How to make a california maki: California Maki – Ang Sarap

Содержание

California Maki – Ang Sarap

California Maki is a type of sushi prepared with mangoes, avocadoes, cucumber, kani/crab sticks then rolled with nori sheets inside out then coated with a layer of masago

This type of maki is claimed to be an American invention but there are also multiple claims where some originated in Canada. Anyway, regardless of where it came from what’s important is that is was named California Roll or California Maki due to its popularity in California. I also read in some article that this was the sushi of choice of Americans since in general during those days never liked raw fish they also never liked nori eventually removing them from sushi’s.

California Maki was born, without raw fish so it uses real snow crab legs (later changed to surimi) in addition to fruits and vegetables like mango, avocado and cucumber. The sushi was designed as well to be inside out hence Nori is placed inside using sesame seeds and/or masago as its outer layer. Without the fatty fish like tuna or salmon mayonnaise is used instead.

It’s a sushi that is easily loved by everyone, it also lasts longer compared to other sushi’s as it does not contain any raw fish. It is an all in one sushi, with fruits, vegetable, seafood and rice all the quadrants of your food pyramid is represented. It’s one unique sushi, it has umami, its mildly savoury, tangy, sour, sweet, fatty and creamy, a nice combination of texture and flavours.

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Description

California Maki is a type of sushi prepared with mangoes, avocadoes, cucumber, kani/crab sticks then rolled with nori sheets inside out then coated with a layer of masago


Sushi Rice
Sushi Roll
  • 2 pcs ripe mango, sliced into strips
  • 2 pcs avocado, sliced into strips
  • 1 pc cucumber, sliced into strips
  • 250 g kani (crab sticks), cut into half lengthwise
  • nori sheets
  • masago (orange fish roe)
  • wasabi
  • kewpie mayonnaise

Sushi Rice
  1. Rinse rice with water until drain water runs clear.
  2. Place rice and cold water in a small rice cooker and cook.
  3. Once cooked stand for 10 minutes covered in rice cooker.
  4. Place rice in ceramic bowl then slowly add vinegar while mixing the rice. Flatten rice in one thin layer to let it cool quickly.
  5. Set aside to cool in room temperature but keep rice covered with a damp cloth while preparing
Sushi Roll
  1. Place a sushi mat on a clean flat surface, place a sheet of cling wrap on top.
  2. Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
  3. Spread a thin layer of wasabi on one side
  4. Arrange kani, cucumber, avocado and mango on top.
  5. Squeeze some kew pie mayonnaise on top.
  6. Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
  7. Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces, remove the cling wrap. Moisten the sharp knife every time you cut a new slice.
  8. Place your masago on a plate then roll each sushi slice on to the masago to coat the outer layer of sushi with it. Serve.

 

Recommended

California Roll

California Roll or California Maki is a sushi roll that is made inside out. Crabstick, avocado, and cucumber are placed in the center of the nori while the flattened sushi rice with sesame seeds is on the opposite part. This is then rolled using a bamboo mat and pressed to maintain the shape.

Though sushi is a traditional Japanese food, California Roll was first made in Los Angeles, California in the late 60’s and became  popular from then on. Who knows, this recipe might originate from one of the culinary schools in California.

So why feature a foreign food? Well, Filipinos are very flexible people. We can adapt to anything easily and get used to it if done all the time. Same goes with our palate and food preferences, it ceases to be foreign once it becomes a part of us.

I enjoy California roll with a dip of Kikkoman light soy sauce with lots of wasabi. Yummy!

Try this California Roll recipe.

California Roll

Ingredients

  • 1 medium sized avocado peeled and sliced into 1/4-inch thick pieces
  • 4 sheets sushinori
  • 1/4 cup sesame seeds
  • 1 small cucumber peeled, seeded, and sliced in 1/8 inch thick pieces
  • 4 pieces crabsticks
  • 3 cups cooked sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt

Instructions

  • In a small bowl, combine the rice vinegar, sugar, and salt then stir well.

  • Place in a microwave oven for about 10 seconds then stir again so that all the ingredients will be dissolved.

  • Pour the vinegar-sugar-salt mixture on the sushi rice then mix well. Set aside.

  • Cut the sushinori (nori) in half crosswise.

  • Lay one sushinori (shiny side down) on a flat surface

  • Scoop some sushi rice and spread over the sushinori (make sure to distribute the rice evenly)

  • Sprinkle sesame seeds on top of the sushi rice

  • Cover the mat (or bamboo mat) with plastic (such as cling wrap)

  • Place the mat on a flat surface then put the sushinori with rice over the mat. The part that has the rice should be facing down.

  • Arrange the crabstick, cucumber, and avocado in the center of the sheet

  • Grab the edge of the mat, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Set aside.

  • Continue doing the process until all the rice are used.

  • Trim the edge of the rolled sushi then cut the cylinder in half using a sharp knife

  • Slice each half crosswise into three equal pieces.

  • Place in a serving plate then serve with soysauce and wasabi. Share and enjoy!

Nutrition

Serving: 4g

California Roll Recipe by Tasty

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for 4 servings

  • 2 cups sushi rice (460 g), cooked
  • ¼ cup seasoned rice vinegar (60 mL)
  • 4 half sheets sushi grade nori
  • 1 teaspoon sesame seed, optional
  • 8 pieces imitation crab
  • 1 small cucumber, cut into matchsticks
  • 1 avocado, thinly sliced
  • Calories 572
  • Fat 7g
  • Carbs 96g
  • Fiber 4g
  • Sugar 68g
  • Protein 17g

Estimated values based on one serving size.

  1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
  2. On a rolling mat, place one sheet of nori with the rough side facing upwards.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
  7. Enjoy!

for 4 servings

  • 2 cups sushi rice (460 g), cooked
  • ¼ cup seasoned rice vinegar (60 mL)
  • 4 half sheets sushi grade nori
  • 1 teaspoon sesame seed, optional
  • 8 pieces imitation crab
  • 1 small cucumber, cut into matchsticks
  • 1 avocado, thinly sliced
  • Calories 572
  • Fat 7g
  • Carbs 96g
  • Fiber 4g
  • Sugar 68g
  • Protein 17g

Estimated values based on one serving size.

  1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
  2. On a rolling mat, place one sheet of nori with the rough side facing upwards.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
  7. Enjoy!

Have a recipe of your own to share?

California Roll Recipe | Allrecipes

I did this, but I changed and added some things! Instead of rice vinegar I used Balsamic vinegar and mixed in sugar and salt. Than instead of mayonnaise, I used cream cheese (which is what most California Sushi Rolls use) cut into cubes placed on top of the Nori sheets along side the crab and avocado. I do not use the red caviar, cucumber, or the drained pickled ginger. My version come out really good! The rice kinda of had a dark tint to it because of the sauce.

Sticky rice is a must and its not hard to find. This tasted exactly like restaurant California rolls.

Liked the outcome. rolling the roll not as hard as i thought. used less salt. glad i did.

I thought this tasted very good and once prep is done assembly is easy. My only problem was the rice was a little to wet, maybe next time I’ll use about a 1/4 less water when making the rice.

The mayonnaise is used on your fingers so nothing sticks to it. Great job in the useless description of how to make this folks. You have people mixing it in as per the first person that reviewed this recipe. Try harder next time. ..

where I come from a good California roll has crab salad, not crab stick (which isn’t even crab) I believe crab salad is made using crab stick though and mayo (but not 100%) also it’s very easy to make your own sushi rice and to buy sushi grade ric at your local Asian market. it makes rolling the sushi easier as it sticks to the nori better. e en though Cali rolls aren’t traditional Japanese sushi. they are still one of my favs! yum! also orange flying fish roe is used if making an inside out roll. much tastier than red caviar and is traditional. try my tips it’s worth it. over all this is a great recipe though

I’m doing this for a project in my Basic Ag class. I’m going to change a few things around though. Instead of crab I’m going to use crushed salmon and instead of red caviar I’m going to use my very own pimento spread. I don’t think I’ll find the wasabi anywhere so I’ll use the closest thing to it and go with horseradish sauce. I think it’ll turn out pretty good. 🙂

this is fantastic made it just as instructed wouldn’t change a thing except for maybe adding cream cheese with the crab instead it was truly wonderful! the caviar was expensive but worth it!!

