California Rolls (asian food grocer)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 cups short grain rice1 cup sushi rice vinegar4 tbsps sugar2 tp salt1 sheet WP Dashi Kombu Dried Kelp (2x2 in)3 Avocados8 imitation crab meat1 cucumber5 sheets Edomae Roasted Sushi Nori (seaweed)5 oz JFC White Sesame Seed (roasted)need plastic wrap and a thick sushi matt
To prepare Steamed Rice:
1. us the mesh strainer. Place the rice int he strainer and rinse it with cold water (some tpes of rice do not require any rinsing. Pleasee follow the instructions on the package of rice.)
2. Place rice in a rice cooker and add the 6 rice-cups of water. Turn on rice cooker.
Prepare sushi vinegar:
1. in the small saucepan over medium heat, combint the rice vinegar, the sugar, and the konbu.
2. heat the sushi-vinegar-mixture until the sugar and salt dissolves (do not boil).
3. Remove rom heat and let the sushi vinegar cool.
Prepare Sushi Rice:
1. If ou use the hangiri and the wooden paddle-spatula for mixing, damp the paddle or spatua with the tezu keeps the rice from sticking.
2. When the rice is doen cooking, tranferr to the hangiri or a large pan. Pour the sushi vinegar evenly over the ot rice. (cold rice and sushi vinegar cannot be mixed well).
4. Loosen the rice grains gently with the paddle or spatula by cut-scoop motions (do not stir, as this will crush the rice grains).
5. Cover the rice with a damp cloth for keeping moisture and let it rest for 20 minutes. During that time, turn over the rice every 8 minutes.
1. Lay the nori sheets out on a flat rolling surface. Spread the sushi rice evenly over the sheets or seaweed, and sprinkle the sesame seeds over the surface (use dampened fingers).
2. Place thecrabmeat mixture evenly down the center of each nori roll, and top with avocado and cucumber slices.
4. Roll the sushi into a log jelly-roll style. Slice into 3/4 inch pieces and serve immediately.
Serving Size: 10 servings (1/2 roll)
Number of Servings: 10
Recipe submitted by SparkPeople user METTA4ME.
1. us the mesh strainer. Place the rice int he strainer and rinse it with cold water (some tpes of rice do not require any rinsing. Pleasee follow the instructions on the package of rice.)
2. Place rice in a rice cooker and add the 6 rice-cups of water. Turn on rice cooker.
Prepare sushi vinegar:
1. in the small saucepan over medium heat, combint the rice vinegar, the sugar, and the konbu.
2. heat the sushi-vinegar-mixture until the sugar and salt dissolves (do not boil).
3. Remove rom heat and let the sushi vinegar cool.
Prepare Sushi Rice:
1. If ou use the hangiri and the wooden paddle-spatula for mixing, damp the paddle or spatua with the tezu keeps the rice from sticking.
2. When the rice is doen cooking, tranferr to the hangiri or a large pan. Pour the sushi vinegar evenly over the ot rice. (cold rice and sushi vinegar cannot be mixed well).
4. Loosen the rice grains gently with the paddle or spatula by cut-scoop motions (do not stir, as this will crush the rice grains).
5. Cover the rice with a damp cloth for keeping moisture and let it rest for 20 minutes. During that time, turn over the rice every 8 minutes.
1. Lay the nori sheets out on a flat rolling surface. Spread the sushi rice evenly over the sheets or seaweed, and sprinkle the sesame seeds over the surface (use dampened fingers).
2. Place thecrabmeat mixture evenly down the center of each nori roll, and top with avocado and cucumber slices.
4. Roll the sushi into a log jelly-roll style. Slice into 3/4 inch pieces and serve immediately.
Serving Size: 10 servings (1/2 roll)
Number of Servings: 10
Recipe submitted by SparkPeople user METTA4ME.
Nutritional Info Amount Per Serving
- Calories: 373.7
- Total Fat: 15.0 g
- Cholesterol: 2.0 mg
- Sodium: 879.4 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 5.7 g
- Protein: 7.8 g
Member Reviews