California Rolls
People eat ehoumaki for Setsubun. But I wanted to make it more interesting. So, I made all sorts of sushi rolls using different ingredients.
If the sushi is difficult to cut, try warming your knife in hot water and wiping it dry before using.
California rolls are more delicate than regular sushi rolls. Make sure to wrap it up nice and gently. Recipe by Tomomon1028
California Rolls
People eat ehoumaki for Setsubun. But I wanted to make it more interesting. So, I made all sorts of sushi rolls using different ingredients.
If the sushi is difficult to cut, try warming your knife in hot water and wiping it dry before using.
California rolls are more delicate than regular sushi rolls. Make sure to wrap it up nice and gently. Recipe by Tomomon1028
Cooking Instructions
- 1
Cook the rinsed rice with konbu. When done, add sushi vinegar and mix quickly. Let it cool down.
- 2
Cut the salmon into 1 cm wide strips. Peel the avocado and also slice into 1 cm wide strips. Julienne the cucumber into 1 cm strips.
- 3
Lay a sheet of plastic wrap on your sushi mat. Spread a thin layer of sushi rice. On the rice, place the cucumber, salmon, and avocado.
- 4
Place a sheet of nori on top. The key is to place the nori slightly below the top.
- 5
Roll the plastic wrap and sushi mat tightly.
- 6
Open up the plastic wrap. Sprinkle some white sesame seeds on the wrap. Roll the sushi around so that the sesame seeds stick to it. With the sealed side down, cut into 1 cm wide slices to finish.
- 7
For your information, the second from the right is my California rolls. I also made char siu rolls and grilled eel rolls.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
California Rolls California Rolls
I remembered how the sushi-chef at my part-time job was making these rolls, and that's how I put this together.I recommend you spread the sushi rice thinly. Recipe by Stacieee
-
California Rolls California Rolls
I wanted to try making my own version of Dragon Rolls using smoked salmon and salmon roe.Placing the seams of the rolls under the avocado will help you keep them held together in one piece, while making them easier to eat. Recipe by Mamekona -
California Rolls California Rolls
I was making American-style sushi for a few months as a sushi chef at a sushi counter.Since it's been a while now, I posted this recipe for my own reminder; I was starting to forget a few important points.If you press the lip too much in Step 9, the resulting rice won't turn out evenly.If you place 4 slices of avocados with 2 horizontal pairs, the sushi will have a nice round (or square) filling. Recipe by Babycake -
California Rolls California Rolls
I made this along with some ehou-maki for the Setsubun festival. Recipe by Moetan -
California Rolls California Rolls
When I was living in LA, avocados were cheap. I wanted to eat sushi at home (and not at restaurants), so I devised this recipe. I also figured out how to make inverted sushi roles (with the rice on the outside).The key to rolling it up well is to not hesitate in pulling it toward yourself while squeezing and rolling. (Try to press firmly enough so you can roll all the ingredients inside without crushing them). Rather than a hard avocado, it's best to use a ripen one. Recipe by Takeya LA -
California Rolls California Rolls
This recipe was created by experimenting and going to and from sushi restaurants in California. There are many foreigners who don't like raw fish, but this hits the bull's eye every time. Doesn't matter if they're from America, Mexico, Romania.. you name it. Once they start eating, they'll be hooked!Make sure the amount of rice you lay onto the seaweed isn't too much, so it doesn't overwhelm the flavor of the fillings.In order to keep the shape of the roll, cut while leaving the plastic wrap on. You can preserve the shape by doing this. Recipe by Oyamakarifunta -
California Rolls California Rolls
I challenged myself to make easy California rolls at home. They were surprisingly easy and cheap to prepare!Spread the sushi rice thinly over the surface of the nori. If there is too much rice, the rolls will be too big.At Step 5, make sure to flip the nori and rice in one swift motion. Recipe by Hiromanma -
California Rolls California Rolls
When I was living in NY working as a waitress, there was a Brazilian who worked at the sushi counter of the restaurant. I often watched him being taught sushi rolling techniques from the head chef, so I tried recreating what I learned from that experience.Once you are done rolling, you can spread fish roe evenly on top to make it prettier. This is called a California special roll. For 8 rolls (48 pieces). Recipe by ochikeron -
California Rolls California Rolls
I wanted to eat some California rolls but you can't actually get them around here so I made some at home. I can eat as much as I like at home, so I'm really happy.When rolling, wrap tightly whilst arranging any ingredients that may come out of the sides. Recipe by Banirapurin -
California Rolls California Rolls
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^-^* -
California Rolls California Rolls
These are 2 rolls that I tried rolling for the Doll Festival.The fillings are really huge, so please make the layer of rice as thin as possible. Recipe by Mama rin0715 -
California Rolls California Rolls
I had a craving for California rolls.Golden sesame seeds make for the best presentation.You could try squeezing mayonnaise on top of the filling ingredients!Also, feel free to use whatever fillings you like!Experiment with adding things like sesame or olive oil, soy sauce, wholegrain mustard, or anything else you fancy. Recipe by Misaocchi
More Recipes
Comments