California Roll
California Roll
'' California roll is a brand new take on established Japanese rice
rolls. Filled with avocado, crab, and cucumber, it's fresh and crispy and makes
a satisfying meal. You are able to use real crab.''
Ingredients
·
4 cups water
·
2 cups raw white rice
·
½ cup rice vinegar
·
1 teaspoon white sugar
·
1 teaspoon salt, or as wanted
·
¼ pound
cooked crab meat
·
1
tablespoon mayonnaise
·
5 sheets
dry seaweed
·
1 avocado,
sliced
·
¼ cup red caviar
·
1 English cucumber, seeded and sliced
·
2
tablespoons drained pickled ginger,
for garnish
·
2
tablespoons soy sauce
·
1
tablespoon wasabi paste
Directions
- Cover a sushi rolling mat totally in plastic wrap and set aside.
- Take water and rice to a boil in a pot over high heat. Decrease heat to medium-low, cover, and cook until the rice is warm and the liquid has been absorbed, 20 to 25 minutes. Move rice to a bowl and cut in rice vinegar using a rice paddle. Flavor with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Set aside to cool to room temperature, about 30 minutes.
- Join crab meat with mayonnaise in a small bowl.
- Place a sheet of dry seaweed on a flat work surface. Increase a thin layer of rice on top of the dry seaweed. Place the dry seaweed, rice side down, on the ready rolling mat. Place 2 to 3 avocado slices on top of the dry seaweed in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons red caviar lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a direct, watchfully roll the California roll into a tight log. Remove the rolling mat. Top roll with more red caviar, cover with plastic wrap, and lightly press the red caviar into the top of the roll. Eliminate the plastic and cut roll into 6 even pieces using a wet knife. Do again with remaining sheets of dry seaweed and filling. Dish up garnished with pickled ginger, soy sauce, and wasabi paste.
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