How to cook california rolls at home. Rolls "California" at home. How to cook california rolls at home

Sushi is one of the most popular dishes at the moment. This Japanese delicacy has firmly entered the gastronomic traditions of many countries of the world. The taste and composition of the rolls amaze the imagination. "California" and "Philadelphia" are perhaps the most popular varieties of this dish.

A little about California

Delicious and at the same time healthy are the products that are part of the rolls. "California" is one of the varieties of sushi that is prepared with rice outside. This dish appeared in 1973. And, oddly enough, it was invented in the USA, then it became widespread in Europe, and only after that they learned about it in Japan, the homeland of sushi. The authorship belongs to the chef Ichiro Mashita.

The composition of the rolls "California"

Sushi is not only tasty, but also incredibly healthy, because it consists of nutritious and satisfying foods. It will help to recognize the components of such a dish as "California" (rolls), photo. The composition of this dish is as follows:

• pressed nori seaweed;
• for sushi;
• rice vinegar and sugar dressing;
• fresh cucumber, peeled;
• avocado pulp;
• crab meat (can be replaced with crab sticks);
• tobiko or sesame seeds for garnish
• wasabi, soy sauce and ginger as flavorings.

How to cook California

If at first sushi seemed to be something outlandish, subject only to a professional chef, at the moment, lovers of this dish have mastered all the secrets of cooking the dish. The composition of California rolls is such that everything you need can be purchased at any supermarket. The cooking process includes the following steps:

• prepare in advance (about 20 x 20 cm), wrapping it with cling film so as not to get dirty;
• boil the sushi rice according to package instructions, and when it has cooled, stir in the rice vinegar and sugar dressing;
• cut all the components of the filling (cucumber, avocado and crab meat) into thin strips;
• on a pre-prepared mat, lay the rice in a thin layer on an area the size of a nori sheet;
• put pressed seaweed on top and press lightly;
• stepping back slightly from the edge of the nori sheet, lay out the filling across the entire width;
• using a rug, gently twist the roll, giving it a neat rounded shape;
• roll the resulting roll in caviar or sesame;
• at the final stage, it is worth cutting the roll into portioned pieces and carefully laying it on a dish.

A little about Philadelphia

Despite the fact that sushi is a native Japanese dish, California and Philadelphia rolls came to us from the USA. Their composition is somewhat different. The latter dish is named after the US state in which it was invented about 70 years ago. Some people believe that the name "Philadelphia" was given to the roll because of the cheese of the same name, which is included in its composition.

The idea of ​​creating this roll is based on the fact that the Americans did not like the specific taste and smell of nori, and therefore the sushi chef decided to hide them inside. To give the dish a beautiful look and rich taste, it was decided to use salted salmon and cream cheese. Chefs and amateurs were constantly experimenting, adding new ingredients to Philadelphia. To date, there are several dozen varieties of this dish.

The composition of the rolls "Philadelphia"

Philadelphia rolls are characterized by a fairly rich composition. It is quite easy to prepare this dish at home. The main thing is to get all the necessary ingredients. Their list is as follows:

• special round rice for sushi;
• pressed nori seaweed;
• raw or lightly salted salmon (it is better to put fresh fish in the filling, but for decoration it is recommended to use a more flavorful option);
• cream cheese (not only Philadelphia, but also Mascarpone is suitable);
• some sushi lovers prefer to add cucumber or avocado to the filling;
• soy sauce, wasabi and pickled ginger.

