California Rolls Recipes

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CALIFORNIA SUSHI ROLLS



California Sushi Rolls image

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

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat
8 nori sheets
1 small cucumber, seeded and julienned
3 ounces imitation crabmeat, julienned
1 medium ripe avocado, peeled and julienned
Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

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 ROLLS



California Rolls image

Provided by Jet Tila

Categories     main-dish

Time 2h

Yield 5 rolls

Number Of Ingredients 17

4 ounces crabmeat or surimi (imitation crab)
1 to 2 tablespoons mayonnaise (optional)
1/4 cup rice vinegar
2 1/4 cups Sushi Rice, recipe follows
5 sheets nori, halved lengthwise
Wasabi paste, as needed, plus more for serving
1 Japanese or hothouse cucumber, cut into strips
1 avocado, cut into strips
Sriracha (optional)
Toasted sesame seeds, for sprinkling
Soy sauce, for dipping
3 cups (750 grams) sushi rice
3 cups (750 grams) water
6 ounces (120 ml) unseasoned rice vinegar
5 tablespoons (75 grams) sugar
1/4 cup (50 grams) sea salt or kosher salt
One 4-inch square kombu

Steps:

  • If the crab is in sticks, cut in half. If in chunks, roughly chop. Transfer to a small bowl and fold in the mayonnaise, if using, until well combined; set aside.
  • Combine the rice vinegar with 1 cup water in a small bowl. This will keep the rice from sticking to your hands.
  • Place a bamboo sushi mat with the slats running crosswise directly in front of you on a clean work surface. Lay 1 piece of the nori, shiny-side down, with a short side closest to you.
  • Lightly moisten your fingers with the vinegared water, and scoop up about 3/4 cup (a loose mound the size of a tennis ball) of the sushi rice with your hand and spread in a thin, even layer onto the nori, leaving a 1/2-inch strip uncovered at the edge closest to you. Flip over so the rice side is on the mat to make inside-out rolls.
  • Smear a dab of the wasabi crosswise across the center of the nori. Top with some of the crab, cucumber and avocado, without overstuffing the roll. Add a squirt of Sriracha, if using.
  • Lift up the uncovered strip of the nori and roll into a log over the rice and fillings with your fingertips as you roll. Wrap the roll in the mat, lining up one end of the roll against the edge of the mat. Firmly tug on the rounded mat over the roll as you pull on the edge of the mat to tighten the roll. Flip the roll over to line up the other end against the edge of the mat and repeat the tugging. Sprinkle sesame seeds over the rice.
  • Moisten the edge of a sharp knife, slice the roll in half crosswise. Line up the two halves. Wipe the knife with a damp towel and cut the 2 rolls crosswise into half again. Repeat with the remaining ingredients. Serve the rolls with wasabi and soy sauce
  • Place the rice in a fine-mesh sieve and rinse under cold running water, massaging the rice, until the water runs clear. Drain well.
  • Transfer the rice to a rice cooker, add the water and cook according to the manufacturer's directions. (Alternatively, combine the rice and water in a 2-quart heavy saucepan with a tight-fitting lid. Cover, and bring to a boil over high heat, then reduce the heat to low and cook for 20 minutes. Remove from the heat and let rest until all the liquid is absorbed and the rice is shiny and tender, 20 minutes.)
  • Combine the vinegar, sugar, salt and kombu in a small saucepan. Cook over low heat, stirring constantly, until the sugar and salt dissolve. Remove from the heat and let cool.
  • Meanwhile, transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let the rice rest again for about 15 minutes undisturbed.
  • Slowly drizzle most of the kombu vinegar all over the rice and gently fold together, without smashing any grains of rice. You can press any large lumps apart and fold the rice back into the vinegar. Taste the rice and, if desired, add more of the kombu vinegar. Continue to press the rice apart until no lumps remain and the grains are uniform and shiny. You can keep the sushi rice covered in a large Dutch oven lined with plastic wrap until ready to use. Makes about 6 cups.

