CALIFORNIA ROLLWICH FOR KIDS
I've developed this 'rollwich' for my two-year-old grandson Chase. He loves avocados so it'll make it easier to sneak in veggies. For adult tastebuds, I'd add onions and jalapeno peppers to the avocados.
Provided by Galley Wench
Categories Lunch/Snacks
Time 10m
Yield 1 rollwich
Number Of Ingredients 10
Steps:
- Avocado Spread:.
- Scoop the flesh from the avocado and mash, mixing with a dash of lemon or lime juice.
- Mix in diced tomatoes and optional vegetables.
- Set aside.
- Rollwich:.
- Spread the tortilla or pita with mayonnaise, leaving at least 1/2 inch around the outside.
- Spread avocado spread over mayonnaise.
- Top spread with shredded lettuce.
- Carefully place turkey or ham slices on top of topping (leaving room on the edge for rolling).
- Add cheese strips down the middle.
- Carefully roll the tortilla into a wrap.
- Cut into two pieces.
Nutrition Facts : Calories 784.9, Fat 57.2, SaturatedFat 15.9, Cholesterol 82.5, Sodium 1000.4, Carbohydrate 44.4, Fiber 13.6, Sugar 4.9, Protein 29.5
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
DORITO SANDWICH (FOR KIDS)
Sounds gross, and probably is. A friend of mine (yes, an adult)has been eating this since she was little and apparently still eats it. I was so intrigued by the odd-ballness of this sandwich that I thought I should post it.
Provided by tweetyfan
Categories Lunch/Snacks
Time 1m
Yield 1 sandwich
Number Of Ingredients 3
Steps:
- Spread butter on hard roll.
- Pile on Doritos.
- Cut in half and eat it.
COPYCAT CALIFORNIAN ROLLWICH
Another recreation of a fun wrap I discovered at a Box Lunch restaurant while vacationing in Cape Cod. It makes me feel like I'm eating in a trendy cafe.
Provided by Kree6528
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside.
- Scoop the flesh from the avocado and mash, mixing with a dash of lemon juice to preserve color. You should end up with about 1 1/2-2 Tablespoons mashed avocado. If your avocado is larger just save the rest for another sandwich!
- Spread avocado over mayonnaise.
- Add the turkey and a thin layer of lettuce or sprouts.
- Place the 3 tomato slices in a line down the center of the tortilla, if using.
- Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly!
- Carefully roll the tortilla into a wrap. Cut into two pieces, if desired.
- Enjoy a taste of sunny California.
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