California Style Tuna Salad Rolls Food

CALIFORNIA TUNA ROLL

Steps:

• Place toasted nori (shiny side down) on rolling mat.
• Cover center of nori with sushi rice.
• Mix together mayo with wasabi powder to make wasabi mayo.
• Spread wasabi mayo over rice.
• Place a row of tuna, cucumber and avocado over rice.
• Roll up nori using mat, and moisten the farthest edge of exposed nori to form a seal.
• Slice into serving pieces.
• Serve garnished with pickled ginger, daikon radish, wasabi, and soy sauce, if desired.

TUNA-SALAD HAND ROLLS

Steps:

• In a medium bowl, stir together tuna, mayonnaise, lemon juice, and cilantro until combined; season with salt and pepper. In another bowl, toss together cucumber and carrot matchsticks with salt, sugar, and vinegar; set aside.
• To assemble hand rolls, pat rice into the middle of nori sheets; top with tuna, vegetables, and avocado; roll firmly to seal. Serve with soy sauce, pickled ginger, and sambal oelek.

TUNA SALAD ROLL UPS (FAST, LIGHT, LOW-CARB, SNACK)

Steps:

• Drain tuna and put in a small bowl with tomatoes and carrots. Mix well. (If adding mayo or mustard, mix that in as well.).
• Take one lettuce leaf and place some of the tuna mix in the middle of it.
• Wrap the lettuce up and stick a toothpick in so it will stay. You should be able make 12 of these.
• Serve and enjoy!

CALIFORNIA ROLL IN A JAR

Steps:

• Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice., Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients.,

CALIFORNIA ROLL SALAD

Steps:

• Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
• In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

CALIFORNIA ROLL

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