Crunchy Roll Sushi (Tempura California Roll Recipe)
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Each California Roll requires ٠cup (110 g) of sushi rice, so you'll need 6 cups (1080 g) of sushi rice to make 8 rolls. Cover the bamboo sushi mat with plastic wrap. Mix Πcup water with 2 tsp rice vinegar (unseasoned) to prepare the vinegar water (tezu) to dip your fingers to prevent them from sticking. Set aside.
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Make the seasoned sushi rice and let it cool completely. Bake the tempura shrimp, set it aside until ready to assemble the rolls. 6. Set a piece of plastic wrap or wax paper on your work surface. Pat the cooled rice onto the Nori sheet with the rough side up, then carefully turn it over, shiny side up.
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Soak the rice in water for 10 minutes and rinse until the water runs clear. Put the rice in a saucepan, cover