How to cook Philadelphia

It is perhaps difficult to find a person who would not like Philadelphia rolls. The photo of this dish instantly stimulates the appetite. Of course, you can enjoy sushi in a restaurant, but it is much more interesting to cook them yourself. To do this, you need to perform the following sequence of actions:

• as in the previous case, you need to boil special rice, then season it with rice vinegar with a little sugar and salt;
• all components of the filling (fish, as well as vegetables, if you want to use them) must be cut into strips;
• part of the salmon is cut into wide slices to use for decoration; moisten a bamboo mat with water or wrap it with cling film for greater hygiene;
• lay the rice on the mat in a thin layer, then cover it with a sheet of nori (you can do otherwise - spread the rice over the seaweed, then gently turn the sheet upside down);
• put a strip of cream cheese in the center of the sheet, then put all the other ingredients along it (sometimes the filling consists of only Philadelphia);
• using a bamboo mat, roll the roll;
• the finished roll should be wrapped in pre-cooked slices of salted fish (if salmon is present in the filling, you can limit yourself to sprinkling the roll with sesame seeds);
• now it remains to cut the sushi and put them on a dish.

The ones made by hand. To make the dish perfect, follow these recommendations:

• rolls should be of such a size that you can put them entirely in your mouth without biting them;
• you should not stir wasabi in soy sauce, as many people are used to doing - these additives are used separately;
• in order to retain an attractive shape when cutting sushi, the knife must be well sharpened;
• following Japanese traditions, all ingredients should have the same proportions, which will affect not only the appearance of the dish, but also the taste;
• during the rice should be warm (if it had time to cool down, it must be warmed up);
• do not abuse ginger and wasabi, because their sharpness can interrupt the delicate taste of the sushi itself;
• rolls are a perishable dish, and therefore you need to use it within 6 hours after preparation.

Conclusion

The composition of the rolls "California" and "Philadelphia" strikes the imagination of gourmets, and is also characterized by its exceptional benefits. These dishes are interesting from the point of view of the cooking process, as well as the origin. Few people know that everyone's favorite Japanese dishes were actually invented in the USA. Nevertheless, from this they have not lost their refined taste and oriental charm. And learning how to cook delicious rolls at home is an invaluable skill, because you can pamper yourself and your loved ones with them even more often.

California rolls are a kind of sushi that attracts with a special way of cooking - "inside out". A peculiar and seemingly complicated dish, which came to restaurants in the post-Soviet space from the United States, may well be prepared at home.

In the menu of many restaurants where there is Asian cuisine, there is always such a dish prepared according to the classic recipe. If desired, it is absolutely not difficult to repeat it at home.

What tools are needed to cook rolls

If the kitchen does not have a special set for making sushi, then you can use the following tools:

• saucepan with a lid;
• bowl;
• wooden spatula;
• fan;
• soup plate;
• bamboo rug;
• cutting board.

Ingredients for making rolls

The composition of rolls according to the classic recipe for home cooking includes:

• sugar - 15 g;
• soy sauce - 15 g;
• avocado - 1 pc.;
• rice - 200 g;
• cucumber - 1 pc.;
• nori - 2 g;
• mayonnaise - 100 g;
• vinegar - 60 ml;
• wasabi sauce, shrimp (crab meat) and red caviar - to taste;
• water, salt.

Step by step cooking technology

A Japanese dish that owes its popularity in Europe to the absence of raw foods, which are poorly perceived by Europeans, is prepared as follows:

1. Rice is washed with running water and laid out in a saucepan. There it is boiled under a closed lid in 200 ml of water for about 10 minutes over medium heat.
2. Vinegar and 5 ml of boiled water are poured into the bowl, salt and sugar are poured in, and then everything is warmed up.
3. After the cooked rice has been infused for 10 minutes, the vinegar mixture is poured into the saucepan.
4. At the same moment, the rice is actively mixed with one hand, and the vinegar fumes are fanned out with the other. The container is covered with a lid and set aside.
5. Peeled avocado and cucumber are cut into oblong slices, shrimp are divided in half.
6. Mayonnaise is laid out in a bowl, where wasabi and soy sauce are added.
7. Nori is laid out on a bamboo mat with the glossy side down.
8. Water is poured into a deep plate with a small amount of vinegar.
9. Hands are soaked in vinegar water and the rice is spread evenly over the nori, which is then turned over.
10. One half of the other side of the nori is stuffed with avocado, shrimp, cucumber and mayonnaise sauce.
11. With the help of a rug, the workpiece is rolled up and rolled into flying fish caviar. Before serving, the dish is cut into pieces.

