Lazy Woman California Roll Recipes

Steps:

• Put cabbage in bottom of slow cooker.
• Add beef broth.
• Make meatballs with meat,salt,pepper,onion, worcestershire sauce and rice and egg white.
• Place on top of cabbage trying not to let them touch each other.
• Mix soup and water.
• Pour over meatballs (porcupines).
• Cover and cook on Low for approximately 6 hours.

Steps:

• Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny. Layer the rice in a pie plate or other serving dish. On top of the rice place the thinly sliced avocado until rice is covered. Mix the krabmeat with the mayonnaise. Put the krab mixture on top of the avocado and spread evenly. Sprinkle with sliced green onions and chopped cucumber. Sprinkle tobiko (if using) over the top. For a spicy version squirt some Sriracha Chinese Hot Sauce. Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.

Steps:

• In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
• Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
• Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.

Steps:

• Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
• Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
• Bring 1 cup of rice and 1 cup of water to a boil.
• Reduce to a simmer and cover.
• Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
• Remove the rice from the heat and let sit, still covered, for 10min.
• Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
• Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
• If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
• Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
• The rice should have a sheen all over, if it does not add a little more vinegar.
• Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
• Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up.
• Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
• Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom.
• 1/3 of the way up from the bottom lay down the crab meat across the nori.
• Cut Avocado into strips and lay on top of crab meat.
• Cut Cucumber into small strips and lay beside the avocado and carb.
• Using the bamboo mat fold the bottom of the sheet over the filling and continue rolling into a log.
• Cut with a wet serrated blade.
• The rice is the hardest part, search "Nikki Dinki Cooking Sushi" on youtube for a how to video.

Steps:

• Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
• Prepare your veggies while the rice is cooking.
• Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
• Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
• Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
• Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
• Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
• Using a sharp knife cut the ends of the rolls and eat immediately ; )
• Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

Steps:

• Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny.
• Layer the rice in a pie plate or other serving dish. On top of the rice, place the thinly sliced avocado until rice is covered.
• Mix the tuna with the mayonnaise and sriracha chinese hot sauce.
• Put the tuna mixture on top of the avocado and spread evenly.
• Sprinkle with sliced green onions and chopped cucumber.
• Sprinkle tobiko (if using) over the top. For a spicier version squirt some Sriracha Chinese Hot Sauce in a decorate pattern on top of the tuna.
• Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.
• Have people mix a little wasabi with the soy sauce for dipping the rolls inches.
• Place quartered squares of nori for people to roll their own little rolls.

Steps:

• Wrap a sushi rolling mat completely in plastic wrap and set aside.
• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Combine crab meat with mayonnaise in a small bowl.
• Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Steps:

• In a deep dish skillet with a small amount of oil, brown ground beef, and onion. Drain. Add the minced garlic to the ground beef with onions and give it a quick saute. Add in water, diced tomatoes and tomato sauce. Season with salt and pepper. Toss in the uncooked rice at this point if using. Place chopped cabbage in pan, and toss to combine all ingredients. Cover the pan with lid and simmer for 30 minutes or until cabbage has cooked.