CALIFORNIA ROLL
Provided by Alton Brown
Categories appetizer
Time 2h5m
Yield 8 appetizer servings
Number Of Ingredients 15
Steps:
- Squeeze the lemon juice over the avocado to prevent browning.
- Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
- Yield: 4 cups
CALIFORNIA SUSHI ROLLS
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 64 pieces.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CALIFORNIA ROLL - SUSHI
Adapted from Medicine.net. California rolls are a typical introduction to sushi. And they are yummy!
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add crabmeat, light cream cheese, light mayonnaise, and green onion (if desired) to small food processor (or small mixing bowl) and pulse or beat until nicely blended.
- Turn a burner of your stove to low flame or low heat. Wave a sheet of nori over the heat (both sides) to soften slightly.
- Lay the sheet of nori on a bamboo sushi roller (available at import stores and Asian markets).
- Dip your hands in warm water, and use them to spread a cup of hot, sticky rice on the nori, leaving a 1-inch border on each long side.
- Spread about 1/4 teaspoon wasabi paste in a horizontal strip down the middle of the rectangle of rice.
- Arrange a heaping 1/4 cup of the crab mixture (one-fourth of the total mixture) down the center of the rice rectangle.
- Arrange avocado slices down the center as well.
- Roll up the bamboo mat, pressing forward, to shape the sushi into a cylinder so that the two long edges of the nori meet and overlap slightly. Press the roll firmly inside the bamboo roller.
- Remove roll from the bamboo mat and wrap it with foil or plastic wrap and keep in refrigerator until needed.
- Repeat with remaining nori, rice, crab, and avocado. When ready to serve, cut each roll into about 8 pieces using a serrated knife. Serve with light soy sauce.
Nutrition Facts : Calories 815.5, Fat 12.9, SaturatedFat 3.6, Cholesterol 12.1, Sodium 103.5, Carbohydrate 156.4, Fiber 8.7, Sugar 0.6, Protein 15.1
CALIFORNIA ROLL SUSHI
California Roll - it's really good. Serve with soy sauce and wasabi.
Provided by Erin
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
- Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
- Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
- Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
- Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g
VEGETARIAN CALIFORNIA ROLLS (SUSHI)
I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too!
Provided by milkamaiden
Categories Lunch/Snacks
Time 30m
Yield 40-50 pieces, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
- Prepare your veggies while the rice is cooking.
- Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
- Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
- Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
- Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
- Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
- Using a sharp knife cut the ends of the rolls and eat immediately ; )
- Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).
BASIC CALIFORNIA ROLL
This is a classic California roll recipe, great for those who are just learning to make sushi. Serve as an appetizer or as part of a Japanese meal.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
- Stir chopped crab sticks and mayonnaise together in a small bowl.
- Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
- Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
- Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
- Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 33.8 g, Cholesterol 27.6 mg, Fat 21.8 g, Fiber 5.4 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 2.5 g
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CALIFORNIA SUSHI ROLLS - POPSUGAR FOOD
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- Rinse rice under cold water until it runs clear, then cook according to package directions. Once cooked, transfer to a large bowl, and mix in rice vinegar. Using a flat wooden spoon, fold rice itself, and fan until just above room temperature.
- Assemble sushi roll by putting nori seaweed wrapper shiny side down onto bamboo mat with its perforated lines (which help you cut the sushi later on) running up and down. Wet fingers, and put a couple tablespoons of rice on wrapper, leaving a 1-inch space at the top of the seaweed. Next, place 2 slices of avocado on top of rice, a couple pieces of crab, then a few slices of cucumber. Dip fingers into water, and seal the 1-inch space at the top.
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