Best 6 Uncle Bills Sushi Rice And California Rolls Recipes

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Embark on a culinary voyage to discover the secrets of crafting the perfect Uncle Bill's Sushi Rice and California Rolls. This article will guide you through the essential steps to create an authentic and flavorful Japanese meal in the comfort of your own kitchen. With detailed instructions and helpful tips, you'll learn how to prepare the sushi rice, create the fillings, and assemble the rolls like a seasoned sushi chef. Get ready to tantalize your taste buds and impress your family and friends with this delightful and delicious dish.

Here are our top 6 tried and tested recipes!

SUSHI RICE AND CALIFORNIA ROLLS RECIPE



Sushi Rice and California Rolls Recipe image

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

2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 Tbsp Sushi Vinegar
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)
1/2 lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with)
1 Avocado (ripe but still firm)
1/2 medium cucumber (peeled and sliced into long julienne strips)
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat ($2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.)
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste)

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

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS



Uncle Bill's Sushi Rice and California Rolls image

This is my version to make Sushi. I experimented many times to come up with a tasty recipe ;this recipe.

Provided by William Uncle Bill

Categories     Vegetable

Time 45m

Yield 6 Sushi rolls

Number Of Ingredients 10

2 1/4 cups cold water
1 1/2 cups japanese sushi rice (Nishiki)
1/2 cup japanese sushi seasoning (Mizikan)
2 tablespoons mirin
1 1/2 tablespoons salt
1/3 cup granulated sugar
7.5 (8 inch) nori (dried seaweed sheets)
2 teaspoons wasabi paste, for each nori sheet
1 teaspoon soy sauce, for each nori sheet (optional)
1 teaspoon pickled ginger, for each nori sheet

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.

CALIFORNIA ROLLS (JAPANESE)



California Rolls (Japanese) image

Make and share this California Rolls (Japanese) recipe from Food.com.

Provided by PugMomma Brenda

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups sushi rice
4 sheets nori (dried seaweed)
1 avocado
3/4 cup crabmeat
2 tablespoons mayonnaise
1/2 teaspoon salt

Steps:

  • Peel an avocado and cut it into strips or mash it.
  • Put imitation crab in a bowl and mix with salt and mayonnaise.
  • Cover a bamboo mat with plastic wrap.
  • Put a sheet of dried seaweed on top of the mat.
  • Spread sushi rice on top of the seaweed and press firmly.
  • Sprinkle sesame seeds over the sushi rice.
  • Turn the sushi layer over so that the seaweed is on top.
  • Place avocado and crab lengthwise on the seaweed.
  • Roll the bamboo mat forward,
  • pressing the ingredients inside the cylinder-shaped sushi.
  • Press firmly the bamboo mat with hands, then remove the rolled sushi.
  • Cut the sushi roll into bite-size pieces.

Nutrition Facts : Calories 793.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 1.9, Sodium 359.4, Carbohydrate 157.2, Fiber 8.6, Sugar 0.8, Protein 13.7

UNCLE BILL'S CRISPY WRAP SANDWICH



Uncle Bill's Crispy Wrap Sandwich image

Warm weather is now upon us and this open faced sandwich is easy to make, tasty and healthy for you. Eat one or two of these delightful sandwiches with your dinner or just as a soup and sandwich meal.

Provided by William Uncle Bill

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 17

4 crispy lettuce wraps
1/2 cup chopped small fresh spinach leaves
3/4 cup chopped small cooked chicken breast
1/4 cup finely grated carrot
1/4 cup grated cauliflower
1/4 cup diced sweet red pepper
1/4 cup chopped small red onion
1/2 cup chopped small celery
1/2 cup chickpeas, drained and rinsed
1/2 cup chopped small cucumber
1/2 cup sliced black olives
1 cup diced tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated cheddar cheese
3/8 cup extra virgin olive oil
1/4 cup cider vinegar

Steps:

  • Crispy wraps are purchased already washed and ready to use.
  • In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
  • In a small bowl, whisk together olive oil and cider vinegar.
  • Pour dressing over the filling mixture and toss lightly to coat well.
  • Divide mixture evenly into 4 equal amounts.
  • Spoon into four crispy wraps.
  • Sprinkle grated cheese over each crispy wrap.
  • You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
  • NOTE: You can also use red kidney beans instead of chick peas.
  • You can also use canned solid tuna preserved in water instead of chicken.
  • You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
  • Adjust the amount of dressing you use to suit your taste.
  • SECOND NOTE:.
  • CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
  • If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.

