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
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
CALIFORNIA SUSHI CANAPéS
Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h40m
Yield 32
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat 1 cup water and the rice to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add vinegar, tossing constantly. Cover bowl with damp towel; cool rice about 45 minutes or until room temperature.
- Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canapés.
- Cut cucumber into 32 slices, each about 1/4 inch thick. Arrange on serving platter. For each canapé, place 1 piece of nori on each cucumber slice. Top each with about 1/4 teaspoon sauce. Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon. Carefully remove rice from spoon; dip flat side into sesame seed and place, flat side down, on sauce. If necessary, carefully reshape rice with fingers. Top with bell pepper or other toppings (or a combination). Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 0 g, TransFat 0 g
CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY
This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams
NAKAGAWA'S CALIFORNIA SUSHI
Steps:
- Cut seaweed into smaller rectangle measuring 6 by 7 inches. Place rectangle on bamboo rolling mat.
- Dampen fingers in cold water to prevent their becoming sticky. Place about 2/3 of rice on top of seaweed and flatten with fingers to cover seaweed edge to edge and corner to corner. Use only enough rice to make thin, even layer. Sprinkle with sesame seeds.
- Turn rice and seaweed over onto mat. With dampened fingers, spoon more rice onto upper third of seaweed rectangle. Do not use excessive amount. Arrange avocado strips end to end to border bottom of rice. Arrange strips of fish end to end to parallel and border avocado. Spoon roe in a thin layer to parallel fish cakes. Roll seaweed inside rolling mat to make a neat, round, compact package with rice as outside coating.
- Transfer package to smooth, flat surface. Cut in half crosswise. Place two halves side by side. Cut pair crosswise into thirds to make 6 neat rounds. Serve on platter with small mounds of wasabi and pickled ginger.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 26 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 1119 milligrams, Sugar 1 gram
SENSATIONAL CALIFORNIA SUSHI SQUARES
If you have trouble rolling sushi tight or need to make a lot at once, this is a great recipe. Substitute the filling with whatever you like.
Provided by I Am Canadian
Categories Short Grain Rice
Time 3h
Yield 64 squares, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spread plastic wrap over the buttom and sides of a 9 x 13 pan.
- Sprinkle seasme seeds evenly over the buttom of the pan.
- Spoon half the rice over the sesame seeds. Dampen your hands with cold water and press the rice down into an even layer.
- Cover the rice layer with the nori sheets.
- Peel the avocado. Cut the avocado into thin strips and layer over top of the nori.
- Mix the crab, mayonnaise and green onion together. Spoon over the avocado layer and spread evenly.
- Peel the cucumber. Cut the cucumber lengthwise and use a spoon to scoop out the seeds. Cut the cucumber into thin strips and layer over top of the crab meat.
- Spoon the rest of the rice over the cucumber layer. Dampen hands with cold water and press the rice down into an even layer.
- Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly.
- Put pan in the fridge for two hours.
- Take buttom layer of plastic wrap and invert pan on to a cutting surface.
- Using a VERY sharp knife, cut into 64 squares. Wipe your knife after each cut and dip into cold water before each cut.
- Arrange on a platter and serve with soya sauce and wasabi.
- Other Sushi Combination Ideas .
- Boston Rolls - Scallion, Crab, Salmon.
- Egg Salad Rolls - Hard-Cooked Eggs & Mayo, Green Onion Strips.
- Holiday Rolls - Cranberry Salsa, Turkey Strips, Cream Cheese Strips.
- New York Rolls - Sliced Apple, Sliced Avocado, Smoked Salmon.
- Pesto Rolls - Pesto, Turkey or Chicken Strips, Cream Cheese Strips.
- Philadelphia Rolls - Smoked Salmon (thin sliced), Cucumber, cut into strips, Cream Cheese, cut in long, thin strips.
- Smoked Salmon Rolls - Smoked Salmon, Cream Cheese Strips, Cucumber Strips.
- Summer Melon Rolls - Prosciutto, Melon Strips.
- Shrimp Rolls - Shrimp, Cream Cheese Strips.
- Texas Rolls - Sliced cooked beef, Cucumber, cut into strips, Spinach Leaves.
- Tuna Salad Rolls - Tuna Salad, Lettuce Leaves.
- Veggie Rolls - Pesto, Cucumber Strips, Tomato Strips, Mushroom Strips.
- Veggie Rolls II - Mushrooms Strips, Egg, scrambled, Scallions or Roasted Sweet Peppers.
Nutrition Facts : Calories 656, Fat 12.7, SaturatedFat 1.9, Cholesterol 1, Sodium 40.2, Carbohydrate 121.6, Fiber 7.8, Sugar 1.1, Protein 12.7
NAKAGAWA'S EEL HAND ROLLS
Steps:
- Drop eel in plastic bag into boiling water and let stand 2 minutes.
- Cut seaweed into a rectangle measuring 4 by 7 inches.
- Dampen fingers with cold water. Put rice off center near lefthand edge of rectangle of seaweed. Pat down with dampened fingers to flatten slightly. Brush with horseradish. Sprinkle with sesame seeds.
- Open eel package and cut into diagonal, parallel 1/2-inch-wide slices. Top rice with these slices. Pour sauce from the plastic package over eel and rice. Add cucumber strips.
- Fold bottom left corner over to partly cover rice. Roll seaweed into shape of ice cream cone. Eat by hand.
DECONSTRUCTED CALIFORNIA ROLL SUSHI
Cheap and easy way to get that sushi taste you've been craving! Prep extra ahead of time so you can just pull it out of the fridge!
Provided by Erin Pierson Barton
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
- Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 16.3 g, Fiber 7.9 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 653 mg, Sugar 4.5 g
LAYERED CALIFORNIA SUSHI
Never made sushi & afraid to try rolling some out? Try this layered version and cut the size portions that you wish. If you are hesitant to try sushi because of the seaweed sheets--this is the recipe for you!! This recipe does not use the seaweed sheets.Furikake nori is a mixture of shaved bonito seaweed, sesame seeds and wasabi horseradish. It can be purchased at oriental stores or online. Dashi is Japanese soup stock, which becomes the base of many Japanese dishes. This can also be found in the oriental section of a store or online. Passive time is the time for chilling and cooking the rice.
Provided by Krsi Sue
Categories Lunch/Snacks
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in water.
- Combine vinegar, sugar, salt and dashi in small pan & bring to a boil, then cool.
- Pour vinegar mixture over warm rice and mix inches.
- Line a 9x13 pan with wax paper.
- Spread 1/2 of the rice mixture into the pan.
- Spread mayonnaise on top of rice.
- Top with avocado, then crab, then remaining rice.
- Place a sheet of wax paper on top and pack firmly. An easy way to pack the rice is to place another 9x13 pan on top and lightly press down.
- Refrigerate until cool.
- Remove top layer of wax paper, invert pan onto a tray, and remove bottom layer of wax paper.
- Sprinkle the rice with furikake nori.
- Cut into serving pieces and enjoy.
Nutrition Facts : Calories 176.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 6.8, Sodium 161.3, Carbohydrate 32.5, Fiber 1.5, Sugar 4.5, Protein 4
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