CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY
This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams
CALIFORNIA ROLL
Provided by Alton Brown
Categories appetizer
Time 2h5m
Yield 8 appetizer servings
Number Of Ingredients 15
Steps:
- Squeeze the lemon juice over the avocado to prevent browning.
- Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
- Yield: 4 cups
CALIFORNIA ROLLS
Steps:
- If the crab is in sticks, cut in half. If in chunks, roughly chop. Transfer to a small bowl and fold in the mayonnaise, if using, until well combined; set aside.
- Combine the rice vinegar with 1 cup water in a small bowl. This will keep the rice from sticking to your hands.
- Place a bamboo sushi mat with the slats running crosswise directly in front of you on a clean work surface. Lay 1 piece of the nori, shiny-side down, with a short side closest to you.
- Lightly moisten your fingers with the vinegared water, and scoop up about 3/4 cup (a loose mound the size of a tennis ball) of the sushi rice with your hand and spread in a thin, even layer onto the nori, leaving a 1/2-inch strip uncovered at the edge closest to you. Flip over so the rice side is on the mat to make inside-out rolls.
- Smear a dab of the wasabi crosswise across the center of the nori. Top with some of the crab, cucumber and avocado, without overstuffing the roll. Add a squirt of Sriracha, if using.
- Lift up the uncovered strip of the nori and roll into a log over the rice and fillings with your fingertips as you roll. Wrap the roll in the mat, lining up one end of the roll against the edge of the mat. Firmly tug on the rounded mat over the roll as you pull on the edge of the mat to tighten the roll. Flip the roll over to line up the other end against the edge of the mat and repeat the tugging. Sprinkle sesame seeds over the rice.
- Moisten the edge of a sharp knife, slice the roll in half crosswise. Line up the two halves. Wipe the knife with a damp towel and cut the 2 rolls crosswise into half again. Repeat with the remaining ingredients. Serve the rolls with wasabi and soy sauce
- Place the rice in a fine-mesh sieve and rinse under cold running water, massaging the rice, until the water runs clear. Drain well.
- Transfer the rice to a rice cooker, add the water and cook according to the manufacturer's directions. (Alternatively, combine the rice and water in a 2-quart heavy saucepan with a tight-fitting lid. Cover, and bring to a boil over high heat, then reduce the heat to low and cook for 20 minutes. Remove from the heat and let rest until all the liquid is absorbed and the rice is shiny and tender, 20 minutes.)
- Combine the vinegar, sugar, salt and kombu in a small saucepan. Cook over low heat, stirring constantly, until the sugar and salt dissolve. Remove from the heat and let cool.
- Meanwhile, transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let the rice rest again for about 15 minutes undisturbed.
- Slowly drizzle most of the kombu vinegar all over the rice and gently fold together, without smashing any grains of rice. You can press any large lumps apart and fold the rice back into the vinegar. Taste the rice and, if desired, add more of the kombu vinegar. Continue to press the rice apart until no lumps remain and the grains are uniform and shiny. You can keep the sushi rice covered in a large Dutch oven lined with plastic wrap until ready to use. Makes about 6 cups.
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 ROLL
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 Recipes Asian Japanese
Time 1h50m
Yield 5
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, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g
LAZY WOMAN CALIFORNIA ROLL
This recipe was adapted from a poster on another board, Sandi in Hawaii, and we love it. When you are unable to have real sushi, this is a tasty substitution. It is great for a party as everyone can just help themselves. Check out my Lazy Woman Spicy Tuna Roll. Don't forget the wasabi!
Provided by dawnie2u
Categories Asian
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny. Layer the rice in a pie plate or other serving dish. On top of the rice place the thinly sliced avocado until rice is covered. Mix the krabmeat with the mayonnaise. Put the krab mixture on top of the avocado and spread evenly. Sprinkle with sliced green onions and chopped cucumber. Sprinkle tobiko (if using) over the top. For a spicy version squirt some Sriracha Chinese Hot Sauce. Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls.
Nutrition Facts : Calories 452.9, Fat 14, SaturatedFat 2.1, Cholesterol 30.4, Sodium 607.5, Carbohydrate 67.8, Fiber 7, Sugar 6.2, Protein 14.5
CALIFORNIA ROLL RECIPE
Check out our tasty California Roll Recipe! With a variety of delicious ingredients, our California Roll Recipe tastes better than the restaurant version.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings, 8 pieces each
Number Of Ingredients 10
Steps:
- Cook rice as directed on package, omitting salt; spoon into medium bowl. Add sugar and vinegar; mix well. Cool. Meanwhile, mix dressing and Sriracha sauce until blended. Combine crabmeat and mayo. Refrigerate dressing mixture and crabmeat mixture until ready to use.
- Cover sushi rolling mat with plastic wrap. Spread about 1 cup rice mixture onto 1 nori sheet; sprinkle with 1/2 tsp. sesame seed. Place, seed side down, on prepared mat. Spread 1/6 of the crabmeat mixture onto one long side of topped nori sheet; place 3 avocado slices, end to end, next to crabmeat mixture. Roll up 3/4 of the sheet, using mat to help roll the nori, then finish rolling up sheet without the mat. Gently press seam into roll-up to seal. Repeat with remaining nori sheets and toppings. Let stand 15 min.
- Cut each sheet into 8 slices. Serve with dressing mixture.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
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