Tojo’s fresh sushi rolls, via Vancouver

Chef Hidekazu Tojo of Tojo’s Restaurant in Vancouver offers recipes for a fresh California roll and a Celebration 2010 roll in honor of the Winter Olympics.

California roll
Servings:

Makes 4 rolls

Ingredients

    • 2 to 3 cups cooked and seasoned sushi rice, at room temperature
    • 4 sheets of nori (dried seaweed)
    • Toasted sesame seeds
    • 1 avocado
    • 3/4 cup fresh Dungeness crab meat

Preparation

Baking Directions:

Celebration 2010 roll
Servings:

Makes 2 rolls (10 to 12 pieces)

Ingredients

    • 2 pieces nori (half sheets)
    • Prepared and cooked seasoned sushi rice
    • 2 tsp Japanese mayo
    • Dungeness crab
    • Thin pineapple julienne strips
    • Blanched asparagus
    • Wasabi
    • Red tuna julienne strips, about 3 1/2 inches long x 1/4-inch wide
    • Sockeye salmon julienne strips, about 3 1/2 inches long x 1/4-inch wide
    • Red snapper julienne strips, about 3 1/2 inches long x 1/4-inch wide
    • Egg crepe julienne strips, about 3 1/2 inches long x 1/4-inch wide
    • Blanched spinach, drained and pressed into strips, about 3 1/2 inches long x 1/4-inch wide

Preparation

Baking Directions:

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