How to Prepare Quick California Rolls

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, california rolls. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

California Rolls is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. California Rolls is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have california rolls using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make California Rolls:

1. Make ready 1 bowlful Cooked rice (sushi rice)
2. Prepare 1 sheet Nori seaweed
3. Take 1 Flying fish roe
4. Prepare 1 Sesame seeds
5. Take Filling ingredients (cut into the same lengths as the width of the nori seaweed)
6. Make ready 1 piece of 1-cm-thickness Cucumber
7. Get 1 piece of 1-cm-thickness Thick tamagoyaki (rolled omelette)
8. Make ready 1 piece of 1-cm-thickness Salmon (or crab stick)
9. Make ready 1/8 cut lengthways Avocado
10. Make ready 1 Red leaf lettuce
11. Take Garnishes (optional)
12. Make ready 1 Pickled ginger in sweet vinegar
13. Prepare 1 Daikon radish sprouts

Instructions to make California Rolls:

1. Preparation: Cut the filling ingredients into the same lengths as the width of nori seaweed and 1-cm-thickness. Slice the avocado in eight lengthways.
2. Place a sheet of nori onto cling film and spread the rice evenly (leave a front and end border to make it easier to roll up).
3. Flip over the sushi rice on the nori seaweed onto a piece of cling film.
4. Place the lettuce on first and then put on the other fillings.
5. Roll the sushi from the front. Press the sushi tightly with your fingers. (Do not roll the cling film inside the sushi. When you roll, remove the cling film at the same time.)
6. After rolling the sushi cover with cling film and a makisu mat. Press the sushi firmly inside the makisu mat. Leave the sushi to sit for 10 to 20 minutes to rest the rice.
7. Coat the sushi with sesame seeds and flying fish roe. Use a spoon to spread the flying fish roe evenly.
8. Garnish with daikon radish sprouts and serve. The hotness of the pickled ginger and daikon sprouts enhance the sushi flavour.
9. My family doesn't like sushi rice so I use normal cooked rice but it is still tasty. Serve with mayonnaise and soy sauce.
10. The leftover ingredients are quite colourful so use them to make 'seafood delight salad'!

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