California Roll Wrap Recipes

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. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori 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. 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.
• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
• Yield: 4 cups

Steps:

• Wrap a sushi rolling mat completely in plastic wrap and set aside.
• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Combine crab meat with mayonnaise in a small bowl.
• Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On a rolling mat, place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
• Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

Steps:

• Boil 2 cups of water in a medium saucepan. Add the rice and salt and return to a boil, stirring once or twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes. Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling.
• Combine the vinegar, scallions, horseradish, 1 1/2 teaspoons of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate small bowl.
• To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border. Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once assembly-line style. Slice in half on the bias if serving for lunch. For appetizers, cut into 1- to 2-inch pieces and serve with the spirals facing up.

Steps:

• Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
• Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.

Steps:

• Combine rice, avocado, cucumber, green onion and crab. Blend well.
• Whisk together mayo, wasabi, soy sauce and rice vinegar.
• Add dressing mixture to rice mixture. Toss to blend.
• Place about 1 cup of mixture into each tortilla. Roll tightly, slice into 2" slices and serve.