CALIFORNIA ROLL - SUSHI NOT JUST FOR NOVICES

California sushi roll

California Sushi Roll Recipe

California roll is one of the most popular sushi rolls in North America, perhaps even in the world. I am grateful that it exists, because when I used to own a sushi bar I sold many of those at a nice profit margin. It is easy to make, well known, and the ingredients are easily obtainable and inexpensive. California roll and Cucumber and Avocado roll are also good starts for someone new to sushi.

Ingredients: 4 sheets of nori (toasted seaweed, half sheets); 4 handfuls of cooked sushi rice (recipe here); 1 avocado, peeled and seeded; 1 cucumber, seeded and sliced thinly; 4 crab sticks; bamboo sushi mat; plastic wrap; toasted sesame seeds (a mix of white and black sesame seeds, if possible); sliced pickled ginger and wasabi.

Recipe: Wrap the sushi mat with plastic wrap and place a nori sheet over it. Wet your hands with water and take one handful of rice. Put it in the center of the nori and spread it evenly over it. Sprinkle some sesame seeds over the rice and turn the rice face-down over the sushi mat. Place some avocado, cucumber and crab sticks in the middle of the nori sheet and roll with the sushi mat. Take care not to overfill the sushi roll, because it will be impossible to close. Press gently with both hands for 10 seconds, then remove the sushi roll from the mat. Take a sharp santoku knife and wipe it with wet towel. Cut the California roll to six or eight pieces, depending on your preference.  Tip: Instead of crab stick you can use real crab meat mixed with a little mayonnaise.

Maple-Glazed Salmon Fillet Recipe

Maple-Glazed Salmon Fillet

Maple-Glazed Salmon Recipe

Ingredients:

 2 salmon fillets (6-8 oz. each); 2 tbsp. olive oil; 2 tbsp. maple syrup; 1/4 tsp. chopped ginger; 1 garlic clove, sliced; 1/2 small onion, thinly sliced; 1/4 lime; 1 tsp. balsamic vinegar; salt and pepper to taste. For the salad: 1/2 small yellow zucchini, shredded; 12 cherry tomatoes, halved; 2 handfuls of spring mix salad; 1 red sweet pepper, sliced; 1 tbsp. extra virgin olive oil; 1/2 lime; salt and pepper to taste.

Recipe:

In a large heavy skillet, heat the olive oil and saute the garlic, onion and ginger for 2 minutes. Season the salmon fillets with salt and pepper and sear them on both sides in the skillet. Add the maple syrup, balsamic vinegar and squeeze the lime over the salmon. Add the piece of lime to the skillet too, and cover the skillet with a lid. Cook for 3 minutes, then open the lid and turn the salmon on the other side. Add 15 ml. of water and cover the skillet again. Cook for 5 minutes more, or until the salmon fillets are cooked to your taste. Remove the skillet from heat and let the salmon fillets stand in the skillet for 5-10 minutes until they cool down sufficiently to be placed over a salad. In the meantime, toss all the ingredients for the salad together in a mixing bowl and serve in two dinner plates. Place one salmon fillet over each salad and drizzle with some of the remaining juices from the skillet. For additional decoration you can sprinkle the maple-glazed salmon salad with some sliced toasted almonds. Enjoy.
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