Make Mother's Day unforgettable by dedicating her an irresistible sushi experience with an exotic flavor: California rolls with cream cheese, surimi, strawberries, and chopped pistachios. A feast for the eyes and the palate!
Ingredients
For the rice
(1 hour preparation)
-
300 gr of Arnaboldi Sushi Rice
- 5 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 kombu seaweed (optional)
- 1 pinch of salt
For the rolls
(1 hour preparation)
- 15 sticks of surimi (pasteurized)
- 1 package of cream cheese
- 1 avocado
- some strawberries
- pistachio grains to taste
- sesame seeds to taste
- 3 sheets of Arnaboldi Nori Seaweed
- pasta Wasabi Arnaboldi (as desired)
Rice preparation
First, rinse the Arnaboldi sushi rice thoroughly under running water to remove all the starch. Repeat this process about 6-7 times, until the water in the bowl runs clear.
Place the rice in a pot and add water until it's completely covered. Add the kombu seaweed (you can also cook the rice without it) and cover with a lid.
Once boiling, cook over medium heat for 15 minutes, uncovered, until the water is completely absorbed. Once cooked, remove the pot from the heat, still with the lid on, and let it rest for 10 minutes.
Meanwhile, prepare the rice seasoning (sushizu): place the rice vinegar, sugar, and salt in a small saucepan and heat over low heat, stirring for a few minutes until the sugar and salt have dissolved (be careful not to let the vinegar boil).
Pour the warm dressing over the rice and use a flat spatula (hamoji) to move the rice “edge-wise” without squashing it.
Preparing the rolls
Wrap the bamboo mat in cling film and lay it out on a flat surface.
Place half a sheet of Arnaboldi Nori seaweed , with the rough side facing up and the shinier side facing down, in contact with the mat.
Wet your hands with vinegar water to prevent the rice from sticking to your hands, and spread it out on the rough side of the seaweed, leaving about 1 cm of space from the edge.
Sprinkle the pistachio grains, gently lift the seaweed and turn it over so that the rice is in contact with the mat and the seaweed is facing upwards.
Take the previously cleaned and chopped avocado, the surimi sticks and place them in the center of the seaweed.
Using both hands, lift the edge of the mat closest to you and begin rolling. Apply light pressure with your fingers, pushing the ingredients inward. Lift the mat again and finish rolling the roll.
Using a sharp knife, wet the tip with water and cut your roll into 8 equal-sized pieces.
Cut the strawberries into rounds, use a piping bag to make small dollops of cream cheese on your rolls, add the strawberries and serve.
Chef's advice
If you love wasabi, add a small portion to your strawberry and pistachio California rolls set, or dilute it in soy for a milder, yet still spicy, result.
Recipe by
The Sushettibile
Hi, my name is Rosa and to my followers I'm "La Sushettibile".
For several years, I've been self-taught in the making of sushi and other Asian recipes. It's a true passion that I've decided to share with everyone by creating the Instagram page @la_sushettibile . Here, I share tips and recipes for creating perfect homemade sushi, quick and easy to prepare.
