Make Perfect California Rolls…Do As We Say, Not as We Do!

California Rolls.  Ever Try to Make these At Home?

We Have and We’re Here to Tell the Story.

With Some Important TIPS and One Big SECRET for Sure Success.

California Rolls were invented in LA in the 1960s for an American palate.  There’s controversy over exactly who did the creating, but no matter…California Rolls were a big hit then and now. Created from avocado, crab (or more likely imitation Krab) and cucumber, it is now a mainstay of fancy sushi restaurants and fast food dives alike.

Considering that the ingredients of California Rolls are cheap, we wondered why California Rolls are pricey in restaurants.

This is Where Our TIPS and SECRET come in.

THE ART OF CALIFORNIA ROLLS.  TIPS, TRICKS AND SECRETS.

Tip Number One.  Have All the Ingredients Prepped and Ready to Go.

We Began with a Sushi Roll Kit, but That is Not Necessary.

You Just Need a Bamboo Mat for Rolling and Seaweed Square Sheets.

Seaweed is the Outer Shell and Holds Everything in Place.

Mermaids Love Seaweed, I’m told.  🙂  But that’s another Story.

 

Tip 2 – Prep the Ingredients for the Center of the Roll.

Carrots are Always a Good Choice.

Cooked Shrimp.

 

Tip 3.  Sticky Rice.  Sprinkle with Rice Vinegar for the proper flavor.

We went a bit crazy with Guacamole.  Hey, this is New Mexico.  We can always get Guacamole.

But Sliced Avocado works too…perhaps better, but our Avocado was too hard.

Peel the Cucumber and Slice in Strips.

And Now for the TRICK.  PATIENCE IS NEEDED FOR SUCCESS.

Each Piece for the Roll must be Super Model THIN.

THIN AND DELICATE.

We were so excited to make the Sushi that We Quickly Prepped our Middles and Had Huge Chunky Chunks.

Tip 4 – Thin, Delicate Ingredients for the Middle.

Chub-A-Butt Size (like these) are Impossible to Roll into a Dainty California Roll.

NOW TO ROLL THE ROLL…

First the Bamboo Mat.  Place the Seaweed Sheet on Top of the Mat.

Now the Rice.  Cover the Seaweed with a THIN coat of Rice.

 Remember Super Model Thin.

Gently add the Ingredients to the Center.

Roll Up the Mat.  Squeeze Ever so Gently as You Roll.

Lightly Wet the End of the Seaweed and Seal.

 

Our Example is Stuffed to the Max.  Remember…Super Model Thin.

Place the Rolls in Plastic Wrap and Chill.  Or Serve Immediately.

Just Before Serving, Slice into Finger-Food Pieces.

The Trick to Perfect Sushi…THIN, TRIM, DAINTY.

Created with the Utmost PATIENCE.

The Art of Sushi.

Or of course you can Throw Caution to the Wind and Make our CHUB-A-BUTT Version.

In the End, Both are Quite Magical. 🙂

3 thoughts on “Make Perfect California Rolls…Do As We Say, Not as We Do!

  1. You continue to wow me with your areas of expertise! I have saved your post to Pinterest and will probably try this on a non-lazy day! Jeanne’s School of Asian Cooking! Has a nice ring!

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