Laun/Pruett Recipe Collection
Patty's California Rolls

Use Shirakiku Brand U.S. No. 1- Extra Fancy Calrose Shirakiku Rice.
(I used to buy it from an Asian market, but I did find it at Vons Pavilion.)
There are no instructions on the 5 lb bag but here's how I make the rice:
Use 3 cups rice
Clean rice, even though it says "talc free" by putting it in the pan, add water, stir it with wooden spoon, pour water out, repeat. Keep rinsing it 5-6 times until the water is clear.

Add 4 cups of water. In medium sauce pan, bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, or until liquid is absorbed. Remove from heat, let stand, covered, 10 minutes.
Fluff with wooden spoon. Add seasoned rice vinegar, maybe 6-8 shakes for this proportion. This gives it a good flavor. Cool.

Use cooled for California rolls. Makes about 8 cups cooked rice.

Note: I like to use the Shirakiku brand seaweed too, our exchange students from Japan said this was a good brand.
Okay, it's time to go deep sea fishing for some fresh fish!
Enjoy!

Recipe Contributed by Patty Kuchenski