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Central Boeki (Canada) LTD

RECIPES

CALIFORNIA ROLL

Ingredients:

For sushi rice:
4 cup cold water
1 piece DASHI KONBU (ITEM NO:030025 DASHI KONBU HIDAKA 500G)
3 1/3 cup SUSHI RICE (ITEM NO:001629 RICE SUSHI "KYONGI'')

For vinegar mixture:
1/3 cup RICE VINEGAR (ITEM NO: 000350 VINEGAR FUJI RICE)
5 Tbs sugar
2 Tbs salt

For roll:
1 package of ROSTED SEAWEED (ITEM NO:411079 YAKINORI CLASSIC"HALF")
1 AVOCADO (ITEM NO:020186 AVOCADO)
2 tbs of MAYONNAISE (ITEM NO:240207 QP MAYONNAISE )
1/4 lbs IMITATION CRAB MEAT (ITEM NO: 001070 KANI KAMA SHRED "OD")
MASAGO "Capline fish roe" (ITEM NO:009919 MASAGO ORANGE 500G)
or SESAME SEEDS (ITEM NO:020645 IRIGOMA SHIRO)

How to make:
Peel an avocado and cut it into strips. Put imitation crab in a bowl and mix with mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread about 1 cup of sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds or Masago over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab horizontally on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

TEMPURA SHRIMP

Ingredients:

12 large shrimp or NOBASHI EBI (ITEM NO:020117 NOBASHI 26/30 VT 20x25pc)

1 egg

1 cup TEMPURA POWDER(ITEM NO:030052 TEMPURA BATTER"A" 40LB)

1 cup ice water

VEGETABLE OIL (ITEM NO:000290 OIL CANOLA BOX PACK)

How to make :

Remove heads and shells from shrimp without removing tails. Devein the shrimps or you can use nobashi ebi. Make two or three incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels. Mix tempura powder and water. Heat the oil to 340 degrees F. Dip the shrimp in the tempura batter. Deep-fry the shrimp until crisp.