So that the rice does not “stretch” behind the knife and the rolls turn out to be neat, before each cut, you need to dip the knife into water with lemon juice.

Variation of rolls with salmon

Salmon California roll is a popular variation of the classic crab meat recipe.

We will need:

• 60 g trout;
• nori sheet;
• 100 g of rice;
• avocado;
• sesame or caviar;
• cucumber.

Cooking method:

1. Rice is boiled as described in the classic recipe.
2. Avocado, fish and cucumber are cut into thin strips.
3. Nori is divided in half.
4. The bamboo mat is covered with cling film, on which rice is laid out with hands moistened with water.
5. The grits are covered with one part of the nori so that it protrudes slightly along the edges, where cucumbers, avocados and trout are then laid out.
6. With the help of a rug, the roll rolls up and collapses in sesame or caviar.
7. The dish is served cut into pieces.

Is cheese added to California rolls?

Adding cheese to a California roll will turn it into a different dish. However, it is no less popular in establishments where Japanese cuisine is presented. The California roll, which bears the name of the state where it was first introduced by the chef, is confused by some with the Philadelphia roll. It is the last dish that stands out with the combination of salmon with tender cream cheese. The Philadelphia roll appeared 10 years after the release of the famous culinary masterpiece with rice outside.

Calorie rolls California

The energy value of the California roll is 176 kcal per 100 g of product.

And at first glance, the dish is a real storehouse of nutrients necessary for the body:

• Nori is pressed seaweed containing vitamins A and C, carbohydrates, vegetable proteins and minerals (iodine, calcium, iron and phosphorus). The product is often included in the diets of people suffering from thyroid diseases and atherosclerosis.
• Rice is a product that is also rich in minerals, among which potassium, calcium, zinc, selenium, manganese, iron, and B vitamins stand out.
• Crab meat is an irreplaceable source of vitamin PP, fluorine, molybdenum and nickel.
• Avocado is a fruit long known for its unsurpassed set of vitamins and minerals, which is used in diets for people with cardiovascular diseases, low immunity, high blood pressure and cholesterol.

However, despite all the benefits of the main components of an overseas dish, one should not forget about the presence of such an ingredient as mayonnaise in it. The content of harmful fats and preservatives in it can negate all the advantages listed above.

How beautiful to serve the finished dish?

Rolls are ready. The question remains how to properly serve them so that the dish looks even more refined and appetizing.

• When they are served, according to tradition, square-shaped plates, bamboo trays and wooden planks are used.
• If the choice fell on plates, then their color should not be bright, distracting attention from the dish itself.
• The rolls themselves are decorated with a small amount of wasabi and pickled ginger.
• In a separate bowl, spicy soy sauce is served, in which the rolls are dipped.
• As a rule, a spicy dish is served with refreshing green tea.
• As strong drinks, it would be appropriate to serve Japanese sake vodka or beer along with the rolls.

Thus, a beautiful Japanese dish, which is very popular among visitors to Asian restaurants, is quite possible to cook at home if you have certain tools and desire. A little patience and skill, and you will succeed!

Rolls "California" are very popular. They were created in Vancouver, Canada in the 1970s by Japanese chef Hidekazu Tojo. He noticed that local customers don't like the raw fish and seaweed wrappings traditionally used in sushi, so he decided to change some ingredients and turn the roll inside out to hide the seaweed. At the time, his restaurant had many patrons from Los Angeles who were very fond of the newly invented roll.

The recipe below will allow you to easily "California" at home. Yes, it has changed slightly compared to the original recipe, but the taste is even better!

Here is a list of ingredients needed to make California rolls:

• crab sticks (3 pcs.);
• mayonnaise (1 teaspoon);
• mascarpone (1 teaspoon);
• seasoning Knorr Aromat (or other);
• cooked (150 g);
• ½ nori sheet;
• avocado (2 slices);
• cucumber (2 slices);
• roasted sesame seeds.

