Moto's Kitchen: Recipe 17 - California Roll You will need Adobe Flash Player to view the webcasts, please click here to download Adobe Flash Player. S M T W Th F S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Escape East @ 333 Merry Christmas, Mr. LawrenceHiroyuki Terada has officially become our new favourite chef. He’s the genius guy who’s showed us how to make sushi rolls with a Big Mac and Krispy Kremes. But this time he’s gone and outdone himself with a sushi roll made from a KFC. And it is everything you would hope it would be and more. Minor hitch: being based in America and all, there are some things that exist on Terada’s KFC menu that don’t in the UK. Things like mashed potato and mac cheese, which is something KFC should rectify ASAP, because we could all do with a little cheesy pasta goodness with our fried chicken. But not to fear, we reckon you could swap mash potato for fries and mac cheese for BBQ baked beans.

Separate the skin from the chicken, then take all the chicken off the bone. Be sure to keep the skin – it’s probably the best part of KFC and so will be integral to the dish. Lay out your precooked rice and nori on the sushi mat. Fill it with the chicken, but be patient and put a hold on using that skin yet. Try not to eat it in the meanwhile.jiro dreams of sushi sky Top it all off with fries and a few spoons of baked beans.sushi making kit new zealand Now for the fun bit – get rolling.yo sushi menu uk Finally, the good part, the crowning glory – the skin. sushi making kit amazonOr as the chefs like to call it, ‘golden flakes.’

Cover in cling film and gently push it down with your mat, so it staysin place. With the cling film still on, slice into pieces about an inch wide. Remove cling film and plate up. Garnish with a drizzle of gravy and, while the mac cheese here looks real good, some artistically draped baked beans will do the trick. Now listen up, because this is the most important step of all. To view this video please enable JavaScript, and consider upgrading to a web browser that MORE: British Sausage Week 2015 recipe: Cheesy melting middle sausage rolls MORE: This KFC meal really doesn’t look like the advert Embrace a fresh start for 2017 with bright ideas from the M&S eat well range.I’m not a brave sushi goer (no raw fish for me!), but I sure do love my California rolls. I crave these topped with spicy mayo and dipped in a wasabi/soy sauce concoction… mmm. It’s also pretty inexpensive to make sushi at home. With the right tools and this tutorial, you’ll be a pro in no time.

It’s been an exciting week in my kitchen. First selyodka, now sushi and a bunch of other things in between, just wait until next week! I’m just wild like ‘dat. I’m posting this because I’ve received plenty of requests for a sushi tutorial over the years and I think I make a mighty good Cali roll. My husband agrees 🙂 2 cups Japanese short or medium grain rice (such as Homai or California Calrose) 2 1/2 cups cold water 5 Tbsp Sushi Vinegar (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool): 4 Tbsp Rice vinegar 2 tsp salt (I used sea salt) I called my favorite sushi place and they told me they use Homai (California Calrose) rice to make their sushi. So I trotted over to the store and purchased the same one. I 1/2 lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with) 1 Avocado, ripe but still firm

1/2 medium cucumber, peeled and sliced into long julienne strips A sushi rolling mat + Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead. Soy sauce (regular or low sodium) Wasabi paste or wasabi powder For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp)  or to taste 1. Wash the rice with cold water until the water runs clear. Df you have a rice maker (way easier!), follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) (no salt required!) and cook on the white rice setting then skip to step #4 2. For the stove top method: Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop. 3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. T

his is the basic white rice eaten with Japanese meals. 4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps. 5. Let the rice cool down a little. It should still be very warm when you stir in your sushi vinegar. 1. Wrap your in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!). 2. Fold the pieces of nori in half to split them. 3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies and crab meat. 4. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. 5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal). 6. Start rolling using your matt to firmly keep the roll in place. A

pply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily. 7. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly. I learned my sushi making skills after reading Mom’s culinary textbook from her college days, a little bit of trial-and-error and picked up some tips (like the wet knife and the plastic wrapped-sushi matt) from Ree Drummond. Print Sushi Rice and California Rolls Recipe Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Author: Skill Level: Cost To Make: Serving: Ingredients Ingredients for Perfect Sushi Rice: 2 cups Japanese short or medium grain rice 2½ cups cold water 5 Tbsp Sushi Vinegar (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove,

then let the mixture cool): 4 Tbsp Rice vinegar 2 Tbsp sugar 2 tsp salt (I used sea salt) Ingredients for California Rolls: ½ lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with) 1 Avocado, ripe but still firm ½ medium cucumber, peeled and sliced into long julienne strips Toasted Nori Seaweed Toasted sesame seeds A sushi rolling mat ($2 at Cost Plus World Market) If you don't have a sushi mat, try using parchment paper instead. For Dips/Sauces: Soy sauce (regular or low sodium) Wasabi paste or wasabi powder For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste Instructions How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice. Wash the rice with cold water until the water runs clear. Df you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4 Put drained rice in a heavy sauce-pan and add 2 cups cold water. C

over tightly and set the pan over high heat and bring to a boil. Oo not remove the cover to check, but listen for the bubbling to stop. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar Assembling your California Rolls: Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!). Fold the pieces of nori in half to split them. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies. Spread a generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). P