Mary Mammoliti smiles into the camera.

Dish with Mary

Mary Mammoliti—a home cook and food blogger who is partially sighted—knows her way around the kitchen and proves it during fun cook-alongs with renowned Canadian chefs.

 

Dish with Mary

Mary Mammoliti—a home cook and food blogger who is partially sighted—knows her way around the kitchen and proves it during fun cook-alongs with renowned Canadian chefs.

Chef Sang Kim's Cucumber Roll and Dragon Roll

A Dragon Sushi Roll sits on a white plate.

Cucumber Roll

Makes 8 rolls

Prep time: 45 min. 
Roll time: 15 min.

Supplies, equipment and sides

  • Rice Cooker or small pot with tight lid
  • Rice scoop
  • Bamboo mat
  • Soy sauce dish
  • Soy sauce
  • Pickled ginger

Sushi Rice

  • 2 cups short grain California Calrose
  • 2 to 2 1/2 cups cold water

Sushi Vinegar Mix

  • 5 Tbsp Sushi Vinegar
  • 4 Tbsp Rice vinegar
  • 2 Tbsp sugar
  • 2 sea salt 

Combine the above three ingredients and dissolve them together over low heat on the stove, then let the mixture cool, and mix together with sushi vinegar.

Ingredients for Cucumber Roll

  • 1/2 medium cucumber, peeled and sliced into long julienne strips
  • Toasted nori seaweed
  • Toasted sesame seeds

Rolling Method

1.    Lay sheet of nori on bamboo mat.
2.    Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick.
3.    Lay long strips of cucumber on center of rice.
4.    Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy).
5.    Cut roll into smaller pieces using sharp knife -- serve with soy sauce.

 

Dragon Roll

Makes 8 rolls

Prep time: 45 min.
Roll time: 15 min.

Supplies, equipment and sides

  • Rice Cooker or small pot with tight lid
  • Rice scoop
  • Bamboo mat
  • Soy sauce dish
  • Soy sauce
  • Pickled ginger

Sushi Rice

  • 2 cups short grain California Calrose
  • 2 to 2 1/2 cups cold water

Sushi Vinegar Mix

  • 5 Tbsp Sushi Vinegar
  • 4 Tbsp Rice vinegar
  • 2 Tbsp sugar
  • 2 sea salt 

Combine the above 3 ingredients and dissolve them together over low heat on the stove, then let the mixture cool, and mix together with sushi vinegar.

Preparing Sushi Rice

1.    Wash rice four times in cold water until most of the silt has been removed
2.    Let the rice soak in cold water for 15 minutes
3.    Cook rice in rice cooker. Once done, let it rest for 15 minutes
4.    After it has finished cooking, scoop the rice into a stainless bowl. 
5.    Mix in thoroughly Sushi Vinegar Mix with the rice
6.    Let it cool until the rice and mix reach room temperature 

Ingredients for Dragon Roll

  • 1/2 lb Imitation crab meat 
  • 1 ripe avocado, cut in half, then into thin slices
  • 1/2 medium cucumber, peeled and sliced into long julienne strips
  • Toasted nori seaweed
  • Toasted sesame seeds

Rolling Method

1.    Lay ½ sheet of nori on bamboo mat, rough side facing up
2.    Cover nori with layer of sushi rice, spreading rice about 1/4 inch thick
3.    Flip the nori with rice and wasabi face down on the rolling mat
4.    Swab wasabi horizontally across the middle of the nori
5.    Lay strips of cucumber, crab meat and avocado slices horizontally across the nori
6.    Roll into long sushi roll using the bamboo mat to aid 
7.    Layer remaining slices of avocado over the roll (the rice)
8.    Sprinkle sesame seeds on the avocado
9.    Cut roll into 6-8 pieces using sharp knife 
10.    Serve with side dish of soy sauce and pickled ginger

 
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