On a note! Mascarpone (Italian: Mascarpone) is an Italian cream cheese. In its production, cream (25% fat) is heated in a water bath to approximately + 80-90 ° C, constantly stirring and adding white wine vinegar, lemon juice or tartaric acid (depending on the method of preparation). The result is a creamy cheese, ideal for desserts and, of course, rolls.

In addition, you need the following accessories:

• a sharp knife (preferably a special one for sushi);
• food film;
• cutting board;
• bowl for mixing ingredients;
• tea spoon.

Step-by-step instructions for making California rolls

Step 1. Start cooking by slicing crab sticks. Finely chop them using a sharp knife. Those 3 sticks that we have prepared are enough for 2-3 rolls.

Step 2 Now you need to add mascarpone and mayonnaise. To do this, put chopped crab sticks in a bowl, add 1 teaspoon of mascarpone, 1 teaspoon of mayonnaise and 2 pinches of Knorr Aromat seasoning. Mix everything thoroughly using a spoon or fork.

Step 3 Place ½ sheet of nori on a cutting board (place, i.e., shiny side down). Then put 150 g of cooked rice on a sheet. Firm the rice with your fingers, trying to cover the entire sheet of nori. Then sprinkle the rice with toasted sesame seeds.

Step 4 Next, take a mat (bamboo rug), you can pre-place it in a special bag with a zipper, as in the photo. Turn over the nori with the rice and place on the mat. Spread the prepared filling in the middle, put 2 slices of avocado on one side and 2 slices of cucumber on the other. Be sure to leave space on both sides of the sheet.

Step 5 Start rolling the roll while holding the contents in parallel with your thumbs. Pause several times to secure the roll by applying force along the length of the mat. Roll or fold the mat a little further and secure the roll again. Continue until you can close the roll.

Then unroll the mat and set the sushi roll aside.

Step 6 After wrapping, the California roll will look something like this. Now wrap it in cling film. Use a mat to press the film as tightly as possible to the roll. This will set it in place and allow you to cut it into perfect pieces.

Step 7 Take a knife, hold it for a few minutes under cold water (so the rice will not stick to the blade). Carefully cut the roll, starting from the handle of your knife.

To make the pieces the same size, cut the sushi roll first in half, then into quarters, and then into eighths. Most likely, the blade will have to be moistened again during the cutting process.

Note! It is important to use a very sharp knife, because too much pressure when cutting can ruin the California roll.

Step 8 And the last is the serving of rolls. Arrange the sliced ​​pieces on a plate and serve with pickled ginger, wasabi and soy sauce. Bon appetit!

5 /5 (3 )

Rolls "California", the recipe of which was invented in 1973 specifically for Americans unaccustomed to raw fish and too elastic nori, laid the foundation for a new way of making sushi.

“Inside-out” rolls, in which, contrary to usual, rice was on the outside, gradually gained popularity in the Americas, and then took root in the homeland of sushi, in Japan.

As a filling for California rolls, salted salmon or trout, crab meat, which is sometimes replaced with scallop, and vegetable components: cucumber or carrot, mango, are usually used. One of the essential elements is the avocado fruit.

When developing the recipe, it was the avocado that was recognized as the best analogue of tuna meat among plant products. The outside of the rolls should be covered with flying fish caviar.

To create budget varieties of "California", crab sticks are often wrapped in rolls instead of crab meat. There is an opinion among Russians that the version with crab sticks is even tastier than the authentic one. Sometimes it is recommended to replace crab meat with shrimp.

The Japanese mayonnaise used in the traditional recipe in Russia is most often replaced with curd cheeses. For home-made California rolls, cheeses such as Arla Natura, Almetta and the like are very well suited. It is not worth replacing Japanese mayonnaise with varieties produced by the domestic food industry - all classic brands have a too spicy taste. Making mayonnaise for rolls according to a Japanese recipe is easy at home.

If it is not possible to buy flying fish caviar (tobiko), then it can be replaced with sesame seeds. Both light and dark sesame seeds are suitable for sprinkling rolls. Before use, raw seeds should be slightly warmed in a pan to give them a brighter taste.

