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California Rolls (with Tips On Cutting The Rolls) Recipe

California Rolls (with Tips on Cutting the Rolls) Recipe
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Serving : 4
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Prepare the ingredients before making California Rolls (with Tips on Cutting the Rolls) in your home. Then, follow these steps below to serve California Rolls (with Tips on Cutting the Rolls) for your family or friends.

Ingredients: California Rolls (with Tips on Cutting the Rolls)

  • 360 ml White rice
  • 2 cm square Kombu
  • 4 tbsp Sushi vinegar
  • 4 sheets Sushi seaweed
  • 100 grams Smoked salmon
  • 1 Avocado
  • 4 tbsp Cream cheese
  • 1 Sesame seeds

How to Make California Rolls (with Tips on Cutting the Rolls)

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make California Rolls (with Tips on Cutting the Rolls) in your home by yourself.

    Step 1
  • Cook 2 rice cooker cups of rice with water and konbu seaweed.
  • Step 2
  • Once the rice is cooked, transfer to a bowl or sushi oke (wooden bowl for sushi), and fold the sushi vinegar into the rice using a cutting motion.
  • Step 3
  • If you've used a bowl, transfer the mixed sushi rice to a flat plate and let cool. (This prevents moisture from collecting in the bottom of the bowl.)
  • Step 4
  • Meanwhile, cut the filling ingredients and put them on a plate.
  • Step 5
  • Cut the nori seaweed sheet into two-thirds. The rolls will be very thick if you use the whole sheet.
  • Step 6
  • On a sushi rolling mat, lay a nori seaweed sheet and spread out the sushi rice over the nori seaweed. Make sure all 4 corners are fully covered.
  • Step 7
  • Leave the sushi rolling mat, and transfer the nori seaweed and the sushi rice to a plate.
  • Step 8
  • Lay a piece of plastic wrap on the sushi rolling mat, and place the nori seaweed and sushi rice from earlier with the nori seaweed side up. Flip the plate slowly to position them neatly.
  • Step 9
  • Arrange the filling ingredients in the center of the seaweed. Put the avocado slices on the bottom side of the filling section. This way the salmon and cream cheese will keep the avocado from moving while rolling up.
  • Step 10
  • Roll it up using the sushi rolling mat. Be careful not to squeeze it too tightly.
  • Step 11
  • When rolling up, bring the bottom end of the nori seaweed to the red dotted line shown in the picture so the sushi rice will act as a glue.
  • Step 12
  • Once the ingredients are rolled up, remove the plastic wrap and sprinkle the sesame seeds. Wrap the roll again with the plastic wrap and set aside for about 15 minutes.
  • Step 13
  • To prevent the rolls from breaking apart, cut them with the plastic wrap on. Tilt the knife and slice slowly.
  • Step 14
  • Moisten the knife with a wet towel before each slice so the cross section of the sushi roll will look neat.
  • Step 15
  • Once the rolls are cut, gently remove the plastic wrap.
  • Step 16
  • On a platter, carefully arrange the sushi rolls one by one, and it's done!
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