Masako-san's California Maki
Ingredients
½ cup mirin
3 tbsp sugar
1 tsp salt
3 cups uncooked Harvester’s Short Grain Rice
3 cups water
5 sheets of sushi nori (big seaweed squares)
1 large cucumber
2 mangoes, sliced vertically
8 pcs of crabsticks
Japanese mayonnaise
wasabi
soy sauce
Procedure
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In a small saucepan over medium heat, combine mirin, sugar and salt.
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Heat mixture just until the sugar dissolves. Remove from heat and let cool.
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Wash rice until water becomes clear.
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Soak Harvester’s Short Grain rice for 30 minutes and drain. Transfer to rice cooker.
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Add 3 cups of water to rice cooker.
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Sprinkle vinegar mixture over the rice, mixing together as you sprinkle (do not overdress as to make the rice damp- you may not need to use all of the vinegar dressing)
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Allow rice to cool.
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Wash, peel, and seed cucumbers. Cut into ½ inch strips.
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Cut mangoes into ½ inch strips.
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Cut crabstick in half lengthwise.
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Lay a bamboo mat on a flat surface and place nori, shiny side on top.
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Wet fingers with cold water as you spread a thin layer of ¾-1 cup of the cooked cooked rice on ¾ of the surface of the nori sheet.
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Arrange crabstick, cucumber, mangoes and squeeze mayonnaise on top.
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Gently roll the mat up and over the ingredients until it forms a roll.
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With a sharp knife, cut the roll into your desired size (wet knife between each cut to keep rice from sticking to the knife).
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Serve at room temperature. Dip in soy sauce and wasabi.