All other ingredients (norii, wasabi, pickled ginger and soy sauce) can be purchased in large supermarkets, in the Japanese cuisine departments. Ready-made ginger can also be bought at a sushi bar or a Chinese restaurant.

A necessary tool for making rolls is a bamboo mat. In order for it to serve longer, it must be wrapped with several layers of cling film before cooking. Another necessary thing is a very sharp knife for cutting the roll into individual sushi rolls.

The traditional way of making California rolls

Preparing for work is quite simple: you need to buy the necessary products, boil rice and make mayonnaise, if you wish. Avocado should be chosen very ripe, so that tasteless hard pieces do not meet in the filling. If it was not possible to acquire a suitable fruit, you can take it slightly unripe in advance. In 2-3 days, the avocado will ripen in a dark place at room temperature.

Japanese mayonnaise consists of chicken yolks (3 pcs.), Pounded with 0.5-1 tsp. lemon juice. Add vegetable oil (about 0.5 tablespoons) to this mixture drop by drop until you get a mass that looks like regular mayonnaise.

In small portions, add 50 g of white miso paste, white pepper and crushed lemon or lime zest to the egg mixture. Mix thoroughly and use for Japanese dishes. Mayonnaise can be stored in a closed container in the refrigerator for 2 weeks.

To prepare 6 servings (8 rolls each) you will need:

• rice - 2 tbsp.;
• water for cooking rice - 2 tbsp.;
• vinegar (rice, wine, apple) - 50 ml;
• sugar - 2 tablespoons;
• salt - 1 tsp;
• avocado - 1 pc.;
• cucumber;
• tobiko caviar - 150 g;
• crab meat or crab sticks - 100 g;
• salted salmon - 100 g;
• Japanese mayonnaise;
• nori seaweed, pressed - 3 sheets.

First you need to properly cook the rice. On sale there are varieties specifically for sushi, but the most common polished rice, which can be bought at any store, is also suitable for this. Before cooking, the cereal must be washed several times until the water remains clear.

Pour rice with water and put on high heat until boiling. When the water boils, reduce the heat and simmer the cereal under the lid for 20 minutes at low power until the water disappears. Remove from heat and keep covered for another 10-25 minutes. The rice should be slightly crumbly, ready to stick together when pressed. It is not necessary to salt it during cooking.

While the rice is cooking, you need to have time to prepare the vinegar for dressing: mix it with sugar and salt and dissolve them in the liquid. To speed up the process, you can slightly heat the dishes in which the dressing ingredients are mixed.

Stir the cooked rice hot with vinegar dressing and close the lid again. Allow the mixture to cool until just warm. Rice should only be cooked once.

Cut the red fish fillet into thin strips. Remove skin and seeds from cucumber and cut lengthwise. Clean crab meat from hard plates inside and disassemble into fibers. If crab sticks are used for rolls, then each must be divided in half lengthwise. Put all the ingredients on a plate so that they are at hand during the collection of California uramaki.

How to collect rolls?

Place half a sheet of nori matte side up on a bamboo mat lined with cling film. The stripes on it should be parallel to the sticks of the rug. After wetting your hands in vinegar-sour water (tezu), take 1/6 of the rice and spread it evenly over the seaweed sheet, pressing lightly with your fingers or a spatula.

There is a nuance in laying out rice: the edge of the nori closest to you should be left 1.5-2 cm clean, but on the far edge the layer of cereal should go beyond the border of the algae sheet by the same amount.

Usually at this stage, the roll blank is covered with flying fish caviar. It must be applied on top with a thin layer with a knife or spatula.

Bend the free part of the rug so as to cover the workpiece from above, press a little with your hands and turn the rug over. In this case, a layer of rice and caviar will be at the bottom. Unfold the mat, brush the surface of the nori with a little wasabi. Stepping back from the edge of about 2.5 cm, lay out the strips of filling so that they are parallel to the sticks of the rug.