CALIFORNIA MAKI on BakeSpace.com

Why I Love This Recipe

Here’s one of my sushi recipe collection I made for dinner. It’s almost 2 decades ago when I first tasted this recipe-like in a newly built Japanese restaurant before (Karate Kid) at SM Sta. Mesa. I think they were closed there nowadays but you can still find them in some other mall areas, just google it 🙂 It was a hot summer so I thought of making this one, such a flashback and a nice mood for a biteful meal, like indulging in with my favorite cool drink.


Ingredients You’ll Need


Nori (seaweed)

4 strips cucumber (3 inches)

6 strips carrot (2 inches)

5 strips of native mango

4 crab meat, fried

1 1/2 cup sushi rice


Directions

To Make a Sushi Rice:
To a small bowl of 1 tsp of white vinegar (rice vinegar,if you have it). Stir in 1 tsp of sugar and 1 tsp of salt. Heat until crystals are dissolved or microwave it for 15 seconds. Mixed it with warm 2 cups of rice.


Time to Roll a Nori:
1. Put Nori on the board, shiny part facing down.
2. Fill the nori with rice while spreading evenly, pressing down the sheet.
3. Leave 1 inch space at the end of the nori.
4. Use gloves to roll sushi so that the rice will not stick on your hands.
5. Put your thumb below the edge of the nori then lift up slowly while holding the fillings down with your four fingers.
6. Roll up then give a grip downward, pushing towards the end of nori.


To Cut Nori:
1. Wet knife before slicing sushi.
2. Hold sushi with one hand leaving an inch then slice.
3. Slice 1 inch in every sushi roll.
4. Wet again the knife as often as you slice the roll (around 3 cut).
5. Serve.


Questions, Comments & Reviews



This recipe is so awesome, I love it so much!! Here is the chance for someone needing a job, thanks: https://www. ecityworks.com/new-jobs



This recipe is so awesome, I love it so much!!


How to make California & Maki rolls

We have a hunch that California rolls have something to do with the Beach Boys and surfing but don’t yet have conclusive evidence. While we gather facts, learn how to make two iconic sushi dishes with raw salmon, avocado, cucumber and sesame seeds.

Ingredients to make California or Maki rolls

Cooked, cool sushi rice (learn how to make sushi rice)
Half a side of Alaskan salmon (it is on the SASSI green list, read more here)
½ a cucumber, peeled, deseeded and sliced
½ an avocado, peeled and sliced thinly lengthways
6 sheets of nori
20g sesame seeds, toasted

It is very helpful to have a silicone sushi mat (pictured below, buy one here) otherwise covering a traditional bamboo sushi mat in Clingwrap does the trick. Make sure you have a sharp knife for cutting your raw fish and the sushi, when rolled. Without a sharp knife, you will end up squashing your creation before it sees the light of plate.

Very simply, California rolls have their rice on the outside and are finished with sesame seeds while Maki rolls have their rice on the inside and are finished off with an outer layer of nori (seaweed sheet, tasty).

Making California rolls

1. Wet your hands and take a handful of sushi rice and press in an even layer onto the sushi mat, cover with a sheet of nori.

2. Place the avocado, cucumber and salmon horizontally the nori making sure that you have left a 2cm gap.

3. Lift the edge of the sushi mat closest to you and gently roll the sushi as you press the rice together until the ends of the mat meet.

4. Open the mat and place the California roll on the clean counter or table surface and roll into toasted sesame seeds.

5. Drape the mat evenly over the California roll and press gently to shape the roll into a rounded tube, then slice the sushi into 6 equal portions using a wetted sharp knife.

Making Maki rolls

1. Place a sheet of nori onto the sushi mat, wet your hands and take a handful of sushi rice and press in an even layer onto the nori.
2. Repeat the steps above as for the California rolls (but leave out the sesame seed bit).
The Alaskan Salmon can be swapped for fresh, uncooked tuna, slices of shelled prawn or anything else you are adventurous enough to try. Serve with wasabi paste, sushi mayonnaise and pickled ginger. Sushi ahoy!

Download print-friendly recipe for California rolls
Download print-friendly recipe for Maki rolls

{VIDEO} California Maki Sushi Bake

I am glad that, today, I am finally sharing with you a recipe for Sushi Bake.

If I am not mistaken, Sushi Bake or Baked Sushi became popular last year, when lockdown started. It is inspired by the rolled sushi and it’s a deconstructed version of it. I’ve never been a huge fan of the rolled sushi, but this baked version is a huge favorite of mine. In fact, this is not the first time I made it. If I remember if correctly, this is the fifth time, but the first four were not California Maki.

I haven’t shared with you the recipe when I made it the first time because we couldn’t wait to dig in right after it comes out from the oven. It’s still hot, but we didn’t care. The scene is always like that for the first four. This one, however, I managed to resist. I told myself, I need to resist in order to share with you this recipe while mangoes are still in season.

MY VERSION OF CALIFORNIA MAKI SUSHI BAKE

This sushi bake is made up of cooked sushi rice, imitation crab, cucumber, mango, kewpie mayo, cream cheese, sriracha, seasoned rice vinegar, furikake, and spring onions. Sushi Bake varies from one cook to another, depending on one’s preference.

I love this version a lot that I wish mango is available all-year round. It’s spicy, creamy, the rice is not dry or mushy – just perfect!

NOTES:

  • Use any brand of sushi rice and follow the package instructions. I used this brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured the cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
  • Sushi bake stays good for 3 days in the fridge. Reheat using a microwave.
  • Always do a taste test and adjust according to your preference.  
  • I used an oval baking dish with a 1.25 L capacity.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this at Fiesta Friday #390 | WEEKEND POTLUCK #489 | Happiness is Homemade | Lou Lou Girls Fabulous Party 382 | Full Plate Thursday, 547 | What’s for Dinner? Sunday Link up #326 |

California Maki Sushi Bake

A great twist to the California Maki rolled sushi is this sushi bake. It’s spicy, creamy, the rice is not dry or mushy – just perfect!

Author Jhuls @ The Not So Creative Cook

Ingredients

  • 3
    cups
    cooked sushi rice
    see notes
  • 4
    tbsp
    (60 ml) rice vinegar
  • 4
    tsp
    white sugar
  • 1
    tsp
    salt
  • 1
    tbsp
    sesame oil
  • 5
    sticks imitation crab
    chopped
  • ¾
    cup
    chopped cucumber
  • 1
    cup
    chopped mango
    ripe
  • 100
    g
    cream cheese
  • 1/3
    cup
    kewpie mayo
    more for the topping
  • ¼
    cup
    furikake
  • Sriracha
  • Spring onions
    sliced
  • Nori sheets

Instructions

  1. Cook the sushi rice according the package instructions. 250 g of uncooked rice yields up to about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.

  2. Preheat the oven to 400 F. Prepare a baking dish. I used an oval baking dish with 1.25 L capacity.

  3. In a bowl, add rice vinegar, sugar, salt and sesame oil. Mix and warm up in the microwave for 10 seconds.

  4. When rice is cooked, transfer to a bowl. Add the vinegar mixture and mix. Spread this evenly on the prepared baking dish. Add some of the furikake on top of the rice.

  5. Using another bowl, add imitation crab, some of the chopped cucumber and chopped mango (reserving some for topping), cream cheese and kewpie mayo. Give it a good mix. Add this to the rice topped with furikake, spread evenly. Add the rest of the chopped cucumber and mango. Add more furikake. Drizzle with sriracha and kewpie mayo.

