"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

California Roll Recipe

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This recipe for California Roll, by , is from The Kanchuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
shoko kanchuk

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Japanese/Short Rice 360 ml (before cook) equals to 2 Rice cooker cup or Cooked rice 6 cups (general cooking cup)
Seaweed Sheet (6)
Sushi Vinegar Tbsp per rice cooker cup
Imitation Crab 8oz
Mayonnaise 3 Tbsp
Cucumber 1 medium size
Avocado 1 medium size (option)

Directions:
Directions:
Prepare Ingredients
1. Cut cucumber lengthwise then julienne
2. Cut Avocado lengthwise (option)
3. Mix imitation crab and mayonnaise by food processer
4. Cook rice
5. Place cooked rice in big bowl
6. Add Sushi Vinegar on to the rice slowly and mix while pouring
7. Mix rice quickly using hand fan to cool down rice while you are mixing the rice with vinegar.
8. Cover with wet/damp kitchen towel to cool rice down until you can hold

How to roll
1. Place a seaweed sheet on to the rolling mat.
2. Place 1 cup rice to from the bottom layer on the seaweed sheet, spread evenly. Save 1-inch space on the top of seaweed sheet.
3. Place cucumber, crab meat (avocado) in a row 3 inches from the bottom of seaweed sheet.
4. Grab edge of sheet and hold ingredient by fingers, then quickly rolling up.
5. Shape the roll over the mat.
6. Cut the roll into 8 pieces.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
**Rice cooker cup is NOT SAME as general cooking cup. Recommend following rice cooker instruction for cooking rice**

 

 

 

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