Californiasnowballs Recipes

BASIC CALIFORNIA ROLL

Steps:

• Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
• Stir chopped crab sticks and mayonnaise together in a small bowl.
• Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
• Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
• Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
• Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

CALIFORNIA ROLL

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

CALIFORNIA SNOWBALLS

Steps:

• Preheat oven to 350 degrees.
• cream butter and 3 tbsp powdered sugar.
• add vanilla.
• mix in flour and nuts.
• roll into tiny balls (about one teaspoon size).
• bake for 20 minutes.
• Roll in powdered sugar while hot.
• allow cookies to cool and roll in powdered sugar again.
• pop one in your mouth and enjoy.

ALMOND SNOWBALLS

Steps:

• Preheat oven to 160°C ( 325°F ).
• Process ground almons in a food processor until a paste forms. This shoud take a couple of minutes. Use shorter bursts on the processor until completed.
• Add icing sugar and eggwhite and process until combined and smooth consistency.
• Roll 2 teaspoons of mixture at a time into balls. Then roll each ball into sifted icing sugar to coat thickly. (I make mine on the small side- will fit into a chocolate paper/foil wrapper after being cooked. You can make larger ones if you wish).
• Place on baking trays lined with baking paper and bake for 10 minutes. They will puff up as they cook.
• Cool on trays and then store in airtight containers.

CHERRY SNOWBALLS

Steps:

• Blend together butter, 1/2 cup icing sugar and vanilla.
• Then add flour, salt and chopped pecans.
• Mix well to form a dough.
• Chill dough thoroughly.
• Drain candied cherries well.
• Form dough around each cherry to form a small ball.
• Bake at 400 for 10- 15 minutes.
• (Dough should not brown).
• Roll in icing sugar while warm and again when cool.