The recipe for the classic California rolls raises a lot of controversy regarding the ingredients used. Many sushi chefs use cucumber instead of avocado for the filling, as it is a rather tough fruit that takes a long time to chew. Another point of controversy is crab meat. Some Japanese restaurants prefer to replace crab meat with crab sticks, as this not only significantly reduces the cost of the roll, but also makes it more tender and softer.
It is necessary
- - 100 g of boiled Japanese rice;
- - 2-3 pressed sheets of nori seaweed;
- - 100 g of crab sticks or crab meat;
- - 1 avocado or cucumber;
- - sesame seeds or tobiko caviar;
- - wasabi;
- - cling film;
- - bamboo makisa.
Instructions
Step 1
Spread cling film on the bamboo makis and put half a sheet of nori algae on it. We moisten our hands with water so that the rice does not stick to them. We spread the rice in an even layer on the surface of the sheet, leaving about 1 cm of algae not covered with rice on one edge.
Step 2
Turn the algae leaf over so that the surface with the rice is on the cling film. Apply a thin layer of wasabi to the nori algae. At the edge of the roll, put crab sticks (or crab meat) in one or two layers, depending on the desired roll thickness. Then put several strips of cucumber (or one strip of avocado) on the crab sticks.
Step 3
After making sure that the filling has the same thickness and length, we begin to carefully twist the roll, slightly pressing on the makisu. Expand the bamboo makis and remove the film.
Step 4
Sprinkle the roll with tobiko caviar or sesame seeds, then carefully cut it into several equal parts.
Step 5
California rolls should be served with soy sauce, wasabi and pickled ginger.
