CALIFORNIA SUSHI ROLLS
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes for when you're first learning how to make sushi. For best results, use the sushi rice to ensure the right sticky consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 64 pieces.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CALIFORNIA ROLL SUSHI
California Roll - it's really good. Serve with soy sauce and wasabi.
Provided by Erin
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
- Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
- Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
- Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
- Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 23.7 g, Cholesterol 4.7 mg, Fat 14.4 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 135 mg, Sugar 3.1 g
CALIFORNIA SUSHI ROLL
Basic instructions on how to make sushi in your very own home! This recipe can be substituted to include meat, and any other vegetable you can imagine!
Provided by Lisa Lou
Categories World Cuisine Recipes Asian
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
- Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
- Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
- Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
- Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.2 g, Cholesterol 0.5 mg, Fiber 0.2 g, Protein 0.8 g, Sodium 214.3 mg, Sugar 1.4 g
CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
VEGETARIAN CALIFORNIA ROLLS (SUSHI)
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
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 : ).
CHILLY CALI SUSHI ROLL
I never like the sushi til 2005, first time trying the sushi(except the raw as I won't eat the raw), I fell in LOVE with them, as they became my fave asian food now. I love to dip them in Soy syrup! I got the recipe from another site, but I switch the ingredients around a little bit for myself.
Provided by Darla Mays
Categories Asian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut Nori sheet in half and place it on bamboo mat, shiny side down.
- Dampen your fingers in water.
- Spread a thin layer of sushi rice over the seaweed, do not cover completely.
- Leave a 1-inch margin at the ends uncovered to seal the roll.
- Lay crabmeat, avacado, cream cheese, & cucumber length wise.
- Sprinkle with sesame seeds.
- To roll; slowly fold the end of the mat closest to you over the filling and tuck it inches.
- Use a medium pressure to create a compact tube.
- Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.
- Using a wed, sharp knife, slice the roll in half then into 6 equal pieces.
- Serve with Soy Syrup.
Nutrition Facts : Calories 211.9, Fat 12.6, SaturatedFat 4.2, Cholesterol 24.5, Sodium 225.6, Carbohydrate 19.1, Fiber 4.1, Sugar 1.6, Protein 7.4
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