Tojo's California Roll
1/2 cup prepared sushi rice*
2 slices avocado
1 oz. cooked dungeness crab
3 large leaves spinach, blanched in salt water & shocked in ice bath
1 tablespoon Tojo mayo**
1 teaspoon wasabi paste
1 slice of cooked tomago (dashi egg omelet)***
Toasted sesame seeds (garnish)
4 cups sushi rice
4 1/2 cups water
1/3 cup rice wine vinegar
1 tablespoon kosher salt
3 tablespoons sugar
1 2" piece of kombu
1 tablespoon rice vinegar
pinch Japanese karashi powder
½ teaspoon salt
1 oz. tomato sauce
1/2 - 3/4 cup canola oil
Tomago (Dashi egg omelet)***
1/4 cup dashi stock
1/2 teaspoon soy sauce
1 teaspoon mirin
1 tablespoon white sugar (optional)
To make sushi roll
1. Prepare a sushi rolling mat with a piece of plastic wrap. Lay a piece of nori on the mat, rough side up. Nori sheet should be about 3 inches from eade of mat closest to you.
2. Place about 1/2 cup of cooked sushi rice on the nori. Wet your hands with water and spread the rice over the nori with your hands, covering the entire sheet (HINT: useful to keep small bowl of water nearby to keep hands wet.)
3. Carefully turn the rice covered nori sheet over so that the rice is now facing down on the platic covered mat.
4. Spread the wasabi in a horizontal line across the center of the nori. Spoon the mayo on one end of this wasabi line and spread evenly across the nori.
5. Place crab pieces in a row on top of line of mayo/wasabi. Lay spinach leaves to one side of crab row. Lay tomago slice on top of spinach. Lay avocado on top, as last layer.
6. Using the rolling mat, begin to tightly roll the sushi. Starting with the side nearest you, lift the mat, compressing it against the filling as you roll the bottom edge in on itself. Gently "tuck" the mat to seal the two ends. Continue rolling toward the top edge. (This should be rolling away from you.)
7. Remove roll from mat, sprinkle with sesame seeds and slice into bite size pieces. Serve immediately.
To make sushi rice
1. Combine vinegar, salt & sugar. Add kombu, cover and store in an airtight container, in a cool place. Remove kombu just before mixing with rice.
2. Rinse rice three times in cold water until water runs clear.
3. Cook rice as directed in rice cooker. Allow to steep 10 min after cooking.
4. Remove rice from pot. Spread into a shallow, flat container.
5. Pour 1/2 amount of prepared vinegar mixture over warm rice, and mix in using a wooden spatula in a "slicing" motion, fanning rice continuously until rice glistens. Add more vinegar mixture as needed.
6. Allow rice to sit until steaming stops, repeat slicing technique several times until rice has cooled.
7. Place rice in a container and cover with damp towel. Rice is ready to use and will hold up to 3 hours.
To make Tojo mayo
1. Add egg to medium sized bowl or blender. Whisk together white and yolk. Add vinegar, karashi powder, salt and tomato sauce. Whisk (or pulse) to combine.
2. While continuing to whisk (or have blender on), stream oil into mixture until it emulsifies and becomes thick.
To make tomago
1. Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
2. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
4. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 1/4" slices for use in roll.