California Roll

Name: California Roll
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams firm-ripe avocado , pitted, peeled, and cut into 1/4-inch-thick slices; 227 grams shelled cooked crab; 6 sheets precut nori (7 1/2 by 8 in.), toasted (see notes); 6 servings Pickled ginger; 59 milliliters rice vinegar; 1 teaspoons salt; 355 milliliters short-grain white rice; 6 servings Soy sauce; 1 Tbsp sugar; 2 Tbsps wasabi powder, mixed with 2 tablespoons water

California Roll might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 295 calories, 13g of protein, and 6g of fat per serving. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up soy sauce, crab, salt, and a few other things to make it today. To use up the short grain rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

In a fine strainer, rinse rice under cold running water until water drains clear, 5 to 10 minutes. Put rice in a 2- to 3-quart pan and add 1 1/2 cups water. Bring to a boil over high heat, then lower heat to maintain a simmer. Cover and cook until water is absorbed, 10 to 15 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Frying Pan

Meanwhile, in a small bowl, stir 1/4 cup rice vinegar, the sugar, and salt until sugar and salt are dissolved.

Ingredients you will need

Rice Vinegar

Sugar

Salt

Equipment you will use

Bowl

Spread rice out in a shallow 12- by 16-inch baking pan and slowly pour vinegar mixture over it, turning rice gently and fanning it until it comes to warm room temperature, about 10 minutes.

Ingredients you will need

Vinegar

Spread

Rice

Equipment you will use

Baking Pan

Mix remaining 1 tablespoon rice vinegar with 1 cup water.

Ingredients you will need

Rice Vinegar

Water

Pour into a small bowl to moisten your hands (so rice doesn't stick) while rolling sushi.

Ingredients you will need

Rice

Equipment you will use

Bowl

Place a sheet of toasted nori, shiny side down, on a bamboo rolling mat (with slats running horizontal to you) or on a piece of plastic wrap (about 10 by 12 in.), aligning long side of nori with the bottom edge of mat. Dip your hands in vinegar-water mixture and scatter 2/3 cup rice over nori; pat into an even layer, spreading out to the sides and bottom of nori, but leaving a 2-inch-wide strip bare along the top edge.

Ingredients you will need

Vinegar

Water

Nori

Rice

Wrap

Dip

Equipment you will use

Plastic Wrap

With your finger, spread a thin stripe of wasabi (about 1 teaspoon) horizontally across center of rice. Arrange four avocado slices along wasabi stripe (it's okay if the slices overlap or if some ends stick out), then arrange about 2 tablespoons of the crab on top of the avocado.

Ingredients you will need

Avocado Slices

Avocado

Spread

Wasabi

Crab

Rice

Moisten top edge of nori with vinegar-water mixture. Holding fillings down with your fingers, lift edge of mat closest to you with your thumbs and roll it over so that the near edge of nori meets the far edge of rice bordering the 2-inch-wide bare strip of nori at the top. Then roll bottom edge over to seal, and briefly press mat around roll.

Ingredients you will need

Vinegar

Water

Nori

Rice

Roll

Remove roll from mat. If desired, trim off any filling sticking out. With a sharp knife, cut roll into six or eight equal pieces, rinsing knife in water between cuts.

Ingredients you will need

Water

Roll

Equipment you will use

Knife