  6. Bake in a preheated oven at 400 F for 20-30 minutes.

  7. Remove from the oven, drizzle more Sriracha and kewpie, and top with sliced spring onions. Let it cool down a bit.

  8. Take a spoonful of the sushi bake and place on top of a nori sheet. Enjoy!

Recipe Notes

  • Use any brand of sushi rice and follow the package instructions. I used this brand. (HOW I COOKED THE SUSHI RICE: (1) I weighed 250 g of uncooked sushi rice; washed 3 times. (2) I added 435 ml (1 ¾ cups) of water, and then cooked using a rice cooker.) 250 g of uncooked rice yields about 3 cups of cooked rice. I measured cooked rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
  • Sushi bake stays good for 3 days in the fridge. Reheat using a microwave.
  • Always do a taste test and adjust according to your preference.
  • I used an oval baking dish with 1.25 L capacity.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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90,000 Home-cooked California Rolls

Home-cooked California Rolls – A wonderful dish for lovers of Asian cuisine. These rolls are incredibly popular in oriental sushi bars and restaurants and it’s understandable – they are delicious! Now in our stores and specialized departments you can find all the ingredients you need to make sushi and rolls at home. “California” consists of rice, avocado, crab meat and tobiko (flying fish) caviar, the rolls look very beautiful and bright, both outside and in section. Instead of crab meat, I used good quality crab sticks. Try to make these rolls, it’s not that difficult. Serve them with wasabi and soy sauce, and optionally with pickled ginger. From this number of products, 6 rolls will be obtained. How to cook rice for this dish can be found here.

To make California rolls at home you will need:

tobiko caviar (flying fish roe) – 30 g.

Peel the avocado, remove the bone, cut into thin cubes.

Cut the crab sticks into strips in length.

On a mat, wrapped in foil, place the nori sheet with the rough side up, place the rice.

Spread the rice over the entire nori sheet in a thin layer, not reaching the bottom edge about 1 cm (as in the photo).

Gently turn the nori leaf with the rice over (this is best done using a second mat). Then put a 1 cm wide strip of rice on top of the sheet (as in the photo).

Place a strip of avocado and a strip of chopped crab sticks on the opposite edge of the nori leaf, stepping back from the edge, about 1 cm.

Using a mat, roll everything into one tight roll, starting from the edge with an avocado.

Cut the roll into 2 pieces.

Scrolling half of the roll with a mat, sprinkle the roll on all sides with a thin layer (slightly pressing down) of tobiko (flying fish) caviar.

Do the same with the other part of the roll.

Wrap both the resulting rolls with cling film (cling film is needed so that during further cutting of the rolls the caviar does not crumble and does not stick to the knife).

With a very sharp and thin knife, cut each roll into 3 parts, cutting off the edges beforehand. As a result, we get 6 rolls.

Wonderful, delicious “California” rolls, prepared at home, beautifully put on a plate (free from the film) and serve with wasabi and soy sauce. When cut correctly, the cut of these rolls looks gorgeous!

Bon appetit!

Maki Sushi Recipe 🔥 on Tasty Blog

Cooking Recipe:

A bit of theory

All rolls are divided into two types:

  • Hoso-maki – thin rolls with one or two fillings, prepared on half a nori sheet,
  • Futo-maki – thick rolls with three or more fillings, cooked on a whole nori sheet.

There is a separate type of rolls that are wrapped with rice outside – ura-maki . These include, for example, California rolls and Philadelphia rolls.

In this recipe, we’ll figure out how to make Hoso Maki.

Rice

For the preparation of sushi and rolls, a special type of rice is traditionally used – sushi-meshi. Its peculiarity is that it is more sticky than other varieties of rice.

Special sushi rice is quite expensive and is not available everywhere, so sometimes it is advisable to choose a more budgetary substitute for it.In my experience, round-grain Krasnodar (Kuban) rice is well suited for rolls. It is slightly less sticky than special sushi rice, but when cooked correctly, it also gives excellent results.

Fillings

Traditionally, rolls are made from fresh, raw ocean fish – most often salmon and tuna. But in our conditions, it is almost impossible to buy fresh fish – the one that is sold in supermarkets as chilled, I personally have great doubts. Therefore, at the moment I prefer to cook rolls from lightly salted fish and heat-treated seafood – it is safer for health, although not entirely authentic.

Most common filling products:

  • Salmon
  • Shrimp
  • Tuna
  • Smoked eel
  • Cucumber
  • Avocado
  • Cream cheese (Philadelphia)
  • Japanese omelette
  • Bell pepper
  • Shiitake mushrooms
  • Caviar (salmon or flying fish)
  • Crab meat

Rolls with salmon and rolls with cucumber are considered the most traditional.Otherwise, the fillings can be combined to your liking.

My favorite combinations:

  • Salmon and avocado
  • Salmon, avocado and cucumber
  • Shrimp and cucumber
  • Salmon, cucumber and cream cheese

Side dishes

Maki sushi and nigiri sushi are served with wasabi (Japanese horseradish), gari (pickled ginger) and soy sauce.

Toolbox

To prepare rolls you need:

  • Bamboo mat (makisu or sushi mat).Without it, it is almost impossible to roll a roll qualitatively.
  • Wide non-metallic bowl for mixing and cooling rice.
  • Flat wooden spatula .
  • Bowl of water. Sushi rice is very sticky and easily sticks to your hands. Therefore, in the process of preparing rolls, before taking rice, hands must be moistened with water each time.

Let’s move on to the recipe itself.

Cooking rice.

First, rinse it under running water until the water becomes almost transparent.Put the rice in a saucepan and fill it with water. Ideally, it should be 1/10 more than rice. Therefore, for our 500 g of rice, we use 550 ml of water.

We put the saucepan over high heat, cover with a lid and bring to a boil – this will take about 4-5 minutes. Reduce heat to low and cook under a closed lid for about 12-15 minutes, until the rice has absorbed all the water.

Turn off the heat and let the rice stand under the lid for about 15 minutes.

While the rice is infused, mix the vinegar, salt and sugar in a ladle.We put on the stove and over low heat, stirring constantly, bring until salt and sugar dissolve.

Transfer the rice to a wide non-metallic dish, pour it evenly with the vinegar mixture and start stirring with a wooden spatula. You need to stir the rice gently, with cutting movements, as if drawing lines along the rice. This will allow the rice to mix well with the vinegar dressing without crushing it. We stir until the grains begin to gather in loose lumps.

Let the rice cool completely.

Preparing the fillings. Peel the cucumber, cut out the seeds and cut into thin strips.

We also cut the fish into strips.

Cut the avocado in half, remove the pit, peel and cut into strips.

Do not forget to put a bowl of warm water next to your workplace.

Cut each nori sheet in half across the wider side.

Place half of the sheet on the rug with the rough side up.We wet our hands in water and shake off excess drops. We take so much rice from a bowl at once so that it is enough for one roll – this is about 80 grams. We spread it on the nori with a layer of about 3-5 mm. On the side closest to you, leave a free strip of nori about 0.5 cm wide, and on the opposite side – about 1-1.3 cm.

Do not tamp the rice too hard.

Wet hands again in water. With the edge of the palm, make a small long groove in the middle of the spread out rice. Lightly grease it with wasabi.

Put the filling in the groove (in my version it is salmon + cucumber or salmon + avocado).

We begin to roll up the roll. With the thumbs of both hands, lift the edge of the rug together with the nori, while holding the filling with the index and middle fingers. We bend the rug at right angles along the line on which the filling lies.

Gently wrap the raised edge of the rug together with the nori and rice down so that the rice at opposite ends touches.Next, raise the edge of the rug and turn the roll so that the strip of nori free from rice overlaps with the roll.

We twist the roll into the mat and squeeze it slightly with our hands to compact the rice. But do not press too hard, otherwise a) the rice can be compacted too hard and the rolls will turn out to be tasteless and too sticky, b) the filling will come out of the ends.

Roll ready.

Repeat with the remaining rice and filling. Every time before taking the rice, we moisten our hands.

Place 2-3 rolls on a cutting board. To prevent the rice from sticking to the knife, before cutting the rolls, dip the tip in water and turn the knife over so that the drops run along the cutting edge. We cut the rolls in half across, then each half into 3-4 more pieces. Before each cut, moisten the knife in water.

Serve rolls with ginger, wasabi and soy sauce.

Bon appetit!

