Homemade California Rolls
4 servings
15 minutes
California rolls are a symbol of the culinary bridge between Japan and the West. Created in the 1970s in Los Angeles, they transformed the concept of sushi by placing rice on the outside and creating a harmonious balance of flavors. Tender crab meat combined with refreshing cucumber and creamy avocado is enriched with bright tobiko roe, adding a light salty note. These rolls are perfect for those who appreciate softness and freshness in every bite. They are served with wasabi, pickled ginger, and soy sauce that enhance the exquisite taste and complete the gastronomic delight. Thanks to their simplicity in preparation, California rolls can be easily made at home to impress guests or enjoy refined flavors in a cozy atmosphere.
1
Place half a sheet of nori with the smooth side down. Wet your hands in lemon water and spread a portion of rice evenly over the surface of the sheet, leaving 1 cm of nori uncovered at the edge, and carefully flatten the rice. Evenly distribute the roe over the rice.
- Dry seaweed nori: 1 g
- Rice: 60 g
- Tobiko caviar: 25 g
2
Flip the seaweed sheet so that the rice is on the mat covered with film.
3
At the edge of the roll, place crab meat in one or two rows depending on the thickness you want for the roll.
- Crab meat: 25 g
4
Slice the cucumber and avocado into thin strips and place them on the meat, spreading evenly along the length.
- Cucumbers: 1 piece
- Avocado: 1 piece
5
Make sure all the filling of the roll is of the same length and thickness. After filling the roll, start carefully rolling it using the mat, then press down lightly on it. Press in the middle and try to form a log from the roll. Unroll the bamboo mat.
6
Cut the roll into several equal parts.
7
Serve the rolls with pickled ginger, wasabi, and soy sauce.