California rolls or California makis are a type of futo makis (sushis), made with the sheet of seaweed inside, containing cucumber, crab (or surimi) and avocado and sprinkled on the outside with sesame or tobiko seeds.
Popular in the United States, their name is related to its development in Los Angeles by immigrant Japanese chefs.
Easy and quick to prepare, they can be eaten during meals with soy sauce, wasabi and ginger in vinegar.
|Difficulty level : easy|
|Prep time : 20 mins|
|Break : –|
|Cook time :15 mins|
|Total time : 35 mins|
|Yield : 6 servings|
|190 g (1.5 cups) round rice|
|3 sheets of nori (seaweed), cut in half|
|1.5 can of crab or 12 sticks of surimi or 220 g (1/2 pound) of raw or smoked salmon|
|1.5 tbsp powdered sugar|
|1.5 tbsp rice vinegar|
|1 teaspoon of salt|
- Rinse the rice in cold water until the water runs clear. Let drain.
- In a saucepan filled with 220 ml (1 cup) of water, cook the rice, bring to a boil for 2 minutes.
- Cover and leave to swell for 10 minutes over low heat. Let cool.
- In a saucepan, boil the rice vinegar with the sugar and salt.
- Let cool.
- Stir seasoning into rice.
- Slice the cucumber and avocado into thin, long strips.
- Spread 1 cm (0.4 inch) of rice on each nori sheet.
- Sprinkle with sesame seeds.
- Turn the nori sheet over (so that the rice is on the outside) and spread a little wasabi.
- Garnish with the cucumber, avocado and crab, then roll up.
- Cut each roll into eighths.
- Serve and enjoy!