90,000 Sushi Roll California Homemade Recipe – Snacks.”Food”

California Sushi Roll at home recipe – Snacks. “Food”

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Energy value per serving

Caloric value

Proteins

Fats

000 Carbs

Fats

9000 Carbs

Carbs

grams

* Calories calculated for raw products

Crab sticks

150 g

Tobiko caviar

50 g

Cream cheese

30 g

Dry nori seaweed

1 piece

Cooking instructions

30 minutes

Print

1 Boil the rice in advance.

2 Cut avocado into slices and peel.

3 Cut the avocado and the peeled cucumber into long thin strips.

4 Cut the crab sticks into pieces. Add caviar and cream cheese. Mix.

5 Cover the mat with cling film. Place the nori sheet on the mat, glossy side down. Spread the rice evenly over the entire surface of the nori.

7 Place the filling in the middle.

8 Place the cucumbers and avocados on both sides.

9Lift the mat with two fingers and wrap the roll.

10 Evenly distribute the efforts when rolling the roll. Press lightly on the sides and top with your fingers.

11 Sprinkle tobiko on top.

12 Press on both sides with a mat.

13 Moisten the knife with water. Holding the knife at an angle, cut the roll into portions. Then press down again with the mat to align the shape.

14Place the California rolls on a plate and serve with soy sauce.
Bon Appetit!

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Japan: California Roll – Recipes

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Some will say that the California roll is not Japanese.And there is some truth in this. This sushi recipe was not created in Japan, but in California in the late 1960s.

But the California roll is definitely Japanese, like the one that Charlotte, UK invented … French!

What is the origin of the California roll?

This type of sushi is actually called Uramaki (Maki with Rice Outside) was invented by a Japanese chef from Los Angeles. Even if there is a lot of controversy about its origins, it looks like it was Ichiro Mashita, the sushi chef at a Los Angeles restaurant called Kaikan, who created this maki in 1967, replacing the toro (fatty tuna) with the avocado he almost had. The same texture. It was also reported that he made this sushi roll with rice on the outside because Americans are not used to eating seaweed (nori) but traditional maki are.

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What is California Roll?

California roll is just one type of maki (or sushi roll). It should always be cooked with crab (or surimi), cucumber and avocado. If it contains other ingredients, then it is a different type of maki, but it cannot be called a California roll.

Sushi History

Sushi is an ancient tradition that, despite everything, was invented in Southeast Asia by the people living along the Mekong River, not the Japanese. Initially, the rice was fermented and the fish was wrapped in rice envelopes. This technique gave a different umami flavor for sushi. Vera told us about all the minds at the miso stand. On contact with rice, fish proteins break down into amino acids. At that time, the fermented rice was thrown away and not even eaten.

It was during the Muromachi period in Japan (1336-1573) that sushi as we know it was born. When vinegar was added to rice to facilitate and speed up fermentation, modern sushi was born. Popular in Osaka, it spread to the rest of Japan and finally reached Edo (now Tokyo) in the 18th century.

Modern sushi is also credited to Hanai Yohei (1799-1858), who created it during the Edo period. Originally, Edomae zushi sushi (sushi in Edo Bay) was even known.

What types of sushi are there?

There are different types of sushi Chirashizushi : a bowl of rice with raw fish and vegetables – Inarizushi : a bag of fried tofu usually filled with rice only – Makizushi Sushi, which is usually wrapped in nori (seaweed) leaf, but also can be wrapped in soy paper, cucumber or thin omelet.California roll is a type of makizushi or maki with rice on the outside, which is not common in Japan. There are several types of makizushi such as temaki, cone-shaped maki, also known as hand roll. Uramaki – This is a type of maki or sushi roll with rice on the outside. It is often garnished with sesame seeds or tobiko (flying fish roe). The first uramaki created was, in fact, a Californian scroll. Uramaki is very unusual in Japan. Narezushi : The closest thing to the original sushi made with fermented rice – Nigiruzuhsi : What is most often called “sushi” in the Western world.Nigiru consists of oblong ball rice with raw fish. Oshizushi : pressed rice block

I used to make homemade sushi a lot, but this was my first time making rolls from California, as I usually prefer surimi fish. If you are making sushi from anything other than surimi, be careful to buy very fresh fish (fresh fish is often sold in Japanese supermarkets). You can also freeze your fish, which will kill most potential germs.

Sushi, well prepared with fresh ingredients, is not dangerous and simply delicious. This California roll recipe is very easy to make. Learn how to make sushi at home and you are sure to amaze your friends and family.

California roll

Some will say that the California roll is not Japanese. And there is some truth in this. It was actually created in California in the late 1960s.

Course: snack

Cuisine: Asian, Japanese.

Servings: 8 rolls

By Mike Benayoun

Ingredients

For sushi rice.

  • 6 cups sushi rice
  • 6 cups of water
  • 6 tablespoons rice vinegar
  • 6 tablespoons sugar
  • 2 tablespoons salt

For California rolls.

  • Sushi Rice (see recipe below)
  • 4 nori leaves (dried seaweed)
  • 10 oz Surimi Sticks
  • 1 cucumber
  • 1 avocado
  • Roasted sesame seeds
  • Gary (pickled ginger)
  • Wasabi
  • Soy Sauce

Instruction

Sushi rice

  1. Put the rice in a bowl and cover with cold water. Stir rice in water, pour and repeat 2-3 times or until water runs clear.

  2. Put rice and water in a saucepan and place over high heat.

  3. Bring to a boil, expose.

  4. Reduce heat to low and cover. Cook for 15 minutes.

  5. Remove from heat and let stand under the lid for 10 minutes.

  6. Combine rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.

  7. Transfer the rice to a large wooden or glass (non-metallic) bowl and add the vinegar mixture.

  8. Gently stir with a wooden or plastic spoon to coat each grain of rice with the vinegar mixture.

  9. Let cool, but do not refrigerate as the texture of the rice changes.

Californian rolls

  1. Cut the avocado in half. Remove kernel. Peel each half and cut into thin 1 inch strips.

  2. Cut the cucumber to the size of a nori leaf. Cut in half lengthwise. Squeeze out the center with a spoon. Cut thin sticks.

  3. Cut the nori sheets in half.

  4. Prepare a bowl of cold water and a clean, damp cloth before you start making sushi.

  5. Also prepare a bamboo mat wrapped in plastic.

  6. Place half of the nori sheet on the bamboo mat. Rinse your hands.

  7. Take a rice ball and spread it over the nori.

  8. Use your thumb, forefinger and middle finger to push the rice outward to spread it over the entire surface of the algae leaf.

  9. Turn the nori so that the rice is wrapped in the plastic wrap.

  10. Place the avocado, surimi sticks and cucumber about an inch from the bottom of the nori leaf.

  11. Roll up the bamboo mat and press lightly to form a cylinder.

  12. Unfold the rug and roll the poppies all the way this time. Press lightly while rolling the bamboo mat.

  13. Sprinkle roasted sesame seeds on the sides of the maca.

  14. Dip a sharp knife into the water.

  15. Cut the poppies into 8 equal pieces.

  16. Serve with gari (pickled ginger), wasabi and soy sauce.

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How to cook sushi california. How to make California rolls – photo instructions for each

California rolls at home, a simple recipe that every housewife can handle. Prepare these delicious California rolls at home according to our recipe and you will not regret it!

The recipe for making California rolls is quite simple and does not take much time. First, take our sushi mat and wrap it in regular cling film (which is sold in stores).Next, place half of our nori sheet on the bottom half of the rug. Then evenly and carefully lay out the rice on the nori, but at the same time leave a free strip of 1.5-2 centimeters below. It is necessary to crush the rice in order for it to become denser. After that, cover the top with the second half of our rug and press down the same way.

Next, we need to turn our rug over so that the rice stays on the bottom. Take the sliced ​​avocado and lay it out neatly in the middle. Then we put the royal ones in the same way.And of course, don’t forget to add Japanese mayonnaise.

After that, we take our rug for making sushi by the edges together with the tip of nori (which we left without rice). And we wrap it slowly, making sure that our filling does not fall out of the nori and does not go over the edges. Joining the nori with the ends, press a little and gently fold our roll. You can also roll the resulting roll to the other side and press down to give it a square shape. The roll is done!

Then we take the roe of flying fish (tobiko) and evenly, across the width of our roll, lay it on the mat. We begin to wrap slowly, in the same movements as before. Do not forget to press down lightly. Half done!

