CALIFORNIA ROLL RECIPE BY TASTY
Here's what you need: sushi rice, seasoned rice vinegar, sushi grade nori, sesame seed, imitation crab, small cucumber, avocado
Provided by Kiano Moju
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
- On a rolling mat, place one sheet of nori with the rough side facing upwards.
- Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
- Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
- Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 96 grams, Fat 7 grams, Fiber 4 grams, Protein 17 grams, Sugar 68 grams
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
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 ROLL
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 1h50m
Yield 5
Number Of Ingredients 14
Steps:
- Wrap a sushi rolling mat completely in plastic wrap and set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Combine crab meat with mayonnaise in a small bowl.
- Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste
Nutrition Facts : Calories 444.5 calories, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g
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 WRAPS
I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
CALIFORNIA ROLL BOWLS
This dish is a deconstructed version of the California roll, which typically includes crab (real or imitation), cucumber and avocado. Ree skips the avocado and doubles down on crunch with shredded carrots and canned fried onions. She tops it all with pickled ginger, sesame seeds and seaweed snacks, which are a nod to the nori seaweed found in many rolls.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
- Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
- Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.
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