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

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Great recipe for How to Roll an Inside-Out Sushi Roll (California Rolls). My school doesn't have a lunch program, so they bring bento. They bring sushi rolls to school once a week.

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

The ingredients needed to make How to Roll an Inside-Out Sushi Roll (California Rolls):
  1. Prepare 140 grams per roll Sushi rice or plain white cooked rice
  2. Prepare 3 pieces Nori seaweed sheets, cut in half
  3. Take 6 slice Avocado
  4. Make ready 3 Imitation crab sticks
  5. Make ready 1 Mayonnaise
  6. Prepare 1 Sesame seeds, cucumber etc.
  7. Make ready 1 have ready A sushi rolling mat lined with plastic wrap
  8. Take 1 have ready Tightly wrung out moistened kitchen towel
  9. Get Bonus: How to make sushi rice, 4 servings
  10. Take 480 ml White cooked rice
  11. Get 80 ml ★If using rice vinegar
  12. Get 60 ml ★If using white wine vinegar
  13. Prepare 2 tbsp Sugar
  14. Make ready 1 heaping teaspoon Salt

What makes the inside out roll unique is the fact that the sushi rice is in the outside and the nori is on the inside, wrapping the filling. Having the rice out and the nori in is what makes a sushi roll "inside. Chef Thomas Reese will show you how to make a California roll at home. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll.

Instructions 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.

Remove mat; roll sushi rolls in sesame seeds. Repeat with remaining ingredients to make eight rolls. Serve with soy sauce, wasabi and ginger slices if desired. Today, we're making a variation on the California roll. Along with sushi rice and sheets of seaweed (nori), California rolls require only a few ingredients: crab meat (or imitation), avocado, and cucumber.

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