friday, July, 3, 2015: California Roll and Tuna Poke by Chef Lori Hashimoto

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California Roll

Serving size 4

Sushi rice

2 cups short grain rice (washed)

2 1/4 cup water

5 tbsp sushi vinegar

4 sheets seaweed paper

1 cucumber

1 avocado

8 Imitation crab sticks

1 tbsp Kewpie mayonaise

Sushi mat (wrapped in plastic wrap)

Soy sauce

Wasabi

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

seeds.

Tuna Poke

Serving size 4

12 oz sashimi grade tuna (cut into squares)

1 avocado (diced)

1 cucumber (seeds removed & diced)

Sesame seeds

1/2 tsp sesame seed oil

1 tsp siracha

3 tsp ponzu

Sea salt

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!!