CALIFORNIA SPRING ROLLS RECIPES

CALIFORNIA ROLL RECIPE | ALLRECIPES

California Roll Recipe | Allrecipes image

A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

Provided by Allrecipes

Categories World Cuisine Asian Japanese

Total Time 1 hours 50 minutes

Prep Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 5 rolls

Number Of Ingredients 14

Ingredients

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1 avocado, sliced
¼ cup red caviar, such as tobiko
1 English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

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

Nutrition Facts : Calories 444.5 calories, CarbohydrateContent 70.3 g, CholesterolContent 93.6 mg, FatContent 11.2 g, FiberContent 4.1 g, ProteinContent 15.3 g, SaturatedFatContent 1.9 g, SodiumContent 1237 mg, SugarContent 3.1 g

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

Yield 4 servings

Number Of Ingredients 7

Ingredients

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, CarbohydrateContent 96 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 17 grams, SugarContent 68 grams

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