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Active Time: 50 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Makes 4 rolls (32 pieces)
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| California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area. |
RECIPE INGREDIENTS
| 4 nori sheets |
| 3 cups Sushi Rice |
| 8 teaspoons ocean trout or flying fish roe |
| 1-2 cucumbers, cut into thin, lengthwise slices |
| 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed |
| 1-2 avocados, peeled, pitted, and sliced |
| 4-8 lettuce leaves, torn or sliced (optional) |
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DIRECTIONS
Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in front of this bare strip.
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Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.
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Lay 2 shrimp along center, with one-quarter of cucumber strips.
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Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
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Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free.
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Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
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Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.
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Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
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Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to maintain shape.
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Recipe reprinted by permission of Periplus. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 rolls (32 pieces)
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