California Rolls
- Ethnicity: Asian
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 ea | sheets dried seaweed (nori) |
| 4 c | sushi rice |
| 1 ea | avocado |
| 1/2 lb | imitation crab (Kanikama) |
| 1 T | mayonnaise with Masao (smelt fish egg) |
| 1/2 t | mirin |
| 1 t | soy sauce |
| 1/2 c | tobiko (flying fish roe) |
| 1 pn | sesame seeds to taste |
| 1 ea | wasabi and pickled ginger for decoration |
Directions:
1| Peel avocado and cut it into strips it. You will need 2 pieces per roll.
2| Put imitation crab in a bowl and mix with soy sauce, mirin and mayonnaise.
3| Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat rough side up.
4| Spread sushi rice (4 oz.) on top of the seaweed and press firmly.
5| Sprinkle sesame seeds over the sushi rice.
6| Turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab (2 oz.) lengthwise on the seaweed.
7| Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly on the bamboo mat with hands, then remove the rolled sushi.
8| Lightly place and spread tobiko on a long plate, gently roll the California roll over the tobiko until its completely covered.
9| Wipe the knife with a wet cloth before slicing sushi. Cut the sushi roll into about 8 bite-sized pieces.
10 | Decorate the rice dish with wasabi and pickled ginger.