California Rolls

Name: California Rolls
Yield: 1 serving
Cuisine: American
Ingredients: 1 bowlful Cooked rice (sushi rice); 1 sheet Nori seaweed; 1 Flying fish roe; 1 Sesame seeds; 1 piece of 1-cm-thickness Cucumber; 1 piece of 1-cm-thickness Thick tamagoyaki (rolled omelette); 1 piece of 1-cm-thickness Salmon (or crab stick); 1/8 cut lengthways Avocado; 1 Red leaf lettuce; 1 Pickled ginger in sweet vinegar; 1 Daikon radish sprouts

cookpad.japan @cookpad_jp

They are very colourful and great for entertaining, especially for Setsubun and Hina Matsuri parties. I posted this recipe for my reference.

Do not use too mush rice as you will have difficulty in rolling it up. Spread the rice thinly on the nori seaweed.
Do not slice the sushi straight away after it is made. Leave the sushi to rest for a while.
I like to use both sesame seeds and flying fish roe to coat the sushi.
White sesame seeds give a great flavour.
Flying fish roe make the sushi look gorgeous. Recipe by mayo^-^*

They are very colourful and great for entertaining, especially for Setsubun and Hina Matsuri parties. I posted this recipe for my reference.

cookpad.japan @cookpad_jp

They are very colourful and great for entertaining, especially for Setsubun and Hina Matsuri parties. I posted this recipe for my reference.

Saved

Ingredients

1 serving

1bowlful Cooked rice (sushi rice)
1sheet Nori seaweed
1Flying fish roe
1Sesame seeds
Filling ingredients (cut into the same lengths as the width of the nori seaweed)
1 pieceof 1-cm-thickness Cucumber
1 pieceof 1-cm-thickness Thick tamagoyaki (rolled omelette)
1 pieceof 1-cm-thickness Salmon (or crab stick)
1/8cut lengthways Avocado
1Red leaf lettuce
Garnishes (optional)
1Pickled ginger in sweet vinegar
1Daikon radish sprouts

Saved

Steps

1

Preparation: Cut the filling ingredients into the same lengths as the width of nori seaweed and 1-cm-thickness. Slice the avocado in eight lengthways.
2

Place a sheet of nori onto cling film and spread the rice evenly (leave a front and end border to make it easier to roll up).
3

Flip over the sushi rice on the nori seaweed onto a piece of cling film.
4

Place the lettuce on first and then put on the other fillings.
5

Roll the sushi from the front. Press the sushi tightly with your fingers. (Do not roll the cling film inside the sushi. When you roll, remove the cling film at the same time.)
6

After rolling the sushi cover with cling film and a makisu mat. Press the sushi firmly inside the makisu mat. Leave the sushi to sit for 10 to 20 minutes to rest the rice.
7

Coat the sushi with sesame seeds and flying fish roe. Use a spoon to spread the flying fish roe evenly.
8

Garnish with daikon radish sprouts and serve. The hotness of the pickled ginger and daikon sprouts enhance the sushi flavour.
9

My family doesn't like sushi rice so I use normal cooked rice but it is still tasty. Serve with mayonnaise and soy sauce.
10

The leftover ingredients are quite colourful so use them to make 'seafood delight salad'!