California rolls with tobiko
2 servings
40 minutes
Tobiko California rolls are an iconic dish of Japanese cuisine created outside Japan. Its history dates back to the 1970s when sushi masters adapted traditional rolls for Western tastes by hiding nori inside. This roll stands out with its bright coating of flying fish roe, giving the dish a crispy texture and subtle sea aroma. The flavor of California is a harmony of tender crab meat, creamy avocado, and fresh cucumber highlighted by spicy wasabi. It pairs excellently with soy sauce and pickled ginger. These rolls are not only visually appealing but also versatile – suitable for festive gatherings as well as cozy dinners. Their vibrant color and rich taste make them favorites among sushi lovers worldwide.
1
Peel the ginger and slice it very thinly with a vegetable peeler; boil 200 ml of water, add salt, toss in the ginger, remove from heat and let steep for 10 minutes; drain the water, add half the sugar, pour in mirin from a large package, mix and let steep for 30-40 minutes.
- Ginger: 50 g
- Sugar: 5 g
- Mirin: 40 ml
2
Pour water over the rice so that it is 1 cm above the rice, bring to a boil, and cook covered on low heat for 15 minutes until the water is fully evaporated; add rice vinegar, mirin from the small packet, and remaining sugar to the rice, mix, cover with a lid and towel, and let it sit for 15 minutes.
- Sushi rice: 75 g
- Rice vinegar: 15 ml
- Mirin: 40 ml
- Sugar: 5 g
3
Peel the avocado and remove the pit; cut the cucumber and avocado into long thin strips, slice the crab sticks in half lengthwise; wrap the sushi mat in plastic wrap.
- Avocado: 70 g
- Cucumbers: 70 g
- Crab sticks: 3 pieces
4
Cut the nori sheet in half along the line; place the nori sheet on the mat with the shiny side down; make a margin from the far edge of the nori, spread half of the rice in a thin, dense layer so that it slightly overhangs the near edge of the sheet; sprinkle with half of the sesame.
- Dry seaweed nori: 1 piece
- Sushi rice: 75 g
- White sesame seeds: 6 g
5
Flip the sheet with the mat rice side down, towards yourself; spread 1/4 wasabi in the middle; place cucumber, avocado, and crab meat on top of the sheet without leaving gaps.
- Wasabi: 10 g
- Cucumbers: 70 g
- Avocado: 70 g
- Crab sticks: 3 pieces
6
Use the mat to form a tight roll, giving it a rectangular shape; connect the roll by sticking rice that extends over the edge; on a flat surface, spread half of the caviar and roll the resulting roll.
- Flying fish roe: 60 g
7
Form the second roll; trim the edges, cut the roll into pieces with a very sharp knife moistened with water, serve with soy sauce, wasabi, and pickled ginger.
- Soy sauce: 30 ml
- Wasabi: 10 g
- Ginger: 50 g