Ingredients: |
Ingredients: Items Needed: Sushi Rolling Mat(s), Small dipping dishes, Chop Sticks, Small Deep Fryer
Grocery List:
Wasabi & Pickled Ginger (optional for palate cleansing)
10 -20 sheets Nori (seaweed sheets)
Rice Vinegar
Japanese Soy Sauce (we like Kikkoman)
3-4 cups cooked and cooled Sushi Rice (we like Kokuho Rose rice)
1 pkg Tempura Batter
1 large Yam
20-30 cooked prawns (thawed if frozen)
1/2 small pkg smoked or candied salmon
1/2 small pkg fake crab meat
1 cucumber
1 ripe avocado
2-3 Tbsp mayonnaise
2 Tbsp each minced ginger & garlic
1/2 cup brown sugar
8 skinless-boneless chicken thighs
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Directions: |
Directions:Prepare rice according to package directions. I suggest cooking at least an hour before using so it has some time to cool. Remove cooked rice from rice cooker and place in large bowl, sprinkle rice vinegar on top and stir. Dip your hands in a small dish of rice vinegar when making sushi rolls to keep rice from sticking to hands and to seal the edge of the nori when rolling up into log shape.
California Rolls:
1. Lay the nori sheets out on a flat rolling surface (I suggest using sushi mats). Spread the sushi rice evenly and thinly over the sheets of nori.
2. Place the crabmeat and mayonnaise in a small bowl and mix until well combined. Spread 2 Tbsp of the crabmeat mixture evenly down the center of the nori sheet, and top with avocado and cucumber slices.
3. Roll the sushi into a log, jelly-roll style. Slice into 3/4 inch pieces.
Chicken Rolls:
1. Slice chicken thighs into very small strips (1/4”), combine with ginger, garlic, 3/4 cup soy sauce, 1/2 cup brown sugar in frying pan and cook on medium heat until sauce thickens and chicken is cook thoroughly (about 20mins) turn off and let cool slightly. Add more soy sauce if too dry.
2. Lay the nori sheets out on a flat surface. Spread the sushi rice evenly and thinly over the sheets of nori. Spread the chicken evenly down the center of each nori roll.
3. Roll the sushi and slice into 3/4 inch pieces. (also good if you add some pieces of yam or prawn tempura with the chicken)
Yam Tempura & Salmon Rolls:
1. Slice yam in small strips (like fries). Prepare Tempura batter as per package directions. Deep fry until lightly browned and floating on top. Remove from fryer and place on paper towel, let cool slightly.
2. Lay the nori sheets out on a flat surface. Spread the sushi rice evenly over the sheets or seaweed. Place small pieces of smoked or candied salmon evenly on the rice, then top with cooled Yam tempura.
3. Roll the sushi and slice into 3/4 inch pieces.
***Feel free to use any combination of fillings. Our kids like simple cucumber rolls as well. Serve rolls immediately after preparation on large platter. Use soy sauce and wasabi for dipping sushi. Deep fry remaining Yam and Prawns in tempura batter and serve with sushi rolls. We like to dip them in plum sauce or any other Asian sweet sauce. |
This recipe for Alberta Girl Sushi is from