RecipeFutomaki Sushi Sushi Roll (California Roll)

Ingredients

Vinegared Rice for Sushi (1 cup of rice)(A) ・1 cup (180g) freshly cooked rice   ・1 tablespoon rice vinegar ・1 tablespoon sugar ・1/2 tea spoon salt

For Sushi Roll (1 sushi roll) ・150g vinegared rice ・¼ avocad ・1/6 (10cm) cucumber ・1 ½ crabsticks (imitation crab) ・½ sheet nori (seaweed) ・Fresh salmon fillet - cut into 1cm-thick and10cm-long strips ・White sesame seeds – proper quantity as needed

Directions

1Vinegared Rice for Sushi  Drizzle (A) over the warm rice while using a hand fan to cool down the rice.

2Vinegared Rice for Sushi  Mix the rice and (A) with a rice paddle and fan the rice with a handy fan. Use a cutting motion and be careful not to bruise or crush any of the rice grains. Continue fanning until the rice cools down to body temperature.

3For Sushi Roll (1 sushi roll) Cover a bamboo mat with plastic wrap and evenly spread the vinegared rice crosswise onto the plastic wrap, which corresponds to the size of the half sheet of nori.

4For Sushi Roll (1 sushi roll) Place the half sheet of nori onto the vinegared rice.

5For Sushi Roll (1 sushi roll) Place the fillings on the edge (towards you) of the nori sheet, lengthwise. Firmly roll the bamboo mat without including the plastic wrap.

6For Sushi Roll (1 sushi roll) Cut the roll into the desired sizes.

7For Sushi Roll (1 sushi roll) Sprinkle the roll with the white sesame seeds.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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