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California roll - En-tete

California Roll

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4.93/5 (13)
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Sushi
Cuisine: American
Servings: 4 servings
Author: Marc Winer

Ingredients

Sushi Rice

Filling

  • 4 slices tuna or salmon, cut into long sushi-style slices
  • 1 tablespoon Japanese mayonnaise
  • 0.5 cucumber Lebanese
  • 0.5 avocado
  • 1 teaspoon lime juice, about

Rolls

  • 2 sheets nori
  • 1 tablespoon sesame seeds, or flying fish roe (tobiko)

To Serve

  • Ginger pickled
  • Soy sauce

Procédé

Sushi Rice

  • Put the rice in a saucepan or large bowl with plenty of cold water.
    165 g sushi rice, 240 ml water
    California roll - Mettre le riz dans une casserole ou un saladier avec beaucoup d'eau froide.
  • If time allows, let it stand for 15 to 20 minutes; otherwise, go straight to rinsing.
  • Stir the rice in the water with your hands, swirling it around, until the water turns cloudy.
  • Pour off the water.
    California roll - Jeter l'eau.
  • Repeat once or twice, until the water stays almost clear.
  • Put the rinsed rice in a saucepan with the cooking water.
  • Cover and set over medium heat.
  • As soon as the water comes to a boil, lower the heat and simmer for about 10 to 12 minutes, until all the water has been absorbed and the rice is cooked but still has a little bite.
    California roll - Dès que l'eau bout, baisser le feu et laisser frémir environ 10 à 12 minutes, jusqu'à ce que toute l'eau soit absorbée et que le riz soit cuit mais garde un peu de mâche.
  • While the rice is cooking, put the rice vinegar, sugar and salt in a microwave-safe bowl.
    1.5 tablespoons rice vinegar, 1 teaspoon sugar, 0.5 teaspoon salt
    California roll - Pendant la cuisson du riz, mettre le vinaigre de riz, le sucre et le sel dans un bol qui va au micro-ondes.
  • Microwave for about 15 seconds, until the sugar and salt have dissolved.
  • Take the rice off the heat and transfer it to a large bowl so it cools faster.
  • Pour the vinegar mixture over the rice and mix to distribute it evenly.
    California roll - Verser le mélange au vinaigre sur le riz et mélanger pour bien le répartir.
  • Let the rice cool.
    California roll - Laisser refroidir le riz.

Filling

  • Prepare the strips of raw fish.
    4 slices tuna or salmon,
    California roll - Préparer les bâtonnets de poisson cru
  • Spread a little mayonnaise on the cut side of the strips.
    1 tablespoon Japanese mayonnaise
    California roll - Étaler un peu de mayonnaise sur la face coupée des bâtonnets.
  • Cut the half cucumber lengthwise into four sticks.
    0.5 cucumber
  • Remove some of the seeds if there are a lot of them.
    California roll - Retirer une partie des graines s'il y en a beaucoup.
  • Cut the avocado into long slices.
    0.5 avocado
    California roll - Couper l'avocat en longues tranches.
  • Drizzle the avocado slices with a little lime juice and gently rub them to spread it, so they don't turn brown.
    1 teaspoon lime juice,
    California roll - Arroser les tranches d'avocat d'un peu de jus de citron vert et les frotter délicatement pour l'étaler, afin qu'elles ne noircissent pas.

Rolls

  • Cut the nori sheets in half along the fold, using scissors if they don't separate easily.
    2 sheets nori
    California roll - Couper les feuilles de nori en deux, le long du pli, aux ciseaux si elles ne se séparent pas facilement.
  • Cover the sushi mat with plastic wrap, or slip it into a freezer bag.
    California roll - Couvrir la natte à sushi de film alimentaire, ou la glisser dans un sac de congélation.
  • Divide the rice into four equal portions.
  • Lay half a sheet of nori on the covered mat.
    California roll - Poser une demi-feuille de nori sur la natte couverte.
  • Press one portion of rice in an even layer over the entire half sheet, right to the edges, working from one long side to the other.
    California roll - Presser une portion de riz en couche régulière sur toute la demi-feuille, jusqu'aux bords, en travaillant d'un long côté vers l'autre.
  • Sprinkle the entire surface of the rice with sesame seeds, or with tobiko.
    1 tablespoon sesame seeds,
    California roll - Parsemer toute la surface de riz de graines de sésame, ou de tobiko.
  • Carefully flip the sheet over, seaweed side up.
    California roll - Retourner délicatement la feuille, côté algue vers le haut.
  • Lay a cucumber stick along the full length, close to one of the long edges.
    California roll - Poser un bâtonnet de concombre sur toute la longueur, près d'un des longs bords.
  • Lay a line of salmon or tuna right next to it.
    California roll - Poser une ligne de saumon ou thon juste à côté.
  • Lay a row of avocado slices, keeping it as even as possible along the full length.
    California roll - Poser une rangée de tranches d'avocat, aussi régulière que possible sur toute la longueur.
  • Lift the edge of the mat on the filling side and fold it over, to enclose the filling in the nori, pressing lightly.
    California roll - Soulever le bord de la natte du côté de la garniture et le rabattre par-dessus, pour enfermer la garniture dans la nori, en pressant légèrement.
  • Pull back the edge of the mat so it doesn't get rolled up inside the roll, then keep rolling the mat so the roll turns over on itself.
    California roll - Relever le bord de la natte pour ne pas l'enrouler dans le rouleau, puis continuer à rouler la natte pour que le rouleau tourne sur lui-même.
  • When you reach the end of the rice, unroll the mat: the roll is formed.
    California roll - Arrivé au bout du riz, dérouler la natte : le rouleau est formé.
  • Place the roll on a cutting board.
  • Cut it in half through the middle with a very sharp knife.
    California roll - Le couper en deux au milieu avec un couteau bien aiguisé.
  • Cut each half into three pieces.
    California roll - Couper chaque moitié en trois tranches.
  • Repeat with the remaining nori, rice and filling.
  • Serve with pickled ginger and soy sauce for dipping.
    Ginger, Soy sauce
    California roll - Servir avec du gingembre mariné et de la sauce soja pour tremper.

Notes

The California roll is an uramaki, an inside-out roll: the rice is on the outside and the nori sheet on the inside. Its origin is disputed between Los Angeles (the Tokyo Kaikan restaurant, in the 1960s) and Vancouver (chef Hidekazu Tojo).
Japanese mayonnaise (Kewpie) is available in Asian grocery stores.
The cucumber should be roughly as long as the long side of the nori sheet so it fills the roll from end to end. If you can't find a Lebanese cucumber or a mini cucumber, cut a section of regular cucumber and remove some of the skin, which is more bitter, along with the excess seeds, so the roll isn't too wet.
You may come up a little short on rice for the fourth roll if you don't divide it into equal portions from the start. Another option: make three generously filled rolls and use the last half sheet and the remaining rice for two small maki.
A small bowl of water with a little rice vinegar added helps keep your fingers moist while you press the rice onto the nori, so it doesn't stick.
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