California Rolls American Style Sushi 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

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 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

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