Ingredients with Measurements:
- 4 sheets of sushi nori
- 2 cups of sushi rice
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1/2 pound of cooked shrimp, peeled and deveined
- 1/2 cup of mayonnaise
- 1 tablespoon of sriracha sauce
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/4 cup of tobiko (flying fish roe)
- 1/4 cup of green onions, chopped
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain and transfer to a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until the water is absorbed.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat and let cool.
3. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well and let cool.
4. In a small bowl, mix the mayonnaise and sriracha sauce.
5. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori on top of the plastic wrap.
6. Wet your hands and grab a handful of rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
7. Spread a thin layer of the mayonnaise mixture over the rice.
8. Arrange the shrimp, avocado, and cucumber on top of the mayonnaise mixture.
9. Sprinkle the tobiko and green onions over the filling.
10. Use the bamboo mat to roll the sushi tightly, starting from the bottom. Use the border of rice at the top to seal the roll.
11. Repeat with the remaining ingredients.
12. Slice each roll into 8 pieces.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 18g
Carbohydrates: 63g
Protein: 16g
Sodium: 670mg
Substitutions for ingredients:
- Cooked crab meat can be used instead of shrimp.
- Cream cheese can be used instead of mayonnaise.
- Sliced carrots or bell peppers can be used instead of cucumber.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use brown rice instead of sushi rice for a healthier option.
- Roll the sushi inside-out with the rice on the outside and the nori on the inside.
Tips and tricks:
- Wet your hands before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the sushi.
- Serve with soy sauce and wasabi on the side.
Storage instructions:
Store leftover sushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
California Dynamite Roll is best served cold and should not be reheated.
Presentation ideas:
Arrange the sushi on a platter and garnish with additional tobiko and green onions.
Garnishes:
- Additional tobiko
- Green onions
- Sesame seeds
Pairings:
- Miso soup
- Edamame
- Seaweed salad
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Tempura
Troubleshooting advice:
- If the sushi roll is too loose, use more pressure when rolling.
- If the sushi roll is too tight, use less pressure when rolling.
Food safety advice:
- Use fresh ingredients and cook the shrimp thoroughly.
- Wash your hands and utensils before handling food.
Food history:
The California Dynamite Roll is a popular sushi roll that originated in California in the 1980s.
Flavor profiles:
The California Dynamite Roll is a spicy and creamy sushi roll with a combination of flavors and textures.
Serving suggestions:
Serve the California Dynamite Roll as an appetizer or as a main course.
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