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
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 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
CALIFORNIA SUSHI ROLL
Basic instructions on how to make sushi in your very own home! This recipe can be substituted to include meat, and any other vegetable you can imagine!
Provided by Lisa Lou
Categories World Cuisine Recipes Asian
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
- Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
- Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
- Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
- Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.2 g, Cholesterol 0.5 mg, Fiber 0.2 g, Protein 0.8 g, Sodium 214.3 mg, Sugar 1.4 g
SUSHI RICE AND CALIFORNIA ROLLS RECIPE
A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls :)
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h20m
Number Of Ingredients 15
Steps:
- Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
- Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
- Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
- Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
- Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
- Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
- Fold the pieces of nori in half to split them.
- Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
- Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
- Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
- Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
- Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.
Nutrition Facts : Calories 224.84 kcal, Carbohydrate 42.49 g, Protein 4.87 g, Fat 3.56 g, SaturatedFat 0.56 g, Cholesterol 2.77 mg, Sodium 665.99 mg, Fiber 2.39 g, Sugar 3.97 g, ServingSize 1 serving
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.
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
More about "california rolls sushi recipes"
CALIFORNIA ROLL - SOMEWHAT SIMPLE
From somewhatsimple.com
5/5 (5)Total Time 1 hr 5 minsCategory AppetizerCalories 110 per serving
- Lay out your sushi mat and cover with plastic wrap. Put a nori sheet shiny side down on plastic wrap. Get a bowl of water and your other ingredients and have them close by.
CALIFORNIA ROLL (THE BEST SUSHI RECIPE ... - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (8)Total Time 1 hrCategory Japanese RecipesCalories 322 per serving
- Rinse the sushi rice with cold water until the water becomes clear. Discard all the cloudy water and add 1 1/2 cups clean water to the rice. Cook the sushi rice in an electronic rice cooker. After the rice is cooked, scoop the rice out onto a plate, let cool.
- Mix the rice vinegar, sugar and salt together in a small bowl. Make sure the sugar is dissolved. Add the vinegar mixture to the rice, stir evenly. Set the sushi rice aside.
- Lay the bamboo mat on a flat surface and cover it with plastic wrap. Lay a small sheet of nori (3.75 inch x 8 inch) on the bottom part. Using a spoon, scoop the rice onto the seaweed and distribute it evenly in a thin layer. Use the back of the spoon to press and flatten the surface of the rice. Sprinkle some toasted sesame seeds on top of the rice and use the back of the spoon to press the sesame onto the rice.
EASY CALIFORNIA ROLL SUSHI RECIPE - CDKITCHEN
From cdkitchen.com
5/5 (3)Total Time 29 minsServings 2Calories 598 per serving
CALIFORNIA ROLL SUSHI RECIPE - MASALA HERB
From masalaherb.com
5/5 (28)Calories 681 per servingCategory Main Course
- Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won't stick.
- Spread almost half of your cooked (keep about 2-3 Tablespoons aside) rice all over your nori seaweed. The rice has to cover the seaweed completely and it needs to be an even layer.
- Turn the rice covered seaweed and spread the 2-3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
CALIFORNIA ROLL RECIPE - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (1)Total Time 1 hrCategory MainCalories 330 per serving
- Prepare Sushi Rice: Cover the rice container with a wet towel to prevent the cooked & seasoned sushi rice from drying out while you prepare other ingredients.
- Prepare California Roll Ingredients:Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown.Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) - ¼ cup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.Julienne English Cucumber: Julienne ¼ English cucumber.Slice Avocado: Cut avocado in half, then remove the avocado seed. With a spoon, separate the avocado from its skin. Slice the avocado into roughly 3mm slices.
- Spread Rice on Nori Seaweed Sheet: Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat. Cut nori sheets in halves with scissors or a knife. *Pro Tip: For nori, there's a shiny side and a rough side. Always place rice on the rough side. Layer the nori at the edge of the mat & plastic food wrap (rough side up). Wet both hands with water to prevent the sushi rice from sticking to your hands. Form a rice ball with 105g - 115g of sushi rice, then gently spread the rice evenly across the whole nori sheet. Sprinkle some toasted sesame seeds on the sushi rice.
