Recipe: Tasty Restaurant-style California Roll

Recipe: Tasty Restaurant-style California Roll Delicious, fresh and tasty.

Restaurant-style California Roll. Using the mat as a guide, carefully roll the California roll into a tight log. Restaurant-style California Roll I learned how to make it while working part time at a Japanese restaurant in Canada. I don't know how much vinegar they added to the rice, but it was so little that you couldn't taste any.

Im showing you how to make a California roll!

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.

You can have Restaurant-style California Roll using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Restaurant-style California Roll

1. You need of Fillings.

2. It’s of Mayonnaise.

3. Prepare of Masago (capelin roe).

4. Prepare of Nori seaweed (cut in half).

5. It’s of Avocado.

6. You need of packet Imitation crab sticks.

7. Prepare of Mayonnaise.

8. It’s of Masago (capelin roe).

9. Prepare of Uncooked white rice.

10. It’s of Sake.

11. You need of Mirin.

12. You need of sheet Kombu seaweed (3 cm square).

13. It’s of Vinegar water.

14. You need of Sushi vinegar.

15. It’s of Water.

16. You need of Salt.

I don't know how much vinegar they added to the rice, but it was so little that you couldn't taste any.

I made little adjustments to the standard sushi rice recipe to suit our family's tastes (using rice that isn.

California Roll at Takashi Japanese Restaurant "For lunch.

Nice I can walk from Uptown.

Restaurant-style California Roll step by step

1. Add sake and mirin to the rice when cooking, and use 1 mm less water than usual. Dont cook the rice using the 'sushi rice' setting, just use the regular program..

2. Lay the kombu on top of the rice and switch the rice cooker on!.

3. Put the sushi vinegar ingredients in a small pan and bring to a simmer. Turn the heat off immediately..

4. Add the boiled sushi vinegar and water to the freshly cooked rice, leave to cool down a bit, then cover with plastic wrap to prevent from drying out..

5. Spread a piece of nori seaweed evenly with sushi rice. Slightly moisten your hands with water and flatten out the rice. Cover with plastic wrap..

6. Turn it over, wrap and all, so that the nori side is facing up. Draw a thin line in the middle with mayonnaise..

7. Top with avocado and crab sticks. If you put the avocado on the far side it may get mashed when you roll the sushi, so I think its easier if you put the crab sticks on the far side and the avocado closer to you..

8. Fold the plastic wrap that is sticking out on the side closer to you under the mat to make it easier to roll the sushi..

9. Roll the sushi, and cut it with the wrap still on it. If you peel off the wrap with moistened hands, you wont get any sticky rice..

10. Put the masago on the cut sushi roll pieces to finish. If you dont like masago, use ground white sesame seeds instead..

11. How to cut an avocado Cut into the avocado lengthwise and youll hit the pit. Slice all the way around the avocado..

12. Twist both halves with your hands and it will end up as shown in the photo. Cut into the half with the pit lengthwise again, and push out the pit..

13. Note: I cut each crab stick in half lengthwise. Adjust depending on how thick you want the crab sticks to be..

I like their interior, like Japanese Soba restaurant style: Woody and Wabi-Sabi (present & empty/non-present spaces) of Japanese simple beauty though… California Sushi Rolls.

This tastes as good as any restaurant or store-bought California roll.

Plus, it's one of the easiest sushi recipes to make!

For best results, do use the sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen.

Inspired by: PF Chang's California Roll.