Best 5 California Sushi Rolls Recipes

CALIFORNIA SUSHI ROLLS

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.

CALIFORNIA ROLLS (SUSHI)

Steps:

• 1. Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
• 2. Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese.
• 3. Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes it's sticky enough that it's possible)
• 4. Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces.
• 5. Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

VEGETARIAN CALIFORNIA ROLLS (SUSHI)

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 : ).

CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)

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.
• To make Califronia Rolls:.
• Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
• Sprinkle the rice with sesame seeds.
• Place the second plastic covered bamboo rolling mat on top and flip the two 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.
• To make Maki:.
• Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
• Press the rice down firmly but gently.
• Sprinkle sesame seeds on the rice.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
• The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
• 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.

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS

Steps:

• Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
• Smoked salmon strips.
• Pickled ginger.
• Cucumber, peeled and cut into 1/8 inch thick slices.
• Avocado, peeled and cut into 1/4 inch thick strips.
• Steamed asparagus.
• Sweet red pepper strips.
• Carrot, peeled and cut into thin strips.
• Green onions.
• Cooked fresh shrimp.
• PREPARING SUSHI RICE.
• Rinse the rice at least 2 times in cold water, then drain well.
• In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
• If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
• When rice is cooked, remove to a large bowl and let rice cool slightly.
• In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
• Use a small electric fan to fan the rice while adding the seasoning mixture.
• Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
• Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
• Preparing Sushi California Rolls.
• Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
• Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
• Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
• Sprinkle some soy sauce over the rice if desired.
• Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
• As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
• Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
• Dampen the top edge with water to seal the edge of the Sushi roll.
• Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
• Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
• Refrigerate any unused sushi rolls.
• Note: To thinly slice the carrots and cucumbers, use a potato peeler.