Continental Recipe

California Roll(Uramaki Sushi)

California Roll(Uramaki Sushi)

Uramaki, California roll, or upside-down sushi is a unique sushi variety which has its origins disputed between Los Angeles and Vancouver, although most people claim that it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita.

This sushi roll is prepared with sushi rice, nori, crab or surimi, avocado, and cucumber. It differs from other sushi types because the rice is on the exterior, wrapped around nori seaweed that is in the inner part and surrounds the filling. Uramaki is often rolled in roasted sesame seeds.

 

 

RECIPE INGREDIENTS

6 Nori sheets

1 ripe avocado (sliced)

6 crab sticks

1 cucumber

Black sesame seeds

Wasabi

Soy sauce

250 grams of sushi rice

2 tablespoons Japanese rice vinegar

2 tablespoons sugar

 

 

DIRECTIONS ON HOW TO MAKE CALIFORNIA ROLL(URAMAKI SUSHI)

Take short-grained Japanese rice and rinse well in water. Drain and put washed rice (250g) into a pan. Now pour 250ml of water and place the pan over a lighted gas stove. Bring it to boil at a high temperature.

Cover the lid properly and let it simmer on low heat for 30 minutes until cooked well. The grains should be firms, not mushy. Remove from stove and let the rice cool for 15 minutes. Take 2 tablespoons of rice vinegar in a small bowl and add 2 tablespoon salt and 1 teaspoon salt to it.

Heat the mixture until the sugar dissolves and let it cool. If you have time let the mixture sit until the sugar dissolves completely. Transfer the steaming rice into a shallow bowl and add 1/4th of the rice vinegar to it. Mix using a wooden paddle and again pour some seasoning until it is evenly mixed. Let the rice cool for 5minutes.

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Take one Nori sheet and place it on an even flat surface Spread a medium ball of rice (1/6 of the quantity used) to make a layer over the Nori, leaving out half inches on the sides. Place the bamboo mat for rolling and put a plastic sheet on it so that the rice does not stick on the mat. Now sprinkle some sesame seeds over the plastic sheet.

Now, flip the Nori sheet upside down to have the rice side onto the sprinkled sesame seeds. On the side of Nori, a long the middle section, line up the fillings that include thin slices of avocado, cucumber strips, and crab sticks.

Now use the bamboo mat to press gently and make a compact roll. The rolling technique for California roll is inside-out. You have the Nori sheet inside and the layer of sushi rice outside. The sesame seeds add a crunchy texture to the outer layer.

 

 

HERE ARE MORE RECIPES YOU CAN ENJOY

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

California Roll(Uramaki Sushi)

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 Nori sheets
  •  
  • 1 ripe avocado (sliced)
  •  
  • 6 crab sticks
  •  
  • 1 cucumber
  •  
  • Black sesame seeds
  •  
  • Wasabi
  •  
  • Soy sauce
  •  
  • 250 grams of sushi rice
  •  
  • 2 tablespoons Japanese rice vinegar
  •  
  • 2 tablespoons sugar

Instructions

Take short-grained Japanese rice and rinse well in water. Drain and put washed rice (250g) into a pan. Now pour 250ml of water and place the pan over a lighted gas stove. Bring it to boil at a high temperature.

READ ALSO:   Soto Ayam Recipe(Chicken Soup)

 

Cover the lid properly and let it simmer on low heat for 30 minutes until cooked well. The grains should be firms, not mushy. Remove from stove and let the rice cool for 15 minutes. Take 2 tablespoons of rice vinegar in a small bowl and add 2 tablespoon salt and 1 teaspoon salt to it.

 

Heat the mixture until the sugar dissolves and let it cool. If you have time let the mixture sit until the sugar dissolves completely. Transfer the steaming rice into a shallow bowl and add 1/4th of the rice vinegar to it. Mix using a wooden paddle and again pour some seasoning until it is evenly mixed. Let the rice cool for 5minutes.

 

Take one Nori sheet and place it on an even flat surface Spread a medium ball of rice (1/6 of the quantity used) to make a layer over the Nori, leaving out half inches on the sides. Place the bamboo mat for rolling and put a plastic sheet on it so that the rice does not stick on the mat. Now sprinkle some sesame seeds over the plastic sheet.

 

Now, flip the Nori sheet upside down to have the rice side onto the sprinkled sesame seeds. On the side of Nori, a long the middle section, line up the fillings that include thin slices of avocado, cucumber strips, and crab sticks.

 

Now use the bamboo mat to press gently and make a compact roll. The rolling technique for California roll is inside-out. You have the Nori sheet inside and the layer of sushi rice outside. The sesame seeds add a crunchy texture to the outer layer.

READ ALSO:   Traditional Saskatoon Berry Pie

 

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