California Rolls

California Rolls Recipe

No Photo

Have you made this?

 Share your own photo!

Vicki Butts (lazyme)

By
@lazyme5909

From Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 1/2 c
    short grain rice
  • 3 3/4 c
    cold water
  • 1/3 c
    water
  • 1 1/2 Tbsp
    water
  • 2 tsp
    rice vinegar
  • 1/2 c
    rice vinegar
  • 2 Tbsp
    wasabi powder
  • 1/3 c
    sugar
  • 1 tsp
    salt
  • 6 sheet(s)
    toasted nori seaweed (7x8-inches)
  • 1/4 c
    sesame seeds, toasted in a dry fry pan for 3-5 minutes
  • 3/4
    english cucumber, peeled and cut into thin strips 6-inches long
  • 1 1/2
    avocados, pitted, peeled and cut into slices 1/4-inch thick
  • 6 oz
    cooked fresh crabmeat, flaked into pieces
  • 1/2 c
    japanese soy sauce, for dipping
  • 3/4 c
    pickled ginger slices

How to Make California Rolls

Step-by-Step

  1. Place the rice in a bowl and wash with cold water until the water runs clear. Drain and place in a 3-quart saucepan with the 3 3/4 cups cold water. Bring to a boil. Cook, uncovered, stirring occasionally, until all the surface water is absorbed, about 3 minutes. Cover, reduce the heat to low and cook, without stirring, until tender, about 20 minutes. Set aside for 10 minutes. Alternatively, cook the rice in a rice cooker according to the manufacturer's instructions.
  2. In a small bowl, combine the 1/3 cup water and 2 tsp. vinegar. In another small bowl, combine the wasabi powder and 1 1/2 Tbs. water, stir to form a smooth paste and let stand for 10 minutes. Divide in half and set half aside. In a small saucepan over low heat, combine the 1/2 cup vinegar, the sugar and salt and cook, stirring occasionally, until the sugar and salt are dissolved, about 3 minutes. Set aside to cool.
  3. Transfer the hot rice to a large bowl. Drizzle with two-thirds of the vinegar-sugar mixture and gently fold into the rice. Add only as much as the rice will absorb without becoming mushy. Cover with a damp kitchen towel.
  4. Place a bamboo sushi mat on a work surface with the bamboo strips running horizontally. Place 1 nori sheet aligned horizontally on the mat, shiny side down, with the edge nearest you. Dip your hands into the vinegar-water mixture and spread about 2 cups of the rice in an even layer over the nori sheet, leaving the top one-fourth uncovered. Smear a thin strip of wasabi horizontally across the middle. Sprinkle sesame seeds over the wasabi, followed by a few cucumber strips, an even row of avocado slices, and one-sixth of the crabmeat. Lift the nearest edge of mat, nori and rice over the filling to seal it inside. Continue to lift and press on the mat to form a snug cylinder about 2 inches wide. Dipping a sharp knife in water before each cut, cut the roll in half. Cut each half into 4 equal pieces. Repeat with the remaining 5 nori sheets.
  5. Serve the sushi with the reserved wasabi, the soy sauce and the pickled ginger. Provide small dishes for mixing a small amount of wasabi with soy sauce for use as a dipping sauce.

Printable Recipe Card

About California Rolls

Course/Dish: Seafood Appetizers
Main Ingredient: Rice/Grains
Regional Style: Japanese




Leave a Comment

25 Blue Ribbon Shrimp Recipes

25 Blue Ribbon Shrimp Recipes

Kitchen Crew @JustaPinch

There's nothing fishy here! We've found 25 stellar Blue Ribbon shrimp recipes full of flavor and perfect for summer.

12 Slurp-worthy Oyster Recipes

12 Slurp-Worthy Oyster Recipes

Kitchen Crew @JustaPinch

Calling all oyster-lovers! If you’re a fan of slurping down some yummy oysters, why not try making some at home? Plus, some more creative ways to enjoy. Check out these...

What To Grill For Dinner Tonight Recipe

What to Grill For Dinner Tonight

Kitchen Crew

Even though the weather is the warmest of the year, I still plan to put my grill to good use. It's a seriously simple way to prepare meals and I...