California Roll
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rice, ready-made sushi
- 1 pack nori leaves
- mayonnaise
- Wasabi paste
- 2 tablespoon rice vinegar
- 250 ml water
For the filling:
- 1 packet surimi
- 1 avocado (s), cut into thin strips
- 1 cucumber (s), cut into thin strips
- 50 g fly fish roe
- Sesame, black and white
- soy sauce
- Ginger, pickled
Print Recipe
Pin Recipe Instructions
- Mix rice vinegar and water in a small bowl.
- Place a bamboo mat on the work surface and wrap it in cling film. Fold a nori sheet in half and break it apart. Place the halved nori sheet on the mat.
- Dip your hands in the vinegar water to prevent the rice from sticking to it. Take a handful of rice and form an elongated block.
- Place the rice in the middle of the nori sheet and spread evenly over it with your fingertips. Lift the rice-covered nori sheet and quickly turn it over.
- Place the imitation crab meat and the cucumber strips in the middle of the nori sheet, pull a narrow strip of mayonnaise, seasoned with wasabi, and place the avocado strips on top.
- Lift the bamboo mat and hold onto the filling if necessary. Start rolling up. Gently squeeze the roll and give it a rectangular shape with gentle pressure.
- Unroll the mat again. Spread the fish roe on the sushi roll and press lightly with the back of a spoon. Turn the roll over to cover the underside with roe as well.
- Dip a tea towel in the vinegar water and wipe a sharp knife with a damp cloth. Halve the rolls with the knife.
- Moisten the blade with the cloth again after each cut. Place both halves of the roll one behind the other and cut through twice so that you have 6 pieces of equal size. Arrange on a plate and serve with soy sauce and pickled ginger.
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