CALIFORNIA ROLL RECIPE BY TASTY



California Roll Recipe by Tasty image

Here's what you need: sushi rice, seasoned rice vinegar, sushi grade nori, sesame seed, imitation crab, small cucumber, avocado

Provided by Kiano Moju

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

2 cups sushi rice, cooked
¼ cup seasoned rice vinegar
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

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!

Nutrition Facts : Calories 572 calories, Carbohydrate 96 grams, Fat 7 grams, Fiber 4 grams, Protein 17 grams, Sugar 68 grams

SUSHI RICE AND CALIFORNIA ROLLS RECIPE



Sushi Rice and California Rolls Recipe image

A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls :)

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h20m

Number Of Ingredients 15

2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 Tbsp Sushi Vinegar
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)
1/2 lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with)
1 Avocado (ripe but still firm)
1/2 medium cucumber (peeled and sliced into long julienne strips)
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat ($2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.)
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste)

Steps:

  • Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
  • Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
  • Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
  • Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
  • Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
  • Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
  • Fold the pieces of nori in half to split them.
  • Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
  • Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
  • Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
  • Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
  • Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

Nutrition Facts : Calories 224.84 kcal, Carbohydrate 42.49 g, Protein 4.87 g, Fat 3.56 g, SaturatedFat 0.56 g, Cholesterol 2.77 mg, Sodium 665.99 mg, Fiber 2.39 g, Sugar 3.97 g, ServingSize 1 serving

CALIFORNIA ROLL



California Roll image

A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h50m

Yield 5

Number Of Ingredients 14

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1 avocado, sliced
¼ cup red caviar, such as tobiko
1 English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

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

Nutrition Facts : Calories 444.5 calories, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g

CALIFORNIA ROLL SUSHI



California Roll Sushi image

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

1 cup uncooked short-grain white rice
1 cup water
¼ cup rice vinegar
1 tablespoon white sugar
½ cup imitation crabmeat, finely chopped
¼ cup mayonnaise
8 sheets nori (dry seaweed)
2 ½ tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way

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 ROLL



California Roll image

Provided by Alton Brown

Categories     appetizer

Time 2h5m

Yield 8 appetizer servings

Number Of Ingredients 15

Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

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

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Total Time 1 hr


CALIFORNIA ROLL RECIPE - CALIFORNIA AVOCADOS
2015-06-12 Take one cup of prepared sushi rice and spread it evenly around the seaweed. Sprinkle with ¼ of the sesame seeds. Flip the nori over so that the rice is in contact with the plastic wrap, leaving the bamboo roller in place. Layer ¼ of the crab, cucumber, and …
From californiaavocado.com
Servings 4
Estimated Reading Time 1 min


CALIFORNIA MAKI RECIPE: MAKING A RESTAURANT-QUALITY ROLL AT HOME
1 day ago This California maki recipe has all that, sans the avocadoes. But what makes it different—or *extra*—is the addition of a kani salad topping. It doesn’t need it, but the loaded topping complements the roll’s flavors and solves the top problem of most California maki: not having enough crab.
From pepper.ph


SUSHI BAKE RECIPE | BAKED CALIFORNIA ROLL | BAKED MAKI RECIPE | …
Pwedeng pwedeng pang negosyo recipe. Pwedeng paghaluin ang Kewpie at Mayo (i suggest, lady’s choice) para mas malaki ang kitain at masarap parin naman ang ka...
From youtube.com


CRAB MIX FOR CALIFORNIA ROLL RECIPES
California Roll Recipe Crab Mix ' CALIFORNIA ROLL. A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab. Recipe From allrecipes.com. Provided by Allrecipes. Categories World Cuisine Recipes Asian Japanese ...
From tfrecipes.com


HOW TO MAKE A CALIFORNIA ROLL - YOUTUBE
How to Sushi - the California RollHere's the 2019 updated video! https://youtu.be/_P7f0RWg3F0This video will show you how to make the most popular sushi roll...
From youtube.com


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