Yes, I, Jojo the BuddhaBelle, have conquered the world of Japanese cuisine with one roll at a time. We had a bunch of imitation crab meat laying around so I picked my little brain on what to do with it before it started to stink up the fridge. A-Ha! I said, I will attempt to make a California roll and I'm proud to say I've succeeded. It tasted just like the sushi we get at our favorite Japanese place. Here's the photographic proof of my awesome endeavor:
I'm not a foodie blogger and I don't have a good handle on giving real "proper" recipe instructions and yield sizes...but I'll try my best.
- Rice (cooked), I made 4 cups but I think 3 would have been enough since I got LOTS
- Rice vinegar (seasoned is ok), put 1 tbsp. for each cup of rice, while it's hot and fork it around to make sushi rice
- Imitation crab, about a cup, make it super tiny in the food processor
- Sprinkle some salt on it and mix it with about 2 tbsp.'s of mayo....it took me a whole canister to finally realize that Light mayo really sucks ass...so just go for the real thing
- Mash up some avocado, I used 1 medium one but for the amount of rice and crab I got, would've used 2
- Peel and cut a cucumber into thin, long strips
- Seaweed + sesame seeds (I forgot the sesame seeds a couple of times, so you don't really miss them, it's alright if you don't have it)
Ok, now you're ready to assemble and roll!
- Lay out your seaweed on a bamboo sushi roller, I don't own one so I just rolled it with my hands although that doesn't make it dense enough...it's all going to go in your mouth anyway, it's the pretty factor you'll miss.
- Put a thin layer of rice to cover 2/3rds of the seaweed, use cold water on your fingers to make it easier to pack it down. Sprinkle some sesame seeds on the rice, just a little
- Put couple of cucumber strips, a strip of the mashed avocado, and a strip of the crab mixture all on top of each other a little off center of the rice.
- Now roll the whole thing as tight as you can and you can sprinkle a little water on the empty end of the seaweed to make it stick together.
- Use a sharp, wet knife to cut up the roll..you'll get 8 cute little sushi pieces out of one roll. Put some wasabi on, dip it slightly into some soy sauce and ENJOY!
- Lay out your seaweed on a bamboo sushi roller, I don't own one so I just rolled it with my hands although that doesn't make it dense enough...it's all going to go in your mouth anyway, it's the pretty factor you'll miss.
- Put a thin layer of rice to cover 2/3rds of the seaweed, use cold water on your fingers to make it easier to pack it down. Sprinkle some sesame seeds on the rice, just a little
- Put couple of cucumber strips, a strip of the mashed avocado, and a strip of the crab mixture all on top of each other a little off center of the rice.
- Now roll the whole thing as tight as you can and you can sprinkle a little water on the empty end of the seaweed to make it stick together.
- Use a sharp, wet knife to cut up the roll..you'll get 8 cute little sushi pieces out of one roll. Put some wasabi on, dip it slightly into some soy sauce and ENJOY!
TA-DA, You have now made a California roll!
4 comments:
Hey girl, thanks for the recipe. I recently learned how to make sushi roll myself. It wasn't that bad for the first timer however the second time I made the same recipe, I didn't like it so much. Well, I only used avocado and cucumber. I'll try your recipe. Can you send me the picture of the imitation crab that you used? Because I wouldn't know what to look for in the grocery store.
I want more sushi, please
how long did it take you to make the rolls? i've always wondered about learning to make'em. not like i can eat it now but i DO LUV SUSHI
It didn't take that long, it's just a little messy I would say. You could makes these rolls and eat them, Michelle, because they don't have raw fish in them. People think all sushi is raw fish but it's not, there are all kinds. Try it out, I think you'd like them.
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