CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)
The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. For directions on making the sushi rice see Recipe #383636. This is a combination of recipes found on Food Network. Special equipment need is 2 bamboo sushi rolling mat plus a bowl of water with ice. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating.
Provided by Galley Wench
Categories Japanese
Time 20m
Yield 24 pieces
Number Of Ingredients 10
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.
- To make Califronia Rolls:.
- Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
- Sprinkle the rice with sesame seeds.
- Place the second plastic covered bamboo rolling mat on top and flip the two 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.
- To make Maki:.
- Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
- Press the rice down firmly but gently.
- Sprinkle sesame seeds on the rice.
- Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
- Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
- The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
- 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.
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 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
CALIFORNIA SUSHI ROLL RECIPE
The most popular roll sushi borned in U.S.
Time 20m
Yield 1 Roll, cut
Number Of Ingredients 7
Steps:
- Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
- Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
- Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
- Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
- When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.
CALIFORNIA ROLLS (JAPANESE)
Make and share this California Rolls (Japanese) recipe from Food.com.
Provided by PugMomma Brenda
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel an avocado and cut it into strips or mash it.
- Put imitation crab in a bowl and mix with salt and mayonnaise.
- Cover a bamboo mat with plastic wrap.
- Put a sheet of dried seaweed on top of the mat.
- Spread sushi rice on top of the seaweed and press firmly.
- Sprinkle sesame seeds over the sushi rice.
- Turn the sushi layer over so that the seaweed is on top.
- Place avocado and crab lengthwise on the seaweed.
- Roll the bamboo mat forward,
- pressing the ingredients inside the cylinder-shaped sushi.
- Press firmly the bamboo mat with hands, then remove the rolled sushi.
- Cut the sushi roll into bite-size pieces.
Nutrition Facts : Calories 793.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 1.9, Sodium 359.4, Carbohydrate 157.2, Fiber 8.6, Sugar 0.8, Protein 13.7
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- Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them.
- Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors.
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- Make the sushi rice: Wash the rice and prepare to cook in a rice cooker. Add water then cook until water has evaporated.
- Pour the vinegar mixture over the rice and mix using a wooden spoon. While mixing the rice, it is important to use a fan to cool the rice. This makes the rice shiny and it also prevents it from being mushy. Set aside and cover with a damp cloth.
CALIFORNIA ROLL - WIKIPEDIA
From en.wikipedia.org
Main ingredients Rice, cucumber, crab meat … Place of origin Canada, United StatesAlternative names カリフォルニアロール (kariforunia rōru)Region or state North America
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- In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use.
- Lay the Bamboo sushi-roll mat on a cutting board with bamboo strips going horizontally from you.
- Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Roll tightly with firm pressure.
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- Rinse rice under cold water until it runs clear, then cook according to package directions. Once cooked, transfer to a large bowl, and mix in rice vinegar. Using a flat wooden spoon, fold rice itself, and fan until just above room temperature.
- Assemble sushi roll by putting nori seaweed wrapper shiny side down onto bamboo mat with its perforated lines (which help you cut the sushi later on) running up and down. Wet fingers, and put a couple tablespoons of rice on wrapper, leaving a 1-inch space at the top of the seaweed. Next, place 2 slices of avocado on top of rice, a couple pieces of crab, then a few slices of cucumber. Dip fingers into water, and seal the 1-inch space at the top.
- Starting with the edge of the nori closest to you, firmly tuck vegetables into the nori and roll it away from your body, using the bamboo wrapper to guide you. Once the sushi is completely wrapped inside the bamboo wrapper, give it a tight squeeze to make sure the sushi is sealed. Remove the bamboo wrapper, and place the sushi, seam side down, on a cutting board. Using a slightly damp, sharp knife, cut the sushi in half, and then each half into another half, and then cut those pieces one more time until you have 8 pieces. Serve with soy sauce, ginger, and wasabi!
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- Lay a sheet of nori, shiny side facing down on the bamboo mat and place about 1/2 cup of rice in the center of the sheet.
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