Japanese-Western Fusion Fat California Rolls with Kombu Seaweed
Japanese-Western Fusion Fat California Rolls with Kombu Seaweed

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Alright, don’t linger, let’s plan this japanese-western fusion fat california rolls with kombu seaweed formula with 22 materials which are definitely easy to acquire, and we have to process them at the very least through 8 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition of Japanese-Western Fusion Fat California Rolls with Kombu Seaweed:
  1. Get 1000 grams - Uncooked white rice
  2. Prepare 6 for sheets Toasted nori seaweed
  3. Require 3 cm of Kombu
  4. Take 1 tbsp - each Sake and mirin
  5. You need of The fillings:
  6. Provide 1 - Carrot
  7. Require 2 Avocado
  8. You need 3 of Eggs
  9. Need 1 of Cucumber
  10. Prepare 7 stick of Imitation crab sticks
  11. Give 3 tsp of Sugar (For the rolled omelette)
  12. You need for Sushi rice:
  13. Prepare 150 ml for ◎Sushi vinegar or regular vinegar
  14. Require 1 pinch of ◎Salt
  15. Take 1 for ◎White sesame seeds
  16. Make ready - Sweet and salty simmered carrots:
  17. Take 1 tsp for ▲Dashi stock granules
  18. Prepare 1 tbsp - ▲Mirin
  19. Provide 3 tbsp for ▲Sugar
  20. Require 3 tbsp of ▲Soy sauce
  21. You need 2 tbsp ▲Sake
  22. Provide 1 - Sushi vinegar (to keep from sticking to your hands)
Japanese-Western Fusion Fat California Rolls with Kombu Seaweed steps:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Here's an inside-out version of the rolls.

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