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Sandi in Hawaii, I made your REC: Lazy Woman's California Roll Sushi last night, and yum!

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Joined: Dec 9, 2005


Posted to Thread #9392 at 10:17 am on Jan 13, 2008

I changed it a little bit. I put the avocado layer on top of the rice, and the crab mixture on top of the avocado. I mixed the krabmeat with the mayonaise, divided this mixture in half and added a tablespoon or two to half of this mixture to make it spicy. I left out the honey and the sesame oil. I layered everything in a pie plate, making one half the spicy side and the other half the mild side. I sprinkled it with sliced green onions and the sesame seeds. I intended on sprinkling some chopped seedless cucumber on top, but my cuke had seen better days when I examined it. Served this with nori sheets for people to roll their own. We loved this! I also made some spicy tuna rolls, and I think next time I will do the same presentation with the tuna also. Thanks for such an easy way to serve sushi. I served the sushi with hot and sour soup and spicy soybeans.
I was just looking at the recipe directions again, it says to mix all ingredients, and also to layer the ingredients. I layered them. Do you usually mix it all together or layer it?

* Exported from MasterCook *

Lazy Woman's California Roll Sushi

Recipe By :Sandi_Hawaii
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Layer 1
Freshly cooked short grain rice (I used 3 -- I think this makes a
"rice cooker" cups of raw rice
Sushi Vinegar - stir together and nuke
for a minute to melt the sugar:
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon salt
Layer 2
Nori goma furikake (optional)
Sprinkle rice with furikaki
Layer 3
10 oz crab (I used imitation crab -- shredded)
1/2 cup mayonaise
2 teaspoons honey
2 teaspoons roasted sesame seeds
1/2 teaspoon sesame oil
Layer 4
1 small -- ripe avocado, very
thinly sliced
Layer 5
Tobiko (flying fish eggs - tiny -- orange, and
crunchy) (optional)
6 pkgs seasoned Korean nori (usually sold in -- with each sheet meas
packs of three

Tobiko (flying fish eggs - tiny, orange, and crunchy)
Pour the sushi vinegar over the hot rice, and stir until the liquid evaporates a little, and rice becomes shiny and sticky.
Mix all ingredients except crab, until well mixed; fold in crab.
Layer ingredients in nice serving dish (I used an Emile Henry rectangular baking dish, about 12" x 8")
Diners take a sheet of nori, and place a small spoonful of the sushi mixture in the middle, and roll it up. Dip in soy sauce, if desired. Enjoy!
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* Exported from MasterCook *

Spicy Soybeans

Recipe By :Sandy in Hawaii
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound soybeans
1 tablespoon soy sauce
1 teaspoon hondashi*
1 teaspoon sugar
1 tablespoon sesame oil
4 cloves garlic -- minced

Red pepper flakes and salt to taste *Hondashi is a Japanese bonito(fish)- flavored powdered soup base. If it's not available, try using the soup packet powder from a package of dried ramen. I'd probably use less than a teaspoon, though. Cook soybeans according to package directions, drain and set aside. In a small bowl, combine soy sauce, hondashi and sugar. In a large skillet, heat sesame oil. Add minced garlic, and saute briefly. Add soy sauce mixture, then add soybeans. Saute until dark golden brown. Sprinkle with red pepper flakes and salt to taste. Enjoy!
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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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