It remains to cut our sausage into equal parts. It is important that the knife is sharp! And before the next cut, our knife must be moistened in cool water, this is done so that the rice does not stick to the knife, and the cut is smooth.

That’s it! Here is a ready-made California roll with shrimp
cooked with your own hands.

Bon appetit!

Japanese cuisine has firmly entered the life of our compatriots.Some of us love sashimi, soups, kebabs and others. Others are wary of them – at least for fear of eating raw fish. Be that as it may, there are simply no people indifferent to Japanese rolls. And today we will try to cook the most popular of them – the California roll – at home.

It doesn’t matter if you decide to organize a thematic surprise to your household with something new or just don’t trust the quality of the products from the cafe, the main thing is that you set out to make an exotic dish with your own hands. Using the recommendations in this article, you will make a California roll at home as good as in a Japanese restaurant! Maybe even better.

A bit of history

Before making California rolls, let’s talk about how this dish appeared. It was invented by a cook in a Tokyo restaurant named Ichiro Mashita. In his establishment, rolls were very popular, but once the chef noticed that not all visitors, especially tourists from America, like the stuffing wrapped in them.And then Ichiro began to cook the rice rolls outside, thus hiding the strips of seaweed inside. This “Americanized” version is called sushi maki, and its popularity has stepped far beyond Japan.

What’s inside?

The classic recipe uses avocado as one of the main ingredients. But if this is not the first time you are preparing a California roll at home, you can experiment and add other ingredients: cucumber, carrots, lettuce or even mango – some gourmets especially note the taste of this product.

In general, the traditional ingredients of “California” are the following: nori (colored leaves), crab meat (ideally it is better to use it, not crab sticks), avocado, special Japanese mayonnaise and (it is also found under the name “tobiko caviar” ). To carefully wrap the rolls, you will need a special mat, and also pour water into a bowl in advance – to moisten your hands during the formation of the dish.

Cooking rolls at home

“California” is not difficult to prepare, and with a little stuffing your hand, you will handle the mat no worse than a regular sushi.So, put all the ingredients on the table in front of you and start the cooking process.

  1. Dip your fingers in a bowl of water.
  2. Take a serving of prepared rice and squeeze it a little in the palm of your hand until firm.
  3. Place the cereals on the nori sheet (it should be shiny side down and matte towards you) and spread it evenly over the entire surface. The rice layer should go slightly beyond one long edge of the sheet and not reach about a centimeter to the other edge – to make it easier to roll the roll.
  4. Carefully turn the sheet over with the rice down – in front of us is a ready “platform” for laying the rest of the ingredients.
  5. In the middle we make a “lane” of Japanese mayonnaise.
  6. Put pieces of crab meat on top.
  7. Top – Avocado peeled and cut into thin slices.
  8. Using a mat, gently fold the roll, ironing it and trimming the sides.
  9. We unfold and admire the snow-white surface of the rice roll – the California roll is almost ready at home!
  10. Sprinkle it with tobiko caviar and cut it into portions with a sharp knife.

This is how easy it is to prepare a beautiful and mouth-watering California roll!


California rolls are a type of sushi that attracts with a special way of cooking – “inside out”. A peculiar and complex at first glance dish, which got into the restaurants of the post-Soviet space from the United States, may well be prepared at home.

California Rolls – Classic Recipe

In the menus of many restaurants with Asian cuisine, such a dish, prepared according to the classic recipe, is always present.If desired, it is absolutely not difficult to repeat it at home.

What tools are needed for making rolls

If there is no special set for making sushi in the kitchen, you can use the following tools:
  • stewpan with a lid;
  • bowl;
  • wooden spatula;
  • fan;
  • deep bowl;
  • bamboo mat;
  • cutting board.

Ingredients for making rolls

The composition of rolls according to the classic recipe for home cooking includes:
  • sugar – 15 g;
  • soy sauce – 15 g;
  • avocado – 1 pc.;
  • rice – 200 g;
  • cucumber – 1 pc.;
  • nori – 2 g;
  • mayonnaise – 100 g;
  • vinegar – 60 ml;
  • wasabi sauce, shrimp (crab meat) and red caviar – to taste;
  • water, salt.

Step-by-step cooking technology

A Japanese dish, which owes its popularity in Europe to the absence of raw products that are poorly accepted by Europeans, is prepared as follows:
  1. Rice is washed with running water and laid out in a saucepan.There it is cooked under a closed lid in 200 ml of water for about 10 minutes over medium heat.
  2. Vinegar and 5 ml of boiled water are poured into a bowl, salt and sugar are added, and then everything is heated.
  3. After the cooked rice has been infused for 10 minutes, pour the vinegar mixture into the saucepan.
  4. At the same moment, the rice is actively stirred with one hand, and the vinegar vapors are dispersed in a fan with the other. The container is covered with a lid and set aside.
  5. The peeled avocado and cucumber are cut into oblong slices, the shrimp are halved.
  6. The mayonnaise is put into a bowl with wasabi and soy sauce.
  7. Nori is laid out on the bamboo mat with the glossy side down.
  8. Water with a little vinegar is poured into a deep bowl.
  9. Hands are moistened with vinegar water and the rice is evenly spread on the nori, which is then turned over.
  10. One half of the other side of nori is filled with avocado, shrimp, cucumber and mayonnaise sauce.
  11. With the help of a mat, the workpiece is rolled into a roll and rolled in the roe of a flying fish.Before serving, the dish is cut into pieces.

So that the rice does not “stretch” for the knife and the rolls are neat, before each cut you need to dip the knife into water with lemon juice.

Variation of rolls with salmon

California Salmon Roll is a popular variation on the classic crab meat recipe.

We need:
  • 60 g of trout;
  • nori sheet;
  • 100 g of rice;
  • avocado;
  • sesame seeds or caviar;
  • cucumber.
Method of preparation:
  1. Rice is boiled as described in the classic recipe.
  2. Avocado, fish and cucumber are cut into thin strips.
  3. Nori is divided in half.
  4. A bamboo mat is covered with cling film, on which rice is laid out with hands soaked in water.
  5. The groats are covered with one part of nori so that it protrudes slightly at the edges, where cucumbers, avocados and trout are then laid out.
  6. Using a mat, the roll is rolled up and rolled in sesame or caviar.
  7. The dish is served cut into pieces.

Is cheese added to California rolls?

Adding cheese to a California roll will turn it into a different dish. However, it is no less popular in establishments serving Japanese cuisine. Roll California, which bears the name of the state where it was first introduced by the chef, is confused by some with the Philadelphia roll. It is the last dish that stands out for the combination of salmon with delicate cream cheese. Roll Philadelphia appeared 10 years after the release of the famous culinary masterpiece with rice on the outside.

Caloric content of California rolls

Energy value of California roll is 176 kcal per 100 g of product.

And at first glance, the dish is a real storehouse of nutrients necessary for the body:
  • Nori – pressed algae containing vitamins A and C, carbohydrates, vegetable proteins and minerals (iodine, calcium, iron and phosphorus) … The product is often included in the diets of people suffering from thyroid diseases and atherosclerosis.
  • Rice is also rich in minerals, including potassium, calcium, zinc, selenium, manganese, iron, and B vitamins.
  • Crab meat is an irreplaceable source of vitamin PP, fluorine, molybdenum and nickel.
  • Avocado is a fruit long known for its unrivaled range of vitamins and minerals, which is used in diets for people with cardiovascular diseases, low immunity, high blood pressure and cholesterol levels.

However, despite all the benefits of the main components of an overseas dish, do not forget about the presence of such an ingredient as mayonnaise in it.The content of unhealthy fats and preservatives in it can negate all the advantages listed above.

How to present the finished dish beautifully?

Rolls are ready. The question remains how to serve them correctly so that the dish looks even more refined and appetizing.

  • Traditionally, they are served using square-shaped plates, bamboo trays and wooden planks.
  • If the choice fell on the plates, then their color should not be bright, distracting attention from the dish itself.
  • Directly the rolls are decorated with a small amount of wasabi and pickled ginger.
  • Hot soy sauce is served in a separate bowl, in which rolls are dipped.
  • Typically, a spicy dish is served with a refreshing green tea.
  • It would be appropriate to serve Japanese vodka sake or beer as strong drinks along with rolls.

