California Roll (Uramaki)
A popular inside-out rolled sushi-style dish made here with Japanese imitation crab sticks, cream cheese and avocado
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Slice each kanikama into half lengthwise. Cut the avocado and cream cheese into rectangular logs, finely chop up the green onion.
- Place the nori seaweed sheets onto a flat plate or surface, evenly spread the rice on top. Cover with plastic wrap or wax paper, then place a sushi mat on top and carefully flip over all together.
- Spread the lettuce leaves over each nori seaweed sheet, arrange the kanikama, avocado and cream cheese along the nearest edge and roll up.
- Remove the plastic wrap once to sprinkle the sesame seeds onto the rice, then re-wrap the roll, and cut up into easy-to-eat slices with the plastic wrap on (this helps prevent rice and ingredients from sticking to the knife when slicing). Remove the plastic wrap, top each slice with the tobiko and green onions and serve with soy sauce.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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