How to Roll an Inside-Out Sushi Roll (California Rolls)
How to Roll an Inside-Out Sushi Roll (California Rolls)

Hey everyone, Welcome to our recipe page. Today, I will show you a way to prepare a special dish, how to roll an inside-out sushi roll (california rolls). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

How to Roll an Inside-Out Sushi Roll (California Rolls) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. How to Roll an Inside-Out Sushi Roll (California Rolls) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook how to roll an inside-out sushi roll (california rolls) using 14 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make How to Roll an Inside-Out Sushi Roll (California Rolls):
  1. 140 grams per roll Sushi rice or plain white cooked rice
  2. 3 pieces Nori seaweed sheets, cut in half
  3. 6 slice Avocado
  4. 3 Imitation crab sticks
  5. 1 Mayonnaise
  6. 1 Sesame seeds, cucumber etc.
  7. 1 have ready A sushi rolling mat lined with plastic wrap
  8. 1 have ready Tightly wrung out moistened kitchen towel
  9. Bonus: How to make sushi rice, 4 servings
  10. 480 ml White cooked rice
  11. 80 ml ★If using rice vinegar
  12. 60 ml ★If using white wine vinegar
  13. 2 tbsp Sugar
  14. 1 heaping teaspoon Salt
Steps to make How to Roll an Inside-Out Sushi Roll (California Rolls):
  1. Prepare the ingredients. Cut 1/2 an avocado into 6 pieces. Use vinegared sushi rice or plain rice.
  2. Line a makisu (bamboo sushi rolling mat) with plastic wrap.
  3. Put a half-sheet of nori seaweed on the plastic wrap and cover it with rice. Use about 120 to 140 g of rice.
  4. Flip the nori and rice over to put the rice on the bottom. Top with the crabsticks, lay down a line of mayonnaise, and then put on the avocado slices.
  5. Flip over the edge of the sushi mat and press down tightly in the middle with your hands. By pressing down like this you will elminate any gaps between the fillings and the rice, and the rolls will be very tidy.
  6. Roll the mat one more time and press down again.
  7. This is how the roll looks when the mat is opened up. It's done. Cut the roll on a cutting board.
  8. Cut into 6 pieces. Wipe the knife blade with a tightly wrung out moistened kitchen towel after each cut to cut the roll cleanly.
  9. You can sprinkle the surface of the rolls with sesame seeds or flying fish roe (tobiko). If you are adding cucumber, cut it into thin strips and add it before you add the avocado.
  10. Flaked salmon and avocado rolls: I used storebought "salmon flakes" (available at Japanese groceries) and avocado.
  11. Tuna and avocado rolls: Drain the canned tuna, mix with mayonnaise and roll.
  12. Wiener sausage and cucumber rolls.
  13. This was for a potluck party. I cut the California rolls into 8 pieces, and decorated them with cut out carrot and colored usuyaki tamago (thin omelette).
  14. To make sushi rice: Bring the vinegar, sugar and salt to a boil and cool. Mix it into the rice when the rice is cooked.
  15. I have a recipe for making sushi rice using Japanese rice vinegar, with the appropriate amounts of sugar and salt.
  16. You can use white wine vinegar made by overseas makers like Heinz.

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