California Roll 349kcal / per person

recipes

category RiceSee the Related Food Category Page
recipe number 00969
cooking time 90 minutes
comment California roll is an inside-out sushi invented in the US. The nori side is hidden on the inside along with the stuffing such as avocado; it is invented for Californians who are not used to the black nori laver.
image Other than avocado, a standard filling, you can add nagaimo and cucumber as fillings and enjoy their texture different from the creaminess of avocado.
Rice 260 g
(A) Water 280 ml
(A) Sake 2 tsp
(A) Kombu for dashi, cut into 5-cm square piece 1
(B) Rice vinegar A little less than 2 and 1/2 tbsp
(B) Sugar 1 and 1/3 tbsp
(B) Salt a little more than 1/4 tsp
Imitation crab meat sticks 3
Avocado 80 g
Nagaimo (Chinese yam) 100 g
Cucumbers, quartered lengthwise 2
(C) Mayonnaise 2 tsp
(C) Wasabi paste a little less than 1/2 tsp
Toasted nori laver 2

Rinse the rice and drain in a colander for about 30 minutes. Cook the rice mixed with the (A) ingredients in a rice cooker. For the sushi vinegar, mix the (B) ingredients. For the sushi rice, fold the sushi vinegar mixture into the cooked rice.

Cut the imitation crab sticks in half lengthwise. Peel the avocado and cut into sticks. Peel the nagaimo and cut into julienne strips (sen-giri). Combine the (C) ingredients.

Place a sheet of nori on a bamboo sushi mat. Spread the (1) rice on the nori sheet leaving about 3 cm of nori uncovered at the bottom edge of the sheet. Using a weight on the nori sheet keeps it from lifting up and makes it easier to spread the rice evenly. Sprinkle the rice with the sesame seeds and cover with plastic wrap. Turn the nori over on the sushi mat so that it is rice-side down.

Place the (2) fillings and then the cucumber on the nori. Roll the sushi into a cylinder. Cut the sushi into bite-sized pieces before removing the plastic and then remove the plastic, arrange on a plate and serve.

technique The crucial point is rolling the sushi. Please refer to the video and try.
  1. Rinse the rice and drain in a colander for about 30 minutes. Cook the rice mixed with the (A) ingredients in a rice cooker. For the sushi vinegar, mix the (B) ingredients. For the sushi rice, fold the sushi vinegar mixture into the cooked rice.
  2. Cut the imitation crab sticks in half lengthwise. Peel the avocado and cut into sticks. Peel the nagaimo and cut into julienne strips (sen-giri). Combine the (C) ingredients.
  3. Place a sheet of nori on a bamboo sushi mat. Spread the (1) rice on the nori sheet leaving about 3 cm of nori uncovered at the bottom edge of the sheet. Using a weight on the nori sheet keeps it from lifting up and makes it easier to spread the rice evenly. Sprinkle the rice with the sesame seeds and cover with plastic wrap. Turn the nori over on the sushi mat so that it is rice-side down.
  4. Place the (2) fillings and then the cucumber on the nori. Roll the sushi into a cylinder. Cut the sushi into bite-sized pieces before removing the plastic and then remove the plastic, arrange on a plate and serve.