Japanese-Western Fusion Fat California Rolls with Kombu Seaweed.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, japanese-western fusion fat california rolls with kombu seaweed. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook japanese-western fusion fat california rolls with kombu seaweed using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Japanese-Western Fusion Fat California Rolls with Kombu Seaweed:
- {Make ready 1000 grams of Uncooked white rice.
- {Prepare 6 of sheets Toasted nori seaweed.
- {Take 3 cm of Kombu.
- {Get 1 tbsp of each Sake and mirin.
- {Get of The fillings:.
- {Get 1 of Carrot.
- {Prepare 2 of Avocado.
- {Make ready 3 of Eggs.
- {Make ready 1 of Cucumber.
- {Get 7 stick of Imitation crab sticks.
- {Make ready 3 tsp of Sugar (For the rolled omelette).
- {Take of Sushi rice:.
- {Take 150 ml of ◎Sushi vinegar or regular vinegar.
- {Get 1 pinch of ◎Salt.
- {Get 1 of ◎White sesame seeds.
- {Make ready of Sweet and salty simmered carrots:.
- {Take 1 tsp of ▲Dashi stock granules.
- {Take 1 tbsp of ▲Mirin.
- {Get 3 tbsp of ▲Sugar.
- {Get 3 tbsp of ▲Soy sauce.
- {Get 2 tbsp of ▲Sake.
- {Prepare 1 of Sushi vinegar (to keep from sticking to your hands).
Instructions to make Japanese-Western Fusion Fat California Rolls with Kombu Seaweed:
- Add 1 tablespoon each of sake and mirin to the rice, pour a little less water than usual to make hard rice, lay the konbu kelp on top, and cook! (photo above is what it looks like after cooking)..
- Prepare the ingredients. Cut the carrots into 1cm thick sticks, and boil in a bit of water with the ▲ ingredients to flavor. Turn off the heat once the water content has mostly evaporated, and let cool..
- Add 3 teaspoons of sugar to the eggs and make an omelette (If you make it as long as the length of the seaweed, then there will be no waste). Cut into about 1 cm thick strips after it has cooled..
- Use a ripen avocado. Cut in half with a knife, and twist apart with your hands as shown in the photo. Cut into lengthwise strips..
- Cut the cucumber 1cm thick, sprinkle with salt, and let sit for a while for the water to seep out. Wipe the water from the surface before using. Tear the imitation crab by hand..
- Make the sushi rice. Boil vinegar and salt into a small saucepan, and immediately turn off the heat after bringing to a boil. Add the vinegar to the rice, and mix together as if cutting the rice. Then, fan it down until it cools. Sprinkle white sesame and mix, and the sushi rice is ready..
- Leaving about 1 cm at the opening and about 3 cm at the end of the nori seaweed open, thinly spread out the rice, coat your hands in sushi vinegar, and flatten it all out evenly while pressing down on it with your hands. Lay the ingredients, and roll it up. Place the roll wrap-side down, and cut after letting it sit for a while..
- Here's an inside-out version of the rolls..
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