Thus, a beautiful Japanese dish, which is very popular among visitors to Asian restaurants, with the presence of certain tools and desire, it is quite possible to cook at home.A little patience and skill, and you will succeed!

My other half loves Japanese food, especially sushi rolls. As you know, it includes many dishes with raw or lightly salted fish, the merits of which can be written and talked about for a very long time. Indeed, in the overwhelming majority of foods eaten raw bring more benefits than after heat and other processing. The beneficial effect of fish, as such, and raw in particular – is undeniable! But this is only if it is of decent quality.

Since my family does not belong to the happy owners of a “small house” on the Pacific coast and, accordingly, cannot afford to eat fish caught in the morning from the ocean depths for lunch, I am suspicious of dishes from the aquatic fauna that have not passed heat treatment and try not to use them myself, especially not to give them to children. But what to do when you want to pamper yourself with sushi rolls? California sushi rolls, in which fish are replaced by crab meat, were a great outlet for me and my family.Although not entirely Japanese, it is still very tasty.

The classic California roll refers to the so-called “inside out” rolls, that is, rice on the outside, or uramaki sushi rolls. California sushi rolls are based on crab, rice and nori. Add cucumber or avocado if desired. Sprinkle the top with fried sesame seeds or use tobiko (flying fish roe). At the restaurant we will be served uramaki with real crab meat, and at home you can save money by replacing the delicacy with democratic crab sticks (meat).

Before cooking, I will give a few tips.

  • Rice must be round grain. It must be well rinsed from impurities, dust and excess starch (it is better to soak for 10-15 minutes). Boil the cereal under a tightly closed lid, then insist by placing a towel under the lid. The towel will absorb excess moisture and the rice will be crumbly.
  • Water should be taken 15-25% more rice, that is, the water should be 1-1.5 cm higher than cereals.
  • When buying rice vinegar, pay attention to the composition, most often salt and sugar have already been added to it, then you can immediately add it to boiled rice.If there are no bulk ingredients in the composition, they need to be added (for 50 ml of rice vinegar, 30 g of sugar, 10 g of salt) and the mixture is heated until they are dissolved.
  • If rice vinegar is not available, it can be replaced with table vinegar. To do this, mix 9% table vinegar (50 ml) with water (90 ml), salt (2 tsp) and sugar (4 tbsp) until the bulk products are completely dissolved. This solution is enough for seasoning 1 kg of rice (dry).
  • Rice must be used warm.
  • In order for the nori sheet to adhere well, it must be slightly moistened with water.
  • In order not to wash the mat from rice for a long time, wrap it in two or three layers in plastic wrap.
  • The size of the roll should be such that it can be placed in its entire mouth without biting off.
  • Before cutting, the rolls must be cooled, so that all the ingredients will better reveal their taste, and the roll will be denser and more uniform.

Now let’s get down to the recipe for this amazing exotic dish.

Nutritional value of the dish per 100 gr.

BZHU: 6
/ 6
/19

Kcal: 144

GI: medium.

AI: Medium.

Cooking time:
active 25 min + 15-20 min to cool the rice, 30 min in the refrigerator.

Servings:
3 rolls (900 g)

Ingredients of the dish.

  • Round grain rice – 250 g
  • Dressing for rice (rice vinegar) – 50 ml.
  • Cucumber – 60 g.
  • Philadelphia cream cheese – 100 g, can be replaced with mayonnaise.
  • Crab meat – 100 g.
  • Nori – 3 pcs.
  • White sesame – 20 g.
  • Black sesame – 20 g.

Recipe for the dish.

Let’s prepare the ingredients. I wanted to give California sushi rolls a creamy touch, so for the filling I will use Philadelphia soft cream cheese, which I made the day before (the recipe can be found on the website). Cream cheese can be substituted with regular mayonnaise.

Rice is washed with cold water until the latter becomes transparent.

Place the cereals in a saucepan and fill with water, about 1-1.5 fingers higher than the rice. We put on maximum heat until the water boils.

After the rice has boiled, reduce heat to low and cook for another 12 minutes.

While the rice is cooking, lightly fry the sesame seeds (5-7 minutes over medium heat).

Remove the cooked cereals from the heat, close the lid tightly, placing a towel under it, it will absorb excess moisture and the rice will turn out to be crumbly.We leave it in this state for 15 minutes.

Cut the cucumber into long strips (without seeds).

Crab meat (sticks) grate or chop with a knife.

Cut the nori sheet in half.

Pour the dressing into the finished rice, mix thoroughly with a wooden spatula and wait until it cools.

Add cream cheese to chopped crab meat, mix.

All ingredients are prepared, you can “twist” sushi rolls.

Place a nori sheet on the mat.

Spread rice on top of the sheet with wet hands in an even layer, so that it is 1-2 cm higher than the sheet and does not go into it from below at the same distance. At this point, the rice can be sprinkled with sesame seeds right away and lightly crushed with a mat to prevent it from flying around.

Lift the nori sheet by the free edge and turn the rice downwards away from you.

Put the filling in the middle of the nori sheet: crab meat with cheese and cucumber strips (I forgot to take a photo with a cucumber).

Using a mat, fold the top of the nori sheet towards ourselves, so that the filling is tightly sealed inside and does not come out. Then we fold the bottom of the mat to form a “sausage”. We run our hands along it several times, without unrolling the mats, we achieve uniform density.

Do not be discouraged if you slightly wrinkled our California sushi roll, put it back on the mat and reshape it.

We put the cooked in the refrigerator for 30 minutes.

Cut the California sushi rolls into 8 pieces and serve with soy sauce, ginger or other spices.

Bon appetit!

90,000 Recipe California maki, krab, awokado (SaijoSushi). Calorie, chemical composition and nutritional value.

