Editor's note: Six lines of type in the California Rolls & Seared Tuna Rolls recipe which ran in last week's Food Section (March 16), were inadvertently printed out of context. Here is the entire recipe in its corrected form:MASTER RECIPE FOR CALIFORNIA ROLLS & SEARED TUNA ROLLS
(Yield: 5 California Rolls (30 pieces) and 5 Seared Tuna Rolls (30 pieces) with a little leftover rice.)
For the Sushi Rice:
4 cups raw Japanese sushi rice (Cal-Rose)
4 1/4 cups water
1/2 cup unseasoned rice vinegar
5 tablespoons sugar
1 teaspoon salt
For the California Rolls:
1/2 recipe cooked sushi rice
3 sheets toasted nori (dried seaweed)
3 tablespoons wasabi powder (yields enough prepared wasabi for assembling and serving 5 rolls)
1 large, ripe avocado
1 medium cucumber, peeled, seeded, and cut into fine julienne
6 ounces cooked crabmeat or diced cooked shrimp, picked over for shells
Sesame seeds or flying fish roe for garnish (optional)
For the Tuna Rolls:
1/2 recipe cooked sushi rice
3 sheets toasted nori (dried seaweed)
3 tablespoons wasabi powder (yields enough prepared wasabi for assembling and serving 5 rolls
1 recipe Seared Tuna (below)
6 scallions (green tops only), thinly sliced
4-ounce package Japanese radish sprouts (Kaiware), or other sprouts, shredded Daikon radish, for julienned cucumber
For the Seared Tuna:
8 ounces fresh tuna fillet
1/4 teaspoon shichimi (Japanese 7-spice powder) or a pinch of cayenne
1/3 cup soy sauce
To serve:
10-ounce jar pickled ginger
Good-quality soy sauce for dipping
Prepared wasabi
If you want, make the rice before your guests arrive. Once it cools slightly (about 40 minutes), you can keep it at the perfect lukewarm temperature by storing it in a cooler.
To prepare the seared tuna for the tuna rolls, season the tuna with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Sear or grill the tuna in a medium-hot skillet spritzed with nonstick cooking spray for 1 1/2 minutes on each side. Cut into horizontal strips, against the grain.
Assemble California Roll:
Using your fingers, spread a pinch of prepared wasabi across the middle of the nori. A little goes a long way, so spread lightly. You can always put more in your dipping sauce if you like more heat. Lay equal amounts (about a small handful) of each ingredient down the middle of the nori. Start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.
With all eight fingers holding in the ingredients, lift the edge of the bamboo mat closest to you with your thumbs. Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down. Leave 1/2 inch of the nori exposed at the top edge.
Assemble Tuna Roll:
For the Tuna Roll, you can use the bamboo mat with or without plastic wrap. Follow the steps for assembling the California Roll, but when it's time to spread the rice, make the following adjustments so that the rice and fillings are on the inside of the nori: When spreading the rice over the nori, leave a 1/4-inch band of nori uncovered at the end farthest from you. Don't flip the nori and rice over but put the wasabi and tuna roll ingredients directly on the rice.
Moisten the exposed strip of nori with water and then roll. Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers. Lifting just the edge of the mat, pull it forward so that the nori roll rolls another quarter turn. The seam will now be on the bottom. Press again with fingers and thumbs, molding the roll into a squared log.
Cut and serve the roll:
Lift the mat away and transfer the roll to a cutting surface. Dip a sharp knife into a bowl of water and let a bead of water roll down the knife's blade. Cut the roll in half, and then bring one half around and cut both into thirds. Stand the pieces up on a cut side. Serve the sushi with a small dish of soy sauce and a small mound of wasabi. Since people prefer varying degrees of heat, let each guest add wasabi to the dish of soy sauce. The pickled ginger is to be eaten as a palate cleanser between pieces of sushi.
Each serving of California Roll (8) contains 265 calories, 4g fat, 8g protein, 64g carb, 344mg sodium, 19mg cholesterol.
Each serving of Tuna Roll (8) contains 176 calories, 0g fat, 16g protein, 833mg sodium, 16g cholesterol.
From "Ichiban" Chef Peggi Whiting