* Exported from MasterCook * CALIFORNIA ROLLS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Japanese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - DAWM LINENDOLL (CKXW40B) 4 c Sushi rice 1 Japanese cucumber -OR- Western-type cucumber - peeled and seeded 1 lg Avocado -- peeled, sliced into 1/4 inch strips Crab meat (imitation if you - prefer) 2 Standard sheets Nori seaweed Tezu: (hand-vinegar) = 1 t Rice vinegar 3 tb Water 1 tb Wasabi horseradish -- prepared Clean and cut cucumber into julienne strips about 4 inch long. Cut toasted nori sheets in half cross- wise. Place 1/2 sheet of nori, shiny-side down, on bamboo mat (maki-su). Moisten hands with "hand-vinegar" and spread about 1 cup of sushi rice over the 3/4 of the sheet closet to you in a layer about 1/8 - 1/4 inch thick. With your index finger, smear a thin line of wasabi horseradish across the center of the rice. (From left to right). Lay julienne strips of cucumber along the wasabi. Lay crab across the cucumber, making sure the distribution is even so that the roll will not be lumpy. Roll the ingredients in the bamboo mat by bringing the closest nori edge up and over to meet nori just beyond far edge of rice, then press roll firmly inside mat. Remove roll to cutting surface. Cut each roll in half, then each half into fourths. Use a very sharp wet knife! Make sure to cut straight down through the roll. Serve with soy sauce as dipping sauce. If you are unable to find a bamboo mat, you can produce almost the same thing by hand rolling, into a cone shape. If you choose to hand roll, do not cut into bit size pieces. The hand rolled is called (Temaki-Zushi). Formatted for MM by Mary Wilson, BWVB02B in San Diego. - - - - - - - - - - - - - - - - - -