How to Make a California Roll
Use Saran wrap to cover your sushi rolling mat., Place the seaweed sheet, shiny side down, on the mat. , Pour water into a bowl and dip your fingers in it., Get a small handful of rice and thoroughly spread it on the seaweed, completely covering it...
Step-by-Step Guide
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Step 1: Use Saran wrap to cover your sushi rolling mat.
This method avoids rice getting into the mat. -
Step 2: Place the seaweed sheet
, Wetting your hands makes the rice less sticky while you work with it so it stays on the seaweed instead of your fingers. , Don't mash the rice down but be sure it sticks to the seaweed.
Sprinkle with sesame seeds. ,, Usually it will take at least 2 or 3 slices, depending on how long each slice is. , If you use a squeeze container (like a restaurant ketchup bottle), the mayonnaise will appear neater on the seaweed. , While doing this, make sure that everything is even; this is important when you actually make the roll. , Start folding the sushi mat away from you in a circle, so it forms a roll.
Be sure not to squash the items in the roll as you go along, but make sure that it's sturdy, an even size, and firm. , Place one slice above the other and divide both pieces into thirds.
This will give you 6 equal pieces. , This is to create a colorful and interesting palette to the person eating it. -
Step 3: shiny side down
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Step 4: on the mat.
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Step 5: Pour water into a bowl and dip your fingers in it.
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Step 6: Get a small handful of rice and thoroughly spread it on the seaweed
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Step 7: completely covering it with a thin layer.
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Step 8: Turn the seaweed to its other side
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Step 9: so the non-rice side is facing you and the rice is on the bottom.
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Step 10: Place the strips of avocado in the middle of the seaweed sheet
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Step 11: parallel with the length.
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Step 12: Spread a thin layer of mayonnaise either on the top or bottom of the avocado.
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Step 13: Place the individual crab pieces on the mayonnaise.
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Step 14: Make the roll by starting out with the seaweed side closest to you.
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Step 15: Take a knife and cut the uramaki in half.
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Step 16: Serve the pieces on their side to present the ingredients that are inside of the roll.
Detailed Guide
This method avoids rice getting into the mat.
, Wetting your hands makes the rice less sticky while you work with it so it stays on the seaweed instead of your fingers. , Don't mash the rice down but be sure it sticks to the seaweed.
Sprinkle with sesame seeds. ,, Usually it will take at least 2 or 3 slices, depending on how long each slice is. , If you use a squeeze container (like a restaurant ketchup bottle), the mayonnaise will appear neater on the seaweed. , While doing this, make sure that everything is even; this is important when you actually make the roll. , Start folding the sushi mat away from you in a circle, so it forms a roll.
Be sure not to squash the items in the roll as you go along, but make sure that it's sturdy, an even size, and firm. , Place one slice above the other and divide both pieces into thirds.
This will give you 6 equal pieces. , This is to create a colorful and interesting palette to the person eating it.
About the Author
Emma Smith
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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