Recipe: California Roll with a Twist

California Roll with a Twist

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California Roll with a Twist.
Ingredients

Sushi rice

200g Nishiki rice (Japanese rice)

200ml water

1 tbsp castor sugar

1½ tbsp sushi vinegar

1/2 tbsp salt

Roasted sushi seaweed or nori sheets (for rolling)

Filling

Some filament crabsticks

1 can spicy tuna

2-3 bird’s eye chillies (cili padi), sliced finely

Shredded carrot

Shredded cucumber

Shredded half-ripe mango

Mayonnaise

Wasabi (horse radish paste)

Method

Cook the Japanese rice with the water in the usual way for about 15 minutes. When the rice is just cooked, cover the pot and set aside for 15-20 minutes.

Combine sushi vinegar, sugar and salt together and mix until sugar and salt are dissolved completely. Pour this mixture into the hot rice. Mix well together and leave the rice aside to cool for about 15-20 minutes.

Prepare nori sheets by cutting into pieces of 15 x 7.5 cm (6” x 3”) and set aside. Combine mayonnaise with the spicy flaked tuna and cili padi in a small bowl.

Place a tablespoon of the rice on one end of a nori sheet. Spread out the rice slightly and add a bit of wasabi, a tablespoon of the tuna mixture and some shredded mango.

Starting from a bottom corner of the sheet, roll it into a neat cone. Top with some shredded carrot and cucumber.

Serve the California rolls immediately.

(Chef’s note: The fillings of the California hand rolls are optional. You can play around a combination of other ingredients. Always serve the rolls immediately as they will become soggy otherwise although refrigeration will make them last a little longer.)

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