CALIFORNIA SUSHI ROLLS
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
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 SUSHI ROLL
Basic instructions on how to make sushi in your very own home! This recipe can be substituted to include meat, and any other vegetable you can imagine!
Provided by Lisa Lou
Categories World Cuisine Recipes Asian
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
- Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
- Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
- Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
- Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.2 g, Cholesterol 0.5 mg, Fiber 0.2 g, Protein 0.8 g, Sodium 214.3 mg, Sugar 1.4 g
CHILLY CALI SUSHI ROLL
I never like the sushi til 2005, first time trying the sushi(except the raw as I won't eat the raw), I fell in LOVE with them, as they became my fave asian food now. I love to dip them in Soy syrup! I got the recipe from another site, but I switch the ingredients around a little bit for myself.
Provided by Darla Mays
Categories Asian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut Nori sheet in half and place it on bamboo mat, shiny side down.
- Dampen your fingers in water.
- Spread a thin layer of sushi rice over the seaweed, do not cover completely.
- Leave a 1-inch margin at the ends uncovered to seal the roll.
- Lay crabmeat, avacado, cream cheese, & cucumber length wise.
- Sprinkle with sesame seeds.
- To roll; slowly fold the end of the mat closest to you over the filling and tuck it inches.
- Use a medium pressure to create a compact tube.
- Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.
- Using a wed, sharp knife, slice the roll in half then into 6 equal pieces.
- Serve with Soy Syrup.
Nutrition Facts : Calories 211.9, Fat 12.6, SaturatedFat 4.2, Cholesterol 24.5, Sodium 225.6, Carbohydrate 19.1, Fiber 4.1, Sugar 1.6, Protein 7.4
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