- Add Ingredients to Nori Sheet: Carefully, flip the whole nori sheet over (rice side down). Add roughly ¼ of the crab meat mayo mixture on the nori sheet. Layer 6 julienned cucumbers and 3 slices of avocado on the nori sheet. *Pro Tip: Make sure not to overstuff the sushi roll.
FRIED CALIFORNIA SUSHI ROLL - FLYPEACHPIE
From flypeachpie.com
4.7/5 (18)Category Dinner, Main CourseCuisine Asian, Dinner, Main Course, SushiEstimated Reading Time 6 mins
- Lay another piece of plastic wrap or parchment paper over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
BEST CALIFORNIA ROLL RECIPE - HOW TO MAKE ... - DELISH
From delish.com
4/5 (2)Total Time 1 hr 45 mins
- Reserve until ready to use. In a medium sauce pan over medium-high heat, add rice and 1 cup water, cover, and bring to a boil.
CALIFORNIA ROLLS RECIPE - BLONDELISH.COM
From blondelish.com
Ratings 3Calories 396 per servingCategory Appetizer, Dinner, Main Course, Sushi
- Meanwhile, make the sushi vinegar. In a small bowl, whisk together the rice vinegar, sugar, and sea salt until the sugar is dissolved.
- The easiest way to assemble the California sushi rolls is with a bamboo mat. I wrap the mat in plastic wrap to make it re-usable and easier to clean. Actually, you don't even have to wash it, you'll only have to remove the cling film after you're done, and that's it!
CALIFORNIA ROLL カリフォルニア ... - JUST ONE COOKBOOK
From justonecookbook.com
4.2/5 (49)Total Time 1 hrCategory Main CourseCalories 320 per serving
- Gather all the ingredients. Sushi rice should be at room temperature. Each California Roll requires ¾ cup (135 g) of sushi rice, so you'll need 6 cups (1080 g) of sushi rice to make 8 rolls.
- Cover the bamboo sushi mat with plastic wrap and prepare vinegar water (Tezu) to dip your fingers to prevent them from sticking.
- Lay a nori sheet, shiny side down, on the bamboo sushi mat. Wet your fingers in Tezu and spread ¾ cup (135 g) of the rice evenly onto the nori sheet.
CALIFORNIA ROLL SUSHI RECIPE - CHOPSTICK CHRONICLES
From chopstickchronicles.com
5/5 (6)Category Appetizer, RiceCuisine JapaneseCalories 416 per serving
BEST CALIFORNIA ROLLS RECIPE - HOW TO MAKE CALIFORNIA ROLLS
From parade.com
Cuisine AsianCategory DinnerOccupation AdministratorTotal Time 1 hr
CRUNCHY CALIFORNIA ROLLS SUSHI WITH TOFU | FOODACIOUSLY
From foodaciously.com
Cuisine JapaneseTotal Time 1 hrCategory Starters & NibblesCalories 453 per serving
CALIFORNIA ROLL SUSHI BOWL RECIPE - BELLY FULL
From bellyfull.net
Cuisine AsianTotal Time 1 hr 35 minsCategory Main CourseCalories 312 per serving
CALIFORNIA ROLLS (SUSHI) | RECIPE | SUSHI RECIPES HOMEMADE ...
From pinterest.ca
HOW TO MAKE SUSHI FROM SCRATCH RECIPES
From tfrecipes.com
CALIFORNIA ROLLS - SUSHI DIPS - MODERN COOKING RECIPES
From sushidips.com
CALIFORNIA ROLL HOW TO MAKE CALIFORNIA ROLLS AN EASY SUSHI ...
From youtube.com
HOW TO MAKE A CALIFORNIA ROLL - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love