Chemical composition and nutritional analysis

Nutritional value and chemical composition

“California maki, krab, awokado (SaijoSushi)” .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient Number Norm ** % of the norm
in 100 g
% of the norm
100 kcal
100% of the norm
Caloric value 130.7 kcal 1684 kcal 7.8% 6% 1288 g
Proteins 4.2 g 76 g 5.5% 4.2% 1810 g
Fats 3.7 g 56 g 6.6% 5% 1514 g
Carbohydrates 19.5 g 219 g 8.9% 6.8% 1123 g
Dietary fiber 1.3 g 20 g 6.5% 5% 1538 g
Water 6.8 g 2273 g 0.3% 0.2% 33426 g
Ash 0.298 g ~
Vitamins
Vitamin A, RE 0.6 μg 900 μg 0.1% 0.1% 150000 g
beta Carotene 0.006 mg 5 mg 0.1% 0.1% 83333 g
Vitamin B1, thiamine 0.045 mg 1.5 mg 3% 2.3% 3333 g
Vitamin B2, riboflavin 0.023 mg 1.8 mg 1.3% 1% 7826 g
Vitamin B4, choline 1.29 mg 500 mg 0.3% 0.2% 38760 g
Vitamin B5, pantothenic 0.126 mg 5 mg 2.5% 1.9% 3968 g
Vitamin B6, pyridoxine 0.023 mg 2 mg 1.2% 0.9% 8696 g
Vitamin B9, folate 7.364 μg 400 μg 1.8% 1.4% 5432 g
Vitamin C, ascorbic 0.91 mg 90 mg 1% 0.8% 9890 g
Vitamin E, alpha tocopherol, TE 0.07 mg 15 mg 0.5% 0.4% 21429 g
Vitamin K, phylloquinone 1.9 μg 120 μg 1.6% 1.2% 6316 g
Vitamin PP, NE 0.4942 mg 20 mg 2.5% 1.9% 4047 g
Niacin 0.121 mg ~
Macronutrients
Potassium, K 59.15 mg 2500 mg 2.4% 1.8% 4227 g
Calcium, Ca 45.76 mg 1000 mg 4.6% 3.5% 2185 g
Magnesium, Mg 19 mg 400 mg 4.8% 3.7% 2105 g
Sodium, Na 2.91 mg 1300 mg 0.2% 0.2% 44674 g
Phosphorus, P 26.5 mg 800 mg 3.3% 2.5% 3019 g
Microelements
Iron, Fe 0.535 mg 18 mg 3% 2.3% 3364 g
Manganese, Mn 0.013 mg 2 mg 0.7% 0.5% 15385 g
Copper, Cu 17.27 μg 1000 μg 1.7% 1.3% 5790 g
Selenium, Se 0.036 μg 55 μg 0.1% 0.1% 152778 g
Fluorine, F 0.64 μg 4000 μg 625000 g
Zinc, Zn 0.0582 mg 12 mg 0.5% 0.4% 20619 g
Digestible carbohydrates
Starch and dextrins 0.319 g ~
Mono- and disaccharides (sugars) 0.6 g max 100 g
Essential amino acids 0.163 g ~
Arginine * 0.058 g ~
Valine 0.027 g ~
Histidine * 0.015 g ~
Isoleucine 0.024 g ~
Leucine 0.041 g ~
Lysine 0.017 g ~
Methionine 0.017 g ~
Methionine + Cysteine ​​ 0.026 g ~
Threonine 0.023 g ~
Tryptophan 0.009 g ~
Phenylalanine 0.027 g ~
Phenylalanine + Tyrosine 0.048 g ~
Essential amino acids 0.39 g ~
Alanine 0.024 g ~
Aspartic acid 0.051 g ~
Glycine 0.042 g ~
Glutamic acid 0.12 g ~
Proline 0.023 g ~
Serine 0.029 g ~
Tyrosine 0.022 g ~
Cysteine ​​ 0.01 g ~
Sterols (sterols)
beta Sitosterol 6.364 mg ~
Saturated fatty acids
Saturated fatty acids 0.5 g max 18.7 g
16: 0 Palmitic 0.127 g ~
18: 0 Stearic acid 0.067 g ~
20: 0 Arachidic 0.003 g ~
Monounsaturated fatty acids 0.761 g min 16.8 g 4.5% 3.4%
16: 1 Palmitoleic 0.003 g ~
18: 1 Oleic (omega-9) 0.588 g ~
Polyunsaturated fatty acids 0.885 g 11.2 to 20.6 g 7.9% 6%
18: 2 Linoleic acid 0.594 g ~
20: 5 Eicosapentaenoic acid (EPA), Omega-3 0.019 g ~
Omega-6 fatty acids 0.6 g 4.7 to 16.8 g 12.8% 9.8%

Energy value California maki, krab, awokado (SaijoSushi) is 130.7 kcal.

Main source: Created in the application by the user. More details.

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the application
“My Healthy Diet”.

90,000 California at home. How to make California rolls – photo instructions for each

Japanese cuisine has firmly entered the life of our compatriots.Some of us love sashimi, soups, kebabs and others. Others are wary of them – at least for fear of eating raw fish. Be that as it may, there are simply no people indifferent to Japanese rolls. And today we will try to cook the most popular of them – the California roll – at home.

It doesn’t matter if you decide to organize a thematic surprise to your household with something new or just don’t trust the quality of the products from the cafe, the main thing is that you set out to make an exotic dish with your own hands.Using the recommendations in this article, you will make a California roll at home as good as in a Japanese restaurant! Maybe even better.

A bit of history

Before making California rolls, let’s talk about how this dish appeared. It was invented by a cook in a Tokyo restaurant named Ichiro Mashita. In his establishment, rolls were very popular, but once the chef noticed that not all visitors, especially tourists from America, like the stuffing wrapped in them.And then Ichiro began to cook the rice rolls outside, thus hiding the strips of seaweed inside. This “Americanized” version is called sushi maki, and its popularity has stepped far beyond Japan.

What’s inside?

The classic recipe uses avocado as one of the main ingredients. But if this is not the first time you are preparing a California roll at home, you can experiment and add other ingredients: cucumber, carrots, lettuce or even mango – some gourmets especially note the taste of this product.

In general, the traditional ingredients of “California” are the following: nori (colored leaves), crab meat (ideally it is better to use it, not crab sticks), avocado, special Japanese mayonnaise and (it is also found under the name “tobiko caviar” ). To carefully wrap the rolls, you will need a special mat, and also pour water into a bowl in advance – to moisten your hands during the formation of the dish.

Cooking rolls at home

“California” is not difficult to prepare, and with a little stuffing your hand, you will handle the mat no worse than a regular sushi.So, put all the ingredients on the table in front of you and start the cooking process.

  1. Dip your fingers in a bowl of water.
  2. Take a serving of prepared rice and squeeze it a little in the palm of your hand until firm.
  3. Place the cereals on the nori sheet (it should be shiny side down and matte towards you) and spread it evenly over the entire surface. The rice layer should go slightly beyond one long edge of the sheet and not reach about a centimeter to the other edge – to make it easier to roll the roll.
  4. Carefully turn the sheet over with the rice down – in front of us is a ready “platform” for laying the rest of the ingredients.
  5. In the middle we make a “lane” of Japanese mayonnaise.
  6. Put pieces of crab meat on top.
  7. Top – Avocado peeled and cut into thin slices.
  8. Using a mat, gently fold the roll, ironing it and trimming the sides.
  9. We unfold and admire the snow-white surface of the rice roll – the California roll is almost ready at home!
  10. Sprinkle it with tobiko caviar and cut it into portions with a sharp knife.

This is how easy it is to prepare a beautiful and mouth-watering California roll!

Japanese cuisine is known all over the world for its ability to cook unusual dishes. Rolls are especially popular and one of the most famous – “California”. How can you make California rolls at home?

Sushi and Rolls: Complex Process or Complex Names?

It is believed that many recipes are quite difficult to prepare, and all because of their exoticism. But in reality it is not so – everything is much simpler than it might seem at first glance.If you look at the ingredients from which the dishes are prepared, it immediately becomes clear that for the most part they differ only in their unusual name. The most common ingredients are fish, rice, beans, various vegetables and seafood – nothing unusual for us. But what really turns out to be unusual for our person is the way these products are prepared. Be that as it may, but the cooking process is a real tradition. Therefore, if you approach this issue with all responsibility, it is not difficult to learn all the intricacies of making rolls.

Perhaps it is this fact that made Japanese cuisine so popular not only in the East, but also in our countries – more and more often you can find signs of Japanese restaurants, sushi bars and cafes. The California roll deserves special attention of all sushi lovers. To answer how to cook California rolls, you need to understand the cooking technology itself. It is a little more complicated than the technology for preparing conventional sushi, since it is prepared using the “inside out” technique. In turn, sushi “inside out” refers to the so-called “thick sushi”, or futo-maki.The peculiarity of such rolls is that they are rolled out with rice, and not with seaweed.

With a little patience and effort, making rolls at home will be a much more enjoyable process than eating them in a restaurant. Almost all the ingredients from which they are prepared can be found in any supermarket. So, we present to your attention the recipe for California rolls.

Required products for recipe

If you ask fans of Japanese cuisine to name a few of their favorite dishes, most will immediately remember California.These representatives are the most demanded and popular in various oriental cafes and sushi bars. But today we will not go to a restaurant to enjoy this Japanese delicacy, but we will make our own California rolls at home. For this we need a minimum of ingredients and a little patience. So, we are studying a simple recipe for delicious California rolls at home!

Ingredients:

  • rice – 1 cup;
  • Rice dressing – about 50 ml;
  • avocado (or fresh cucumber) – 1 pc.;
  • crab meat (or crab sticks) – 200 g;
  • nori sheets – 3-4 pcs.;
  • tobiko caviar – about 100 g.

For serving:

  • soy sauce – to taste;
  • ginger / wasabi – to taste.

