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California Rolls
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 pound imitation crab meat
- 1 ripe avocado, sliced
- 1 cucumber, julienned
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Rinse the sushi rice in a strainer until the water runs clear. In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let it stand for 10 minutes.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar has dissolved. Cool the mixture to room temperature.
- Transfer the rice to a large wooden or glass bowl and fold in the vinegar mixture. Allow the rice to cool to room temperature.
- Lay a sheet of nori on a bamboo sushi mat. With wet fingers, spread a thin layer of rice on the nori, leaving a 1/2 inch gap at the top. Arrange a few slices of avocado, cucumber, and crab meat in the center of the rice.
- Lift the edge of the mat and roll it over the ingredients, pressing gently. Continue rolling until the nori is sealed. Repeat with the remaining ingredients.
- Using a sharp knife, slice each roll into 6 pieces. Serve with soy sauce, pickled ginger, and wasabi.
The California Roll was invented in the 1960s by chef Ichiro Mashita at the Tokyo Kaikan restaurant in Los Angeles. This iconic sushi roll was created to cater to American tastes, featuring avocado, crab meat, and cucumber, with the rice on the outside and a sprinkle of sesame seeds. The roll gained popularity for its fusion of flavors and textures, and soon became a staple in sushi restaurants across the globe. Today, the best California Rolls can be found in renowned sushi establishments in Los Angeles, San Francisco, and Tokyo. The key to a perfect California Roll lies in the freshness of the ingredients and the precise balance of flavors.
30 min
4 rolls
250 calories
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