Red-white California Roll
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Serves: 4 Rolls, approx. 32 pieces
Ingredients:
800 g prepared USA sushi rice (please see basic recipe)
Red Thai-chili sauce
2 sheets dried seaweed (Nori)
8 shrimps (10 – 15 g each)
200 g red coloured fish roe (Available from Asian shops)
Wasasbi paste and pickled ginger slices to serve
Instructions:
1. Take 200g of the USA sushi rice and mix with some chili sauce to colour it.
2. Cut the seaweed sheets into halves. Put one half sheet on top of a bamboo mat. Spread 50 g of the red rice on top of the seaweed and place two shrimps lengthwise on it.
3. Roll the bamboo mat forward, pressing the ingredients inside. Press the mat firmly and remove the rolled sushi.
4. Cover the bamboo mat with plastic wrap and spread 150 g white USA sushi rice on it. Place the red roll on it and roll the sushi with help of the bamboo mat. Press the mat firmly and then remove the rolled sushi.
5. Spread the red fish roe on a plate and roll the sushi gently until it is completely covered.
6. Cut the roll into 8 pieces always wiping the knife with a wet cloth before slicing. Continue the procedure with the other ingredients.
7. Serve with Wasabi paste and pickled ginger.
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