Nutrition Facts : Calories 742.6, Fat 58.7, SaturatedFat 13.3, Cholesterol 73.8, Sodium 1270.6, Carbohydrate 27.3, Fiber 7.1, Sugar 6.2, Protein 28.1

VEGETARIAN CALIFORNIA ROLLS (SUSHI)



Vegetarian California Rolls (Sushi) image

I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too!

Provided by milkamaiden

Categories     Lunch/Snacks

Time 30m

Yield 40-50 pieces, 6-8 serving(s)

Number Of Ingredients 12

1 (10 sheet) package nori (roasted seaweed)
4 cups sushi rice
japanese rice wine vinegar
4 -6 tablespoons sugar
1 cucumber, cut into thin strips lengthwise
2 -3 carrots, cut into thin strips lengthwise steamed
1 -2 avocado, sliced thinly lengthwise
1 bunch green onion, cut into thin strips lengthwise
prepared wasabi paste (use sparingly it's really hot!)
prepared plum sauce
prepared pickled ginger
soy sauce

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 ROLLS



California Rolls image

Make and share this California Rolls recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 30 Mins

Time 25m

Yield 6 California rolls

Number Of Ingredients 9

100 g sushi rice
1 sheet fresh seaweed
50 g cucumbers, julienned
1/2 avocado, julienned
80 g crab, sticks
15 g tobiko (flying fish roe)
15 ml rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

Steps:

  • Put sushi rice on a seat seaweed (nori).
  • Spread on seaweed evenly.
  • Now turn the seaweed so that it comes up and the sushi rice comes down.
  • Put the cucumber, avocado and crabstick in the center of the seaweed.
  • Roll it up tightly.
  • This becomes easy if you use plastic wrap.
  • Put tobiko on top and cut into 6 pcs.

Nutrition Facts : Calories 123.7, Fat 3.1, SaturatedFat 0.5, Cholesterol 22.6, Sodium 273.1, Carbohydrate 19.7, Fiber 1.6, Sugar 4.5, Protein 4.5

Tips:

  • Use the right type of rice: Short-grain rice is the traditional choice for sushi rice because it cooks up sticky and holds its shape well. Medium-grain rice can also be used, but it will result in a less sticky sushi.
  • Wash the rice thoroughly: Washing the rice helps to remove the starch from the surface of the grains, which prevents the rice from becoming gummy. Rinse the rice in cold water until the water runs clear.
  • Cook the rice in a rice cooker: A rice cooker is the best way to cook sushi rice because it ensures that the rice is cooked evenly and consistently. If you don't have a rice cooker, you can also cook the rice in a saucepan over medium heat.
  • Season the rice with vinegar: Once the rice is cooked, it is seasoned with a mixture of rice vinegar, sugar, and salt. The vinegar gives the rice its characteristic tangy flavor.
  • Use fresh ingredients: The best California rolls are made with fresh ingredients. Look for sushi-grade fish, ripe avocados, and crisp cucumbers.
  • Roll the sushi tightly: When you roll the sushi, make sure to roll it tightly so that the ingredients stay together. Wet your hands with water to help prevent the rice from sticking to your fingers.
  • Slice the sushi into even pieces: Use a sharp knife to slice the sushi into even pieces. This will make it easier to eat and will also make the sushi look more appealing.

Conclusion:

California rolls are a delicious and easy-to-make sushi roll that is perfect for beginners. With a few simple ingredients and a little practice, you can make California rolls that are just as good as the ones you would get at a restaurant. So what are you waiting for? Give this recipe a try today!

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