California rolls recipe

How to make California rolls at home

  1. Wrap the mat (mat for rolls) with cling film, you can fix the edges with adhesive tape. We cut each nori sheet into 2 equal parts.We place one such half on the mat so that the rough side of the Japanese seaweed is on top.
  2. Boil the washed rice until cooked according to the instructions described. Rice grains that have cooled to room temperature, soaked in advance with a special dressing, are sorted in a thin layer over nori. Do not forget to respect the boundaries: on the one hand, we leave about 1 cm of free space, and on the other, on the contrary, we step over the edge of the nori with rice (as shown in the photo below).
  3. Gently turn the Japanese kelp sheet with rice to the other side. Stepping back a little from the edge, apply the filling: a few slices of peeled avocado and a couple of strips of crab meat / sticks. Sometimes fresh cucumber is added to California rolls instead of avocado – a matter of taste!
  4. Now we turn to folding the rolls – we start from the edge of the nori, on which we left the space free of rice. Raise the sushi mat, holding the crab meat and avocado with your fingers.As a result, the filling should hide under the nori sheet with rice.
  5. Pressing firmly, continue to roll the roll. The resulting roll should be smooth and uniform.
  6. Apply the tobiko caviar with a teaspoon. This ingredient for California rolls can be purchased at specialty sushi stores. However, if you have not found this caviar on sale – no big deal! At home, you can arrange rolls, for example, with sesame seeds.
  7. We wrap the resulting roll with cling film, so that when cutting it does not damage its integrity and does not hurt the caviar. With a sharp knife, divide the workpiece in half.
  8. Cut each part into 3-4 pieces of equal size. In the same way, we prepare rolls from the remaining ingredients.
  9. Serve the Japanese dish, of course, along with soy sauce, as well as ginger and wasabi.

California rolls are ready at home! Bon Appetit!

The classic California roll refers to the so-called “inside out” rolls, that is, rice on the outside, or uramaki sushi.The popularity of the California roll was brought not only by its beautiful appearance and excellent taste, but also by the absence of raw products in the composition, which is often a matter of principle for a person of Western civilization.

The traditional ingredients of California are tobiko caviar (flying fish roe), crab and avocado. Sometimes the roll is sprinkled with fried sesame seeds, but more often tobiko is still used. At the restaurant, you will be served uramaki with crab meat, however, having decided to cook California rolls at home, you can save money by replacing the delicacy with democratic crab sticks of good quality.

Cooking time 50 / Servings 4-5 / Pot

Ingredients

  • round rice for sushi 500 g
  • crab meat (or crab sticks with “Snow crab” crab meat) 120 g
  • avocado 1 pc.
  • nori sheets 7-8 pcs.
  • red and black tobiko caviar 100 g
  • rice vinegar or white balsamic vinegar 8 tbsp
  • sugar 2 tbsp. l.
  • sea salt 1 tsp

How to make California rolls

Sushi preparation always starts with rice.I washed the rice in cold water several times until the water became clear.

Lined the bottom of a heavy-bottomed saucepan with foil (to prevent the rice from burning during cooking) and put the rice in the saucepan.

She poured water so that it was 1.5 cm higher than the rice.

Put the rice to cook. As soon as the water boiled, I turned on the quietest fire, covered the pan with a lid and cooked for 15 minutes. Then she turned off the stove, put paper towels between the pot and the lid, and left it on for another 15 minutes.

Note
. As a person who ate a dog while preparing sushi and watched the work of a professional sushi man, I want to give you a couple of tips:

    1. Round sushi rice does not always cook in 15 minutes, and if cooked longer, it becomes porridge. The task is to cook friable rice. I don’t cook rice under a saucepan lid. The fact is that the lid very rarely fits tightly, but it must be very tight. Therefore, I use a dish instead of a lid (which you can see in the picture).When the dish is completely seated, steam does not come out of the pan, which further helps the rice to cook. It doesn’t work like that with the lid, steam comes out from under it anyway, and after 15 minutes the “top” of the rice in the pan will be soggy, at best, the rice will turn out to be sticky, which is unacceptable.
    1. Towels completely absorb excess condensate, at this time the rice continues to cook, it is steamed, but at the same time it will be without a drop of excess liquid, as a result it will turn out to be crumbly – rice to rice.

Prepared a dressing for rice. I mixed rice vinegar (white balsamic can be used), salt and sugar. If the sugar is brown, you can put it in a little less. I put the dressing in the microwave for 20 seconds to dissolve the sugar and salt.

Nori cut a 4 cm strip from the edge of the sheet – this way it will be easier to work with it, and as a result, you will get a beautiful and correct roll, and not a “snail”. She wrapped the bamboo rug with cling film.I put a sheet of nori on it.

I moistened my hands with water and put the rice on the nori, leaving a 1 cm strip free on the edge closest to you and shifting the rice on the far side. Lightly pressed the rice to the seaweed.

Smeared the surface of rice with tobiko caviar.

Covered the rice with the loose half of the rug.

And turned it over so that the rice and caviar were on the bottom and nori on top. I put crab meat and a few slices of avocado on the nori.

Then, using a mat, I rolled the roll into a roll.

I prepared a roll with black tobiko caviar in the same way.

Moistened the knife blade with water and cut the rolls into 6-8 pieces. She laid them out on a wooden stand and served with pickled ginger and wasabi paste. Bon Appetit!

California rolls are one of the most popular dishes in Japanese restaurants, but how to cook them at home and enjoy their unique taste at home? Now, thanks to the detailed step-by-step instructions with a photo, it is not difficult to independently prepare homemade California rolls using various fillings and various design of the outer layer.

From this article you will learn:


California rolls: recipe

As the main ingredient, we will use an unusual smoked fish from perch – this is a species of warehou / savorin that lives in the waters of the Indian Ocean, off the coast of Australia, New Zealand, Chile.

How to cook Californian rolls? Let’s make them together to find out everything in detail!

Step by step cooking California rolls

(photo 01, 02, 03 Delivery of ready-made Californian rolls) In Californian rolls, an obligatory distinctive feature is the way they are formed, when the rice is not inside, but outside of the nori sheet.In addition, the composition of such rolls necessarily includes mascarpone / Philadelphia cheese / crême / strained whole homemade cottage cheese (optional). We used homemade fatty goat curd. It perfectly replaced the most commonly used mascarpone.

Ingredients

  • Drinking water – 345 ml;
  • – 300 g;
  • Sugar – 2 tbsp. l .;
  • Rice vinegar – 2 tbsp. l .;
  • Rock salt – 1.5 tsp;
  • Mascarpone / Goat curd – 300 g;
  • Cold smoked savorin – 300 g;
  • Crab sticks – 200 g;
  • Fresh cucumber – 2 pcs.;
  • Avocado – 1 pc.;
  • Red caviar – 60 g;
  • Nori – 10 pcs.

Instruction

We will prepare all the necessary products for the California rolls.

We measure exactly 345 ml of pure cold water.

Weigh rice. If you need more rolls, sushi, rice for them, it is better to cook fresh each time so that it has time to stay warm. It is convenient for molding. Therefore, you should repeat the batch cooking, each time using ingredients calculated for 300 g of rice.

We wash the rice for sushi with cold water until it is transparent.

Thoroughly drain the water from the washed rice.

Fill the prepared rice with the previously measured amount of water.

Close the saucepan with rice and water with a tight lid. Bring to a boil over high heat. Then reduce it to a minimum, continuing to cook the rice for ten minutes without lifting the lid. For thirty seconds, increase the flame at the very end, turn off and leave the almost finished sushi rice for five minutes under the lid.

Let’s prepare a dressing for rice. Put sugar in a bowl.

Add salt to the sugar.

The second component of the sushi dressing is salt

Pour rice vinegar into the sugar, salt. We send the bowl of dressing to the microwave for twenty seconds to dissolve everything evenly. Add the dressing to the rice, using the cutting movements of a wooden spatula to evenly distribute everything.

Cut fresh cucumber into strips.

We do the same with the peeled avocado.

Cut the crab sticks into pieces.

Knead well-strained homemade goat curd into a homogeneous mass or use mascarpone.

Close the sushi mat with several layers of cling film.

Place a bowl of water next to it to wet the fingers and the ends of the nori.

Place the nori sheet on the mat (matte side up).

Spread the finished lukewarm rice over the nori.

Turn the nori sheet over to the opposite side by folding the rug in half.

Place a wide strip of goat curd / mascarpone filling on the shiny side of the nori.

Put cucumbers on top.

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