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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ST! X
[email protected]I can't wait to try this recipe! It looks delicious.
BeeReALz
[email protected]This recipe is a keeper! I'll definitely be making it again.
Obitade Oladayo
[email protected]I've never made sushi before, but this recipe made it easy. I'm so glad I tried it!
lonzo jones
[email protected]I'm not sure what I did wrong, but my rolls fell apart. Maybe I didn't roll them tightly enough?
Alfu Jb
[email protected]These rolls are perfect for a party or potluck. They're easy to make ahead of time and they're always a hit.
Martha Sonnie
[email protected]I'm allergic to avocado, so I substituted cucumber instead. The rolls were still really good.
MDAmir UDDIN
[email protected]I'm not a big fan of imitation crab, so I used real crab meat in my rolls. They were delicious!
SON GOKU
[email protected]This recipe is a great way to use up leftover rice. I also like to add a little bit of sriracha to the filling for a spicy kick.
M waleed Azam
[email protected]I love California rolls, but I've never tried making them myself. This recipe looks easy enough, so I might give it a try.
April Mitchell
[email protected]These rolls were so easy to make! I was surprised at how well they turned out. I'm definitely going to make them again.
Patrick Varela
[email protected]Meh. I found this recipe to be just okay. The rolls were a bit too loose and the filling was bland. I think I'll stick to my usual sushi restaurant.
Rajiya Begum
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The rolls are easy to make and look impressive when served. I like to use imitation crab for a more budget-friendly version, and I also add a little bit of mayonnaise to the filling
FlashOut247
[email protected]This California roll recipe is a must-try for sushi lovers! The combination of crab, avocado, and cucumber is classic and delicious, and the tobiko adds a nice pop of color and flavor. I followed the recipe exactly and my rolls turned out perfect. Th