I think this post has the longest name of any post I’ve had so far. Today I’m posting about california rolls and how to make them. I’m not exactly sure about the amounts of ingredients but I usually make them for about 15+ people so keep that in mind. You’ll need japanese rice, rice seasoning, rice vinegar, seaweed, avocado, carrots, imitation crab meat, cucumbers, mayo, sriracha sauce, black pepper, eel, eel sauce, wasabi, saran wrap, and one or two bamboo rollers.
To start off, make your rice and add 1-2 tablespoons rice seasoning (it really depends on how much rice you’re using) and 1-2 tablespoons rice vinegar. Let the rice cool for a bit so it won’t be too hot to touch while you make the rolls later on. Prep all ingredients. Cut avocado, carrots, and cucumbers into strips vertically. Shred half of crab meat and gently pull apart the other half. Add about 1 tablespoon of mayo and a pinch of black pepper to each half. If you’re looking for something spicy, you can add sriracha sauce but it’s optional.
Cover your bamboo roller with saran wrap so it’s easier to clean later on. Place one sheet of seaweed onto the bamboo roller and at the end closets to you add a heaping of rice. Flatten out the rice and layer on ingredients.
After you’ve done that, carefully roll the roll together to the opposite end. Dip your finger in water and seal the roll together. It’s best to cut immediately so you don’t have rolls lying around (ingredients may fall out later).
For the california roll with unagi, bake the unagi in the oven on a sheet of foil according to package instructions. After it’s done baking, place it at the end of the bamboo side closest to you just like before. Add a heaping of rice on top of that and then add the seaweed. After you add the seaweed, layer on the ingredients and roll together. When you cut it, leave the foil on and just cut through the foil. This is easier than trying to cut through the unagi itself. Drizzle eel sauce on top after you’re done. It’s delicious. If I could eat it by itself I totally would! 🙂
For the salmon rolls, grab a fist full of rice and squeeze it between your fingers. You’ll end up with someone that looks like the shape of a football. Place it on a plate and add a piece of salmon on top. It’s that easy! 🙂
Sorry I don’t have an accurate amount. I made this awhile ago and I never really measured the ingredients. If you’re NOT making this for a big party I would scale back on the ingredients pictured above! The rice that I used became hard after I put the leftovers in the fridge. I still haven’t really figured out how the sushi chefs make it without the rice becoming hard. Then again, when I eat out I always eat it there so maybe it’s the same rice? Thanks for coming by.