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      RECIPE TITLE "California Rolls Recipe"
    excerpted from Sushi Modern: The Essential Kitchen Series , courtesy of        

    yields Makes 4 rolls (32 pieces)

    California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.


    4 nori sheets
    3 cups Sushi Rice
    8 teaspoons ocean trout or flying fish roe
    1-2 cucumbers, cut into thin, lengthwise slices
    8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
    1-2 avocados, peeled, pitted, and sliced
    4-8 lettuce leaves, torn or sliced (optional)

    Sushi Modern: The Essential Kitchen Series
    Sushi Modern: The Essential Kitchen Series Sushi has taken over the world, becoming one of the fastest growing food trends from the American heartland to Europe and South America. This book takes sushi to the next level. The author, a food lecturer and founder of a successful catering and culinary consulting company, has carefully prepared dozens of recipes that take quintessential Japanese sushi dishes and fuse them with flavors from around the world. Here are recipes for sushi rolls using grilled, spiced sirloin, smoked salmon, cheese, even pate. A detailed description of ingredients and complete information on equipment and utensils makes setting up for nouveau sushi a breeze.


    Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in front of this bare strip.

    Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.

    Lay 2 shrimp along center, with one-quarter of cucumber strips.

    Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.

    Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free.

    Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.

    Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.

    Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.

    Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to maintain shape.

    Recipe reprinted by permission of Periplus. All rights reserved.


    Facts per Serving
    Calories: 33 Fat: 1g Carbohydrates: 5g
    Cholesterol: 8mg Sodium: 14mg Protein: 1g
    Fiber: 1g % Cal. from Fat: 27% % Cal. from Carbs: 61%

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