Japanese-Western Fusion Fat California Rolls with Kombu Seaweed

Name: Japanese-Western Fusion Fat California Rolls with Kombu Seaweed
Yield: 6 servings
Cuisine: American
Ingredients: 1000 grams Uncooked white rice; 6 sheets Toasted nori seaweed; 3 cm Kombu; 1 tbsp each Sake and mirin; 1 Carrot; 2 Avocado; 3 Eggs; 1 Cucumber; 7 stick Imitation crab sticks; 3 tsp Sugar (For the rolled omelette); 150 ml ◎Sushi vinegar or regular vinegar; 1 pinch ◎Salt; 1 ◎White sesame seeds; 1 tsp ▲Dashi stock granules; 1 tbsp ▲Mirin; 3 tbsp ▲Sugar; 3 tbsp ▲Soy sauce; 2 tbsp ▲Sake; 1 Sushi vinegar (to keep from sticking to your hands)

cookpad.japan @cookpad_jp

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.

Avocado is ready to eat once the skin has turned black. For 6 futomaki rolls. Recipe by Oyatsuhasanji

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.

Avocado is ready to eat once the skin has turned black. For 6 futomaki rolls. Recipe by Oyatsuhasanji

cookpad.japan @cookpad_jp

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.

Avocado is ready to eat once the skin has turned black. For 6 futomaki rolls. Recipe by Oyatsuhasanji

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.

Avocado is ready to eat once the skin has turned black. For 6 futomaki rolls. Recipe by Oyatsuhasanji

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Ingredients

6 servings

1000 gramsUncooked white rice
6sheets Toasted nori seaweed
3 cmKombu
1 tbspeach Sake and mirin
The fillings:
1Carrot
2Avocado
3Eggs
1Cucumber
7 stickImitation crab sticks
3 tspSugar (For the rolled omelette)
Sushi rice:
150 ml◎Sushi vinegar or regular vinegar
1 pinch◎Salt
1◎White sesame seeds
Sweet and salty simmered carrots:
1 tsp▲Dashi stock granules
1 tbsp▲Mirin
3 tbsp▲Sugar
3 tbsp▲Soy sauce
2 tbsp▲Sake
1Sushi vinegar (to keep from sticking to your hands)

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Steps

1

Add 1 tablespoon each of sake and mirin to the rice, pour a little less water than usual to make hard rice, lay the konbu kelp on top, and cook! (photo above is what it looks like after cooking).
2

Prepare the ingredients. Cut the carrots into 1cm thick sticks, and boil in a bit of water with the ▲ ingredients to flavor. Turn off the heat once the water content has mostly evaporated, and let cool.
3

Add 3 teaspoons of sugar to the eggs and make an omelette (If you make it as long as the length of the seaweed, then there will be no waste). Cut into about 1 cm thick strips after it has cooled.
4

Use a ripen avocado. Cut in half with a knife, and twist apart with your hands as shown in the photo. Cut into lengthwise strips.
5

Cut the cucumber 1cm thick, sprinkle with salt, and let sit for a while for the water to seep out. Wipe the water from the surface before using. Tear the imitation crab by hand.
6

Make the sushi rice. Boil vinegar and salt into a small saucepan, and immediately turn off the heat after bringing to a boil. Add the vinegar to the rice, and mix together as if cutting the rice. Then, fan it down until it cools. Sprinkle white sesame and mix, and the sushi rice is ready.
7

Leaving about 1 cm at the opening and about 3 cm at the end of the nori seaweed open, thinly spread out the rice, coat your hands in sushi vinegar, and flatten it all out evenly while pressing down on it with your hands. Lay the ingredients, and roll it up. Place the roll wrap-side down, and cut after letting it sit for a while.
8

Here's an inside-out version of the rolls.