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Before you jump to Restaurant-style California Roll recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
A lot of us have been trained to believe that comfort foods are not good and to be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Otherwise, comfort foods may be really nutritious and good for you. Some foods really do boost your mood when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.
Your mood could actually be helped by green tea. You knew green tea had to be in this article somewhere, right? Green tea is rich in an amino acid called L-theanine. Studies have discovered that this amino acid basically induces brain waves. This helps improve your mental sharpness while having a relaxing effect on the rest of your body. You already knew that green tea helps you become healthier. Now you know that applies to your mood as well!
Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try these tips instead!
We hope you got benefit from reading it, now let’s go back to restaurant-style california roll recipe. To make restaurant-style california roll you need 16 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Restaurant-style California Roll:
- Use Fillings
- You need 1 Mayonnaise
- You need 1 Masago (capelin roe)
- Provide 1 Nori seaweed (cut in half)
- Provide 1 Avocado
- You need 1 packet Imitation crab sticks
- Get 1 Mayonnaise
- You need 1 Masago (capelin roe)
- You need 540 ml Uncooked white rice
- Take 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Take 1 sheet Kombu seaweed (3 cm square)
- Prepare Vinegar water
- Provide 30 ml Sushi vinegar
- Get 30 ml Water
- Take 1 pinch Salt
Steps to make Restaurant-style California Roll:
- Add sake and mirin to the rice when cooking, and use 1 mm less water than usual. Don't cook the rice using the 'sushi rice' setting, just use the regular program.
- Lay the kombu on top of the rice and switch the rice cooker on!
- Put the sushi vinegar ingredients in a small pan and bring to a simmer. Turn the heat off immediately.
- Add the boiled sushi vinegar and water to the freshly cooked rice, leave to cool down a bit, then cover with plastic wrap to prevent from drying out.
- Spread a piece of nori seaweed evenly with sushi rice. Slightly moisten your hands with water and flatten out the rice. Cover with plastic wrap.
- Turn it over, wrap and all, so that the nori side is facing up. Draw a thin line in the middle with mayonnaise.
- Top with avocado and crab sticks. If you put the avocado on the far side it may get mashed when you roll the sushi, so I think it's easier if you put the crab sticks on the far side and the avocado closer to you.
- Fold the plastic wrap that is sticking out on the side closer to you under the mat to make it easier to roll the sushi.
- Roll the sushi, and cut it with the wrap still on it. If you peel off the wrap with moistened hands, you won't get any sticky rice.
- Put the masago on the cut sushi roll pieces to finish. If you don't like masago, use ground white sesame seeds instead.
- How to cut an avocado Cut into the avocado lengthwise and you'll hit the pit. Slice all the way around the avocado.
- Twist both halves with your hands and it will end up as shown in the photo. Cut into the half with the pit lengthwise again, and push out the pit.
- Note: I cut each crab stick in half lengthwise. Adjust depending on how thick you want the crab sticks to be.
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