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

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We hope you got benefit from reading it, now let’s go back to japanese-western fusion fat california rolls with kombu seaweed recipe. To make japanese-western fusion fat california rolls with kombu seaweed you need 22 ingredients and 8 steps. Here is how you achieve that.

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

Makizushiis generally wrapped in nori(seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso(perilla) leaves. Includes seaweed salad, miso soup, rice and four pieces of spicy tuna*, avocado & cucumber or california roll. Pan-fried sushi rice glazed with soy sauce and topped with shrimp, lobster, octopus, tobiko, scallions, spicy mayo, and rayu. The first dish, after a cold draft beer of course, was a salad of raw Nappa cabbage swimming in a mayonnaise-based dressing and topped with sliced kombu. After that came some natto topped with sliced green onions and nori seaweed.

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