California Roll (Uramaki)
A popular inside-out rolled sushi-style dish made here with Japanese imitation crab sticks, cream cheese and avocado
20min
491kcal
748mg
- 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
White rice - how to cook
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
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