CALIFORNIA ROLL RECIPE | ALLRECIPES
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 Japanese Recipes
Total Time 1 hours 50 minutes
Prep Time 1 hours 0 minutes
Cook Time 20 minutes
Yield 5 rolls
Number Of Ingredients 14
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
WEST COAST COD AND SHRIMP RECIPE | ALLRECIPES
If you crave seafood, try this!
Provided by Lynseey
Categories Fish Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
- Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
- Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
- Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.
Nutrition Facts : Calories 730.1 calories, CarbohydrateContent 46.3 g, CholesterolContent 274.9 mg, FatContent 42.8 g, FiberContent 1.2 g, ProteinContent 39 g, SaturatedFatContent 25.2 g, SodiumContent 308.6 mg, SugarContent 1.8 g
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