Tempura California Sushi Roll

Sushi is always a big production requiring special utensils and materials like a bamboo rolling mat.  Once you master the sushi “rolling” challenge, preparing this creative and healthy cuisine may become a weekly habit and a favorite for party appetizers.  Sushi with a tempura coating adds an interesting crunch to this appetizer, and less adventurous guests will actually try it figuring, “Oh, it’s cooked, so it’s safe.” Serve this with a homemade Ponzu Sauce.

Sushi Rice

California Sushi Roll

To make Sushi Rice, soak rice in a bowl of cold water.  With clean hands, gently stir rice until water becomes cloudy.  Strain rice in a sieve and set aside in sieve for 30 minutes to drain excess water.

Place rice in a medium pot and add water.  Cover and cook over medium-high heat until rice steams, about 5-8 minutes.  Turn heat to high and cook for 2 minutes more. Reduce heat to medium and cook for 5 minutes more, until you hear a crackling sound.  Do not lift lid during cooking process.  Turn off heat and allow rice to stand covered for 15 minutes. 

Remove the lid and fluff the rice with a bamboo paddle or a wide wooden spoon.  Cover and let stand another 15 minutes.

Spread rice along the bottom and up the sides of a large non-metallic bowl or platter. Sprinkle vinegar over rice, quickly tossing rice with wooden paddle to incorporate vinegar.  Fan rice with a paper fan or piece of cardboard for about 2 minutes.  Cover bowl with a clean damp towel until rice cools to room temperature.  Prepare sushi as soon as rice cools for maximum results.  Do not store rice in the refrigerator as chilled rice loses its stickiness.

Makes 5 cups of rice
 
To make California Roll, cut cucumber into long thin strips.  Cut avocado in half lengthwise and remove pit. Gently peel away skin and cut meat into thin strips.  Drain any excess juice from crabmeat.

Toast seaweed sheet by carefully holding sheet, shiny side down over an open flame for 5 seconds, or place in your toaster oven on a light setting.  Place seaweed sheet, shiny side down with the long side lying left to right on a bamboo rolling mat.  With moistened hands, gently press 2/3 cup rice over seaweed leaving a 1/2–inch margin across the long side that is farthest from you.  Moisten the margin with water.  Make a groove from left to right along the center of rice. (Optional: smear a tiny amount of wasabi along groove, see note below)  Lay a strip of cucumber, avocado, and crabmeat along length of groove. Sprinkle sesame seeds over rice and ingredients.

Be patient, as you may need a few trial runs when first using the bamboo mat.  Roll the sushi starting at the long end closest to you.  Place your thumbs under the mat and your fingers over the roll with your fingertips on the ingredients, holding them in the groove. As you begin to roll, the mat will come over the sushi roll and support the seaweed.  Tuck the long end that you started rolling with into the sushi roll when the end meets the rice.  Continue rolling tightly until complete and secure the sushi roll by pressing the moistened margin along the roll.  Repeat process with remaining ingredients for all 6 sushi rolls.  Wrap sushi rolls in plastic wrap and refrigerate until ready to use.  Sushi is best when prepared and served on the same day.           

To make Tempura Sushi, prepare tempura batter according to instructions on box. Add more tempura mix if necessary so batter is consistency of cake batter.   Fill a medium pot or wok halfway with oil and heat over medium-high heat for 10 minutes.

Dip sushi roll in tempura and immerse in oil until golden brown and puffy, about 30-60 seconds.  Remove from oil with a wok basket or slotted spoon and place on paper towels to absorb excess oil.  Cool for 5 minutes.

Place the tempura sushi roll on a cutting board and using a sharp knife, cut crosswise into 8 pieces.  Cut the Daikon sprouts on the stems about 1-inch down from the clover tops.  Place sushi rice side up on a serving tray and insert a Daikon sprout in the center.  Serve with a Ponzu dipping sauce.

Makes 48 pieces

Variation
For traditional sushi, omit the last step of frying the sushi roll in tempura batter.  After rolling the sushi, cut the roll crosswise into 8 pieces and serve.
 
Note
Bamboo rolling mats resemble a little 9x 9-inch island raft made from sticks and string.  They provide a rigid backing against the seaweed allowing you to roll the sushi tightly.  You may be able to find a bamboo rolling mat in your grocery store or at a gourmet cooking store like William-Sonoma.

Wasabi is a very hot green horseradish.  You can buy it in powdered form and add water forming a thick paste.  Or, prepared wasabi is usually available in the Asian section of your grocery store.  Although the California Sushi Roll typically has a tiny bit of wasabi smeared along the inside of the rice, I don’t recommend its addition for a large party as it is too strong for most.

Daikon sprouts are from the radish family and resemble clovers.  They are usually in plastic containers in the produce section of your grocery store.  If Daikon sprouts are not available alfalfa sprouts will suffice, but are not nearly as charming.