Recipes for "california roll"

Gather all ingredients.

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 rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature, about 30 minutes.

Combine crab meat with mayonnaise in a small bowl.

Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori.

Place 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 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.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Stir chopped crab sticks and mayonnaise together in a small bowl; set aside.

Slice ends off cucumber; cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears; set aside.

Lay 1 sheet nori on bamboo sushi rolling mat. With wet fingers, firmly pat a thin, even layer of prepared rice over nori, leaving a 1/3-inch edge at the bottom. Sprinkle sesame seeds over rice; carefully flip over.

Place 1 tablespoon crab mixture in a line about one-third from the top. Place 1 to 2 cucumber spears and 1 to 3 avocado slices.

Roll nori sheet tightly into a cylinder around rice and filling, using the bamboo mat, starting at the top edge. Moisten uncovered edge with water; finish rolling once you reach the bottom. Repeat with the remaining nori, rice, sesame seeds, crab mixture, cucumber, and avocado.

Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.

Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.

Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.

Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.

Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.

Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.

Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.

Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.

Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.

Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.

Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.

When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.

Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.

Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.

Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.

Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

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.

Place the imitation crab, Kewpie mayonnaise, and salt in a medium bowl. Mix together, breaking apart the crab with two forks. If you are using crab sticks, cut them into 1-inch pieces first.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Cut the avocado in half lengthwise. Remove the seed and slice lengthwise into 12 (1/2-inch) strips. Place the avocado in a small bowl and sprinkle the rice vinegar over it to prevent it from browning.

Simply Recipes / Irvin Lin

Peel the cucumber. Cut it in half lengthwise and scoop the seeds out with a small spoon. Cut the halves into 3 x 1/2-inch sticks.

Prepare a small bowl of water. You’ll need it to dip your fingers into.

Place the bamboo mat on a flat surface. Place a piece of plastic wrap that’s a little bigger than the mat over it. Place the nori on the plastic wrap with the long side facing you. Spread about 3/4 cup sushi rice on the nori. Use your fingers to spread the rice into an even layer to cover the nori. Dip your fingers in the water to prevent the rice from sticking to your fingers.

If you are using the fish roe or sesame seeds, evenly spread or sprinkle them over the rice.

Gently pick up the nori and peel it off the plastic wrap. Flip it over so that the rice is facing down with the long side facing you. Spread 1/2 cup crab mixture in a narrow strip lengthwise on top of the nori. Lay 3 strips of avocado and 3 strips of cucumber on top.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Lift the nori, using the bamboo mat underneath it from the side closest to you up and over the filling. Continue to roll it using the mat then, gently press and squeeze the roll to help tighten and seal it.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Remove the mat and carefully peel away the plastic wrap. Place the roll on a cutting board and cut it in half crosswise. Then cut each half into 3 equal pieces, making 6 pieces total.

Repeat this process to make 3 more rolls. Serve with soy sauce, wasabi, and pickled ginger on the side.

California rolls are best eaten just after you prepare them. They can stay at room temperature for about 90 minutes. Leftovers can be refrigerated covered with a damp paper towel and in an airtight container for up to 2 days. Keep in mind that the longer they are refrigerated, the drier and harder the rice will become and the limper and soggier the nori gets.

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Simply Recipes / Irvin Lin