SUSHI - CALIFORNIA ROLL
I LOVE sushi, but it gets too expensive to eat out at my favorite sushi place as much as I love to have it, so I started searching for recipes online and tutorials and this is my favorite method. California rolls are popular because there actually isn't any raw fish in them so they are good for serving to people with reserves...
Provided by Alicia .
Categories Seafood Appetizers
Time 1h
Number Of Ingredients 17
Steps:
- 1. The rice is the most important and easiest part to mess up of the whole sushi making process! This method I find best for getting it to be thoroughly cooked and sticky enough to roll and not fall apart. Place rice in a colander (I use a metal sieve) and rinse thoroughly under cold running tap water until the water coming out the bottom runs clear. Drain well. Place the rice in the measured cold water in a medium saucepan and bring to a boil. (DO NOT STIR) Cover the saucepan and turn the heat down very low. Cook for 15 minutes WITHOUT lifting the lid. Turn off the heat and let it stand 10 minutes, still not lifting the lid. Meanwhile, mix the rice vinegar, sugar and salt into a small bowl until the sugar is dissolved. When the rice is done, spoon it into a large bowl and drizzle the vinegar mixture over it. Mix gently with a large spoon to coat the rice mixture and set aside until it is cooled to room temperature.
- 2. At this point you can use whatever fillings you want, my favorite are the California roll and salmon variations. Peel and pit the avocado and cut into thin strips. For the cucumber, seed and cut the flesh into thin strips.
- 3. This is a good point if you do not know how to roll sushi to watch an instructional video, it is a lot to type out and explain or understand by reading. Basically set out your toasted nori and place just enough rice to press it to the side edges and within 3/4 inch of each top edge. Dip your fingers in cold water to help keep it from sticking. Lay your fillings out toward the center of the rice so it reaches and is flush with the sides. Roll the sushi tight into a roll and cut into 6 1/4 inch pieces. To keep your knife from sticking, dip it in cold water before each cut.
- 4. Serve with wasabi paste and pickled ginger.
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Jessdel Dela Cruz
cruz-j35@yahoo.comI'm not a fan of sushi, but I tried this recipe and was pleasantly surprised. The California rolls were actually really good!
Mary Tonna
tonna-m@aol.comThese California rolls were delicious! The avocado and cucumber were especially refreshing.
Eyad Shaheen
s-e38@hotmail.comI love that this recipe uses imitation crab. It's a more affordable and sustainable option than real crab.
Hareem Princess
princess@hotmail.co.ukThese California rolls were a hit at my sushi party! Everyone loved them.
Cute Cute
c_c@yahoo.comI followed the recipe exactly, but my California rolls fell apart when I tried to cut them. Any tips?
Kabir Hussain
h-k@hotmail.co.ukThe rice was a bit too sticky for my liking, but overall the California rolls were still pretty good.
Eze Ijeoma
i-eze@gmail.comThese California rolls were a bit bland for my taste. I think I'll add some extra Sriracha next time.
khalid khan pak
k.pak@yahoo.comThe California rolls turned out great! I was a bit intimidated at first, but the recipe was very clear and easy to follow.
Christo Human
c@gmail.comYum! These California rolls were a perfect way to celebrate my daughter's birthday. They were so fresh and flavorful.
Lisa Solis
sl@yahoo.com5 stars! This recipe was a winner. My family loved the California rolls, and they were so easy to make.
ALMA VALDERAMA
v_alma@hotmail.comEasy to follow recipe that even a novice sushi maker can handle. The end result was a delicious and impressive-looking California roll that was a hit at my dinner party.
Jhhh Hthvt
hthvt_j@hotmail.comThis California roll was a delightful culinary experience! The combination of flavors and textures was exquisite. The avocado added a creamy richness, while the cucumber brought a refreshing crunch. The crab and shrimp provided a delicate sweetness,