Friday, July 18, 2008

Tuna California Roll





Serve:4 Prep: 20m

Ingredients

  • 4 cups white steamed rice, cooled
  • 10 sheets Yaki Sushi Nori (roasted seaweed),cut in 4 pieces each
  • 2 imitation crab meats, cut in half, shredded
  • 1 (6 ounce) can chunk light tuna in water, drained
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped onion
  • 4 tablespoon soy sauce
  • 4 - 1/2 teaspoon wasabi paste
  • 1 carrot, peeled, thinly julienned
  • 2 cucumber, seeded, julienned
  • 2 egg, well beaten
  • 1 cup masago
  • *24-28 Kkaennip (known as Korean shisho, perilla, beefsteak plant, and even wild sesame, is part of the mint family.) -if you can not find those, omit them
  • 1 avocado, quartered and thinly sliced

Directions

  1. Prepare white steamed rice
  2. Mix tuna with mayonnaise and chopped onion & lemon juice
  3. Eggs - mix, add salt, make a pancake, let it cool, then slice 1/2 inch width
  4. Display all ingredients on the plate.-carrots, cucumbers, tuna, crab meats, masago, avocado, kkaennip...
  5. Pour 1 tablespoon of soy sauce and 1/2 teaspoon of wasabi in a small dish and mix together, make 4
  6. Serve steamed rice on the plate
  7. Put kkaennip on a seat seaweed (nori).Put rice (optional) - if you want to eat as a salad, omit the rice. Put the cucumber, carrot, avocado and crab stick, tuna, masago, egg in the center of the seaweed. Roll and dip into the wasabi dressing (very little bit)

http://www.grouprecipes.com/58549/california-roll-salad.html

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