A Japanese treat for any meal of the day. A subtle yet delicious belnd of rice, seaweed, and fish really make this a popular dish. These california rolls are a winner amongst sushi dishes.
Step 1: Introduction
Here I want to show you the method of crafting rolls with the sushi magic roller. Again, the recipes are in the handbook, and printable versions are available free on my website. We'll focus on technique here.
Step 2: Nori Technique
Take one sheet of Nori toasted kelp seaweed. Cut one-third of the sheet on the long side of the Nori, leaving two-thirds of the sheet to work with.
Step 3: Add The Filling
Place the Nori on the red mat and spread with sushi rice. Wet your fingers so the rice doesn't stick to your hands. Pick the rice sheet up with damp fingers. Flip it over, placing the top edge close to the roll above. The crab filling is simply imitation crab meat and mayonnaise, it's just like making tuna or chicken salad.
Put a roll of the crab salad about half inch thick along the center of the rice sheet. It's important not to overflow the roll. If so, it will not close at the seams. Add slices of avocado. For cucumber strips , make the cucumber about five inches in length. Place in front of and press gently into the crab meat filling.
Step 4: Fold
This cucumber will help keep the filling in place as you start to roll up. Pick up the handles and fold the top end of the rice sheet over the filling. Lay the roller bar on the rice sheet, and push the bar gently into the filling. This will tuck the end of the rice sheet and the end of the filling.
Step 5: Finish The California Rolls
Make sure you roll in the right direction; roll the handles in the direction away from you and simultaneously bring the handles toward you to roll up the sushi.
Bring the roller bar over the top of the black footplate mold. Give the handles a quarter turn to compress the roll. Roll the red mat and using a butter knife spread your roll with orange tapico or sprinkle with sesame seeds.