The Potstickers are frozen, then fried in Safflower Oil. The sauce we used to dip them in is a tangy Dumpling Dipping Sauce. Both were purchased at Sunrise Asian Market off Willamette Street. I don't remember the brand name of the Potstickers, but I am pretty sure it is the green bag in the freezer if you click on the link!
For the sushi, our good friend Ananda taught us how to make delicious sushi rice, which is the key to successful rolls.
* 3 cups Niko Rice or anything that says sushi rice
* 3 1/4 cups water
* 1/3 cup rice wine vinegar
* 3 tbsp sugar
* 1 tsp salt
PREPARATION:
After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a small pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate by spatula. Sprinkle the vinegar mixture over the rice and fold the rice very quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
We purchased a Bamboo Mat to fold and wrap the rolls. The process was fairly simple:
1. Lay a piece of Nori on the bamboo mat.
2. Spread a thick layer of sushi rice onto the Nori. Leave about a 1/2 inch strip rice-free on the top of one side to use to seal the roll.
2. Carve a space in the rice down the center to fit the veggies in.
3. I put avocado and slightly steamed green beans and carrots in mine.
4. Start rolling, using the bamboo mat to tighten it as you roll.
5. Wet the rice-free strip of the Nori and seal the roll.
5. Slice the pieces with a wet knife.
On the side we had pickled ginger, Soy Sauce, and Wasabi to dip the rolls in. Please note the "tail" on the sushi roll that John made. Very creative :-)
