Sushi – California Rolls
Hubby has always been the one in charge of sushi, that is until I found a video showing "How to Prepare Perfect Sushi Rice" with Chef John Mitzewich. It absolutely put me in the spirit of doing just that. I also love California Rolls so that was going to be my project. Hubby picked out an avocado for me and we bought some imitation crab from the T&T Supermarket.
A few days later, I tried it out. I followed the recipe showed. I wasn't too sure about the amount of water though so added a bit more to mine. Wow, the rice came out really well, not mashed up. I didn't cut up the imitation crab, just microwaved them for a bit. I used two seaweed wraps cut into 2 and had four rolls. I learned a really good thing from this video "How to Make a California Roll" with Sushi Chef Lin. He had wrapped up his bamboo mat with cling wrap so no messy bamboo mats to clean now 
So here are the California Rolls!
Anderson’s Home-made Unagi Sushi Rolls… yummm :P
Yummy broiled eel and avocado encased in rice and seaweed.
Unagi is basically "broiled fresh water eel". I had prepared this delicacy on August 7, 2009. Yes, I am a big fan of Japanese food. Well I am a big fan of seafood in general, and an even bigger fan of anything roasted, broiled, fried, or barbequed! Yum! Anyway, the following is a quick list of ingredients used:
1 cup Sushi Rice (Kokuho Rose)
2 cups of water
2 Tbsp of Seasoned Rice Vinegar (Mitsukan)
6 sheets of roasted seaweed (Takaokaya Yakinori Tokusen)
1 Avocado
Broiled Fresh Water Eel
The Takaokaya roasted seaweed comes in an affordable pack of 50 sheets. I had bought it at T&T Supermarket in Metrotown awhile back.
