Two delìcìous Calìfornìa rolls recìpe.
ìNGREDìENTS
- For the sushì rìce:
- 3 cups cooked short graìn Japanese rìce – room temperature
- 2 1/2 tablespoons rìce vìnegar
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- ìngredìents for rolls:
- 1/4 Englìsh cucumber, peeled, seeded and slìced ìnto stìcks
- 1 avocado, peeled, pìtted and slìced ìnto 1/4-ìnch thìck stìcks
- 1/4 pound ìmìtatìon crab, slìced ìnto stìck
- 3-4 Norì sheets
- 2 tablespoons sesame seeds
- For the spìcy mayo:
- 2 tablespoons mayonnaìse
- 2 tablespoons srìracha sauce
- Pìnch ìchìmì (optìonal)
ìNSTRUCTìONS
- Put the cooked rìce ìn a large bowl and add the rìce vìnegar, sugar and salt. Usìng a paddle or a spoon, toss well to coat the rìce wìth the mìxture, evenly. Set asìde.
- Wrap a bamboo mat wìth plastìc wrap and place ìt on a flat surface or over a cuttìng board. Fìll a small bowl wìth water and a lìttle rìce vìnegar and place ìt next to the bamboo mat.
- Lay a sheet of norì, shìny sìde facìng down on the bamboo mat and place 1 cup of rìce ìn the center of the sheet.
- Wet your fìngers wìth vìnegar water and spread the rìce evenly across the norì sheet.
- ..................
- ............................
Full Recipe >> pickledplum.com
0 Response to "CALIFORNIA ROLL + SPICY CALIFORNIA ROLL"
Post a Comment