The order of unfolding can be as follows: a strip of cucumber, crab sticks, a strip of mayonnaise or cheese, avocado slices, salmon. This is an optional item, and you can lay out the strips in any order. Only the principle of placing the parts of the filling in parallel stripes should be preserved.

Raise the edge of the workpiece with a rug and put it on the filling. Continuing to raise the mat, roll the workpiece into a roll, pressing the rice to the filling with your fingers. To get square-shaped rolls, as in a sushi bar, you need to flatten the roll a little inside the mat on opposite sides. Unfold the rug and with your fingers dipped in tezu, trim its ends.

Cut the roll in half with a sharp knife. Lay the halves parallel to each other, cut again in the middle. Divide each quarter in half. You will get 8 even pieces.

Arrange them on a platter or pretty plate and serve with wasabi, soy sauce and pickled ginger slices. For consumption, soy sauce and a little spicy wasabi are usually mixed. Dip the roll in this seasoning. Pickled ginger can serve as a spicy condiment, but its intended purpose is to neutralize the taste of one type of sushi before trying another.

What is tempura?

So in Japanese they call uramaki hot rolls. Their preparation takes place according to the California roll recipe until the finished roll is divided into parts. The blanks intended for tempura do not need to be covered with flying fish caviar or sesame seeds.

Making hot rolls is not difficult:

• beat an egg in a bowl and a little flour, a pinch of salt so that you get a liquid batter;
• heat vegetable oil in a deep fryer or deep frying pan;
• dip the uncut roll in batter and deep-fry until golden brown;
• cut into rolls and serve with soy sauce, wasabi and ginger

The popularity of California rolls and tempura prepared on their basis lies in the fact that raw seafood is not needed for their preparation. All ingredients are easy to buy in grocery stores even in small towns. And if something could not be found, then you can deviate a little from the classic recipe and choose a replacement or do without the missing ingredient.

Calories: Not specified
Cooking time: 45 min

Rolls "California" at home, a step-by-step recipe with a photo from which you can easily learn how to cook delicious homemade rolls. Divide the indicated ingredients into 3 parts, you will get 3 long rolls, each of which can be divided into 4-8 mini rolls, depending on the desired serving size.
You can use tobiko flying fish caviar of any color or pollock caviar for this dish (it tastes better with smoked caviar). See how to cook and these are no less tasty.
It will take 45 minutes to prepare. These ingredients make 6 servings.

Ingredients:

- round rice - 180 gr.;
- nori - 3 sheets;
- pollock caviar - 60 gr.;
- crab meat or crab sticks - 120 gr.;
- avocado - 45 gr.;
- Bulgarian pepper - 45 gr.;
- Philadelphia cheese - 45 gr.;
- green onions - 10 gr.;
- wasabi - 12 gr.;
- vinegar, salt, sugar.

How to cook with a photo step by step

Cook round rice without salt, spread on a plate, cool to room temperature. Pour 35 ml of clean filtered water into a cup, add about 10 ml of 6% vinegar, 2 teaspoons of sugar and a teaspoon of table salt. Mix and pour over rice.




Wrap the bamboo mat in cling film and place the nori sheet on it.




With wet hands, apply a very thin layer of rice to the nori, which should protrude slightly beyond the edges of the seaweed. Be sure to look right.






We spread flying fish caviar or pollock caviar with a thin layer on rice.




We close the rice with caviar with cling film.




Turn the sheet over so that the rice is on the bottom. We remove the film from the algae, put the chopped crab meat along the long edge, then cut the avocado into thin strips.






We clean the Bulgarian pepper from seeds and membrane, cut it thinly, put it next to the avocado.




Now add some onion feathers, strips of Philadelphia cheese and wasabi sauce. Prepare these unusual ones.




We roll up a large roll, give it the desired shape. You can make rectangular, round or triangular rolls at this stage.




We leave the "California" rolls at home in a film on the bottom shelf of the refrigerator compartment for about half an hour. Then cut with a wet sharp knife into the desired number of mini rolls.
Drizzle with soy sauce and eat with chopsticks.






Bon appetit.