How do you make California roll? the way the restuarants make it?

Answer 1

California Sushi Roll Recipe - Sushi Recipes - Japanese Cooking

After my first taste of sushi at a restaurant I was hooked, and I knew after several sushi meals out I'd need to find a way to make it at home. Making your own sushi is an affordable alternative to going out to a sushi bar or Japanese restaurant, and it's fun and easy. Sushi ingredients and equipment are easy to find at Asian grocery stores or large grocery stores.
The following recipe is for basic California rolls. The variations to this recipe are endless - for even more variations see Sushi Combinations.

Necessary Equipment
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (nori)
Wooden spoon or wood or plastic rice paddle for spreading
Plastic wrap

Recipe
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese short or medium grain rice
4 cups water
5 sheets sushi nori (dried seaweed - the darker it is, the better the quality)
1 large cucumber
2 to 3 avocados
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger

Directions
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool.

Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.

Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.

When rice is done cooking, transfer to a large bowl; loosen rice grains gently with a wooden spatula or spoon by cutting and folding (do not stir, as this will crush the rice). Sprinkle the vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.

Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat. Place the nori on top of the plastic wrap (shiny side down). Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end (it helps to wet your fingers with cold water when you are patting the rice onto the nori).

Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeeze them out). Wrap the plastic wrap around the roll and set aside until ready to cut or refrigerate or for longer storage. Repeat with remaining 4 nori sheets to make additional rolls.

Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, cut each roll into 8 pieces (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). Arrange California Rolls on a serving platter and serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.

(NOTE: To make inside-out rolls, after spreading the rice on the nori, sprinkle with poppy or roasted sesame seeds. Cover with a sheet of plastic wrap on top. Lifting with the bottom plastic wrap, turn over the nori/rice sheet onto the bamboo rolling mat. Remove top plastic wrap and proceed as above.)

Answer 2

Inside-out Sushi Roll
California roll is one of the most popular sushi rolls in the world although it isn't so popular in Japan. Since typical sushi rolls are rolled in dried seaweed, many people who aren't used to eat dried seaweed tend to have hard time to bite sushi roll. This is one reason that california roll is made inside-out, so that it's easy to bite.

California Roll Recipe:

Ingredients:

4 sheets dried seaweed (nori)
4 cups sushi rice
1 avocado
1/2 lb. imitation crab
1 tbsp mayonnaise
1/2 tsp salt
2 tsps sesame seeds
How to Cook:

Peel an avocado and cut it into strips or mash it.
Put imitation crab in a bowl and mix with salt and mayonnaise.
Cover a bamboo mat with plastic wrap.
Put a sheet of dried seaweed on top of the mat.
Spread sushi rice on top of the seaweed and press firmly.
Sprinkle sesame seeds over the sushi rice.
Turn the sushi layer over so that the seaweed is on top.
Place avocado and crab lengthwise on the seaweed.
Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
Press firmly the bamboo mat with hands, then remove the rolled sushi.
Cut the sushi roll into bite-sized pieces.

Answer 3

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.


[for more detail see http://www.foodnetwork.com]

Answer 4

Nori
Prepared Sushi Rice (you can pick some up from a sushi place, just keep it warm until you use it)
Avocado, sliced into sticks
Crab Meat or Surimi, sliced into sticks
Cucumber, peeled, seeded and sliced into sticks
Sushi Rolling Mat
Plastic Wrap

See the link below for assembly instructions

Answer 5

Sushi rice.
Nori.
Fake crab.
Mayonnaise.
Avocado or cucumber.
Sesame seeds.

Cook rice as directed. Place on nori. Sprinkle seeds. Mix crab and mayo. Place along the width of the nori along with strips of cucumber and avocado. Roll. Eat.

Answer 6

Just follow these directions:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11564,00.html?rsrc=search