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|How to Make California Rolls!|
|by Farah 'Fairy' Mahdzan (21-Sep-2003) | Readers Say|
I learned to make what Americans call "California rolls" during my university student days when time to cook was scarce and I wanted a quick and relatively nourishing meal. California rolls are basically modified (read: Americanized) Japanese temaki sushi in which crab sticks are used instead of raw fish.
Today I will show you how extremely easy it is to make your own California rolls. You can use whatever ingredients you like; for example you may substitute crab sticks with tuna, avocado with cucumber, etc.
To make my California rolls, I used:
To hold the ingredients together you will need seaweed wrappers or nori. You would also need to buy the sushi dipping soya sauce to enjoy your sushi when you're done.
If you don't want to buy your sushi things separately like I did, you can buy a prepackaged sushi kit like this one, which comes with everything you need, from the seaweed wrappers down to the bamboo mat with which you use to roll the sushi.
I absolutely adore this Japanese mayonnaise that comes in a very soft plastic bottle with a drawing of a baby on it. The plastic wrapper advertises it as being "food for ages 0-100," so I suppose if its claims are correct, you can feed the stuff to your newly-born child.
I cooked rice the ordinary way but added a little bit more water to make it extra moist. There are sushi recipes which involve using Japanese vinegar to add zest to the rice's flavor, but plain Jane moist white rice was enough for my needs.
Next, I fried a telur dadar (omelet) for the sushi's filling then sliced it up into strips.
(While waiting for the crab sticks to cook, I squatted outside the kitchen and snapped a picture of the stray cats that live behind our house. I bet they wanted some crab sticks.)
After I sliced the cucumber up in strips and made sure I had all the ingredients prepared, I was ready for some serious sushi-rolling business! Here we go!
The seaweed strips have a rough and smooth side, so make sure you put your fillings on the rougher side.
Oh, don't forget the Japanese mayo! Squeeze some out next to your crabstick-rice-cucumber-omelet combination.
I really like this mayo. My US housemates and I would literally fight over the mayo bottle because we'd want to extra douse our crab sticks with the stuff. Heck, sometimes our sushi would have more mayo in it than rice! Tsk tsk.
The key to successful sushi rolling is to wrap your seaweed tightly around your filling. A loosely-rolled sushi will just fall apart easily if you start eating one. (Definitely not a good way to impress your girlfriend when it's your turn to cook for the weekend!)
To keep the sushi contents in place, just dab a bit of water onto the end of the seaweed wrapper to seal.
You then pile the newly made sushi on top of its pile of sushi buddies which you have rolled up earlier! I think I made roughly 20-25 sushi rolls that one particular sushi-craving night.
You could slice up the sushi into bitable pieces like the ones sold in the supermarket. I somehow have gotten accustomed to eating the sushi this way like I would with popiah (spring rolls).
Dip your sushi into the special sushi dipping soya sauce and enjoy.
I however find eating California rolls with some picked ginger to be absolutely heavenly, but unfortunately while shopping I didn't come across the particular brand that I'd normally find in American Asian stores. Those juicy ginger slices certainly makes my appetite for sushi all the more crazy! :)
| RELATED STORIES:
Apart from California rolls, there are other American versions of the Japanese cuisine such as Philadelphia rolls and New York rolls! See what they're made of.
Tokyo Food Page - California rolls
|WHAT READERS SAY ABOUT How to Make California Rolls!:|
#30. I haven't tried this yet [I just found some crab meat in our fridge] but I will! Your article was well written, it made me giggle
Posted by Yady on 29-Sep-2005, 10:03 MYT
#29. i tried your shushi 4 a midnite snack last nite, it was awsome.keep it up!
#28. hey there.. thanks for the recipe, macam senang je nak buat kan? tetiba rase cam nak gi buat je sekarang! dah pepagi buta ni, kat jakarta ni.. manalah nak cari supermarket!
#27. tried it last night... tapi as in hand roll, hmm ssedapppnyaaa.. thanks for the recipe.. btw, love reading your 'stories' keep it up!!!
#25. fai, i kat dept Paperback, betul2 kat entrance masuk near Delifrance. Dah lama pindah dah situ from area courtyard.
#24. Tengok roll tu teringat lemang, bila-bila buat assignment lemang boleh ?
#22. ellie, you're welcome.
#21. hye fairy..i do it exactly the same way..but i eat mine with thousand island dressing.heheh.talk about improvising
#20. iskk.. terliur orang.. nak kene buat nie.. yeyehhh! thanks fai..!
#19. Rina, I must be.
#18. OMG! I was thinking about california rolls I used to gallop before I turning into a vegan, and now when I find the recipe of it! Are you a mind reader or what?
#17. Noreen, yes indeedy this is the sushi recipe that your dear cousin Jida taught us and we made them every time we had birthday parties back at Ohio! Gosh, those student days were somethin' weren't they? Steak recipe tu susah lah Noreen, the ilmu was not passed down to me, Linda and Jida je yang tere. In fact now I hear Linda is way ahead of Jida, padahal Jida was the sifu hehe.
#16. Mari, mari,..silakan datang kesini. Irasshaemashe! Please come to Odaiba, near Tokyo's Disneyland. Fai nak pusing-pusing? saya anterin nanti...
#14. wasabi is my fav sidekick. can't eat sushi without it. he he he. slalu kenekan membe yg baru nak blaja makan sushi. kate bende tu bess. ha ha ha.
#13. fairy-san. is article-o is very..
#12. hiya, fairy! so far only can eat kanimaki or yang eel sushi. lain2 ada sayur! tak minat sayur.. hehe. my fav sushi place is sushi king kat KLCC. murah pun murah jugak. eay, bila nak dtg MPH? *grin*
#11. My god, isn't this our old sushi recipe from back in the day? hahaha!! Good one, Farah...
#10. Dj, what housewarming?
#8. No laleina, I was never part of the tertiary education system here in Malaysia. Went str8 to the US right after my SPM.
#7. Hiya. I love your cooking articles with pics! I adore sushi too. And gyoza, and tempura, and soba, the list could go on. The only japanese thing I have not eaten bcos I can't are okonomiyaki and ramen. It seems most of all the versions sold here that i know of have pork or lard. Keep on writing! BTW are you from th ADP1 batch at PPP?
#6. Damn that looks good.
#5. Adhe, kan I just showed you how to make sushi, you don't have to be in Japan to enjoy Japanese food you know. It's really easy lah. Dasar pemalas. Hehe.
#3. Hmm..sushi. Di korea namanya kim-bab. Kata 'Kim' dari jenis seaweed yang dipakai untuk buat lembaran seaweed (ada banyak macam seaweed tapi hanya jenis Kim yang bisa dijadikan itu). 'Bab' artinya nasi.
#2. Ermm.. sedapnya. Kau ni kan Fairy, buat air liur aku nak meleleh ajer. Aku memang suka makan sushi, pernah sekali aku makan banyak sampai pening-pening. Dulu aku ingat wasabi tu benda manis, aku ngaplah, berpeluh mata hehehe.
#1. Wooowww Sushiiii... I missed it A LOT! Aku rindu bau amis dan kecap asinnya hehehehe... sama wasabi yg bikin hidung meler terus... And seaweed!!!! Waaaa rindu asin2nya tuh rumput kekekekeks... Fai gile lu bikin gw homesick... Japan that is.. huehehehe
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