California roll – California Maki

écrit le par Posté dans : Japan, Roll | tag(s) : ,
Ease : 2
Cost : 2
Spicy :
People : 2
  • Baking :
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    Ingredients :

    • 1 cup of Japanese rice or round rice
    • 1 ½ cup of water
    • 100 g of fresh salmon
    • 2 sheets of nori seaweed
    • 1 lawyer
    • 1 tablespoons of sesame seeds
    • 3 cl rice vinegar
    • 2 teaspoons of sugar
    • 1 teaspoon of salt
    • sweet soy sauce
    • wasabi
    • cellophane
    • sushi mat

    Preparation :

    Wash the rice several times until the water is very clear and then drain well.

    Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

    Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

    Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

    Place the warm rice in a bowl and pour rice vinegar and mix
    then cover the rice gently with a damp cloth and let cool to room temperature.

    Cut salmon into strips about one cm then peeling and cut avocado in thin slices.

    Ask the cellophane on the sushi mat and place the nori dull side cellophane and then add the rice and spread over three quarters, pressing lightly, sprinkle with sesame seeds and then flip the nori so the rice can be found on the cellophane and place a slice of salmon and avocado on the nori.

    Finally lift the carpet to start rolling the maki by a slight pressure, then raise it again and continue to gently roll up tightly to prevent the maki does not come off.

    Wet the blade of your knife then cut the maki into slices about 3 cm .

    Serve with sweet soy sauce and a hint of wasabi.

    Tips : you can vary your california maki with different ingredients such as tuna or bluefin tuna into pieces, surimi, egg, cucumber, etc. …

    Anecdotes : The California roll or California maki is a type of makizushi usually developed with the sheet of seaweed on the inside, containing cucumber, crab (or surimi) and avocado and sprinkled on outside with sesame seeds or tobiko.
    This type of makizushi is popular in the U.S. and its influence is important in fusion cuisine.
    His name is linked to its development in Los Angeles by Japanese chefs immigrants.

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