Japanese cuisine has retained its popularity in Russia for over 10 years. And despite the abundance of oriental restaurants, there are many who love to cook real Japanese California rolls at home.
Rolls California and not only: video master class
Rice for rolls
Properly cooked rice is essential for tasty and shape-retaining rolls. Its preparation must be in accordance with Japanese traditions.
You will need: – 200 g of Japanese round grain rice; – 3 tbsp. l. rice vinegar; – 2 tbsp. l. granulated sugar; – a pinch of salt.
Rinse the rice in 5–7 waters so that it is not too sticky. Transfer the cereal to a saucepan and cover with water so that the liquid covers the rice by two fingers. Bring water to a boil over high heat, then reduce heat and cook rice for 20 minutes without stirring. If necessary, if the water has evaporated and the rice remains tough, add more water. Remove the finished rice from the stove. You should have a soft, sticky rice that forms a single mass that can easily distinguish between uncooked grains. Prepare the dressing at this time. Heat the vinegar on the stove or in the microwave and dissolve the salt and sugar in it. Pour the vinegar into the still hot rice and stir. Leave to stand for 10 minutes and start making california rolls or sushi from the rice that is still warm – this will help the Japanese snacks keep their shape better.
Fans of a more authentic cuisine add seaweed to rice during cooking, and then extract from
Roll “California” – homemade recipe
One of the most famous roll recipes is California. They originated in the United States as Japanese cuisine adapted to Western tastes. Such rolls can be prepared not only in a restaurant, but also at home.
You will need: – 200 g of ready-made sushi rice; – 50 g of red tobiko caviar; – 1 avocado; – 70 g of Philadelphia cream cheese; – 100 g of crab meat; – sheets of nori seaweed; – soy sauce; – wasabi.
In order to save money, you can replace expensive tobiko caviar with a close to it in taste, but more affordable chaplain caviar.
If you are using fresh or frozen crab meat, boil it in salted water and chop it up. Drain canned meat. Peel the avocado, remove the pit, and cut the pulp into strips. Take a sushi mat, wrap it with cling film and place a nori sheet on top of it. Spread some of the rice evenly over the nori sheet, leaving one edge free to glue the roll. Turn nori rice side down. In the middle of the seaweed leaf, place the filling in length – crab meat, avocado pieces and Philadelphia cheese. Roll up the roll gently. Moisten the free edge of the seaweed with water so that it becomes sticky and holds the roll. Spread the tobiko caviar evenly over the surface of the roll. Cut the roll crosswise into 8 pieces, cool and serve with soy sauce and wasabi.
You will need: – 300 g of ready-made sushi rice; – nori sheets; – 1 ripe avocado; – half a small eggplant; – 1 bell pepper; – a bunch of green onions; – 100 g of Philadelphia cheese; – vegetable oil; – soy sauce; – wasabi.
Cut the eggplant into slices and drizzle with a little soy sauce. Leave to marinate for half an hour. Heat vegetable oil in a skillet and fry the eggplant slices in it for 4-5 minutes on each side over medium heat. Peel the avocado, pit and chop into strips. Peel the bell pepper from seeds and partitions and cut into strips. Wash and dry the green onions. Spread the rice over the nori sheet, turn the seaweed and place the chopped peppers and avocodos and Philadelphia cheese on top. Roll up and wrap in sautéed eggplant slices. Cut the roll into 8 pieces and serve, best accompanied by green tea.
This recipe involves frying a roll in Japanese tempura batter. This increases the calorie content of the dish, but these rolls can diversify your Japanese menu and make a great hot snack for a festive lunch or dinner.
You will need: – 300 g of ready-made rice for rolls; – nori sheets; – 200 g raw shrimp; – a bunch of green onions; – 50 g of tobiko caviar; – Japanese mayonnaise; – 1 fresh cucumber; – 1/2 tbsp. flour; – 1 egg; – 100 g bread crumbs; – vegetable oil; – a pinch of salt.
Boil the shrimps in salted water for no more than 5 minutes, otherwise they will become tough. Peel them off the shell, separate the heads and tails. Peel the cucumber and cut into strips. Wash and dry green onions. Lay on the nori sheet and evenly distribute the portion of rice. Place shrimps, green onions and cucumbers in the center in length. Add some Japanese mayonnaise and tobiko caviar. Roll up and cut crosswise into 8 pieces. In the meantime, cook tempura. Beat the egg, add 1/2 tbsp. water and flour. Knead the batter. Pour the breadcrumbs into a separate bowl. Heat vegetable oil in a skillet. Dip each roll first in the dough, and then roll it in breadcrumbs. Fry the roll in oil on all sides until the breading is lightly browned. Serve the rolls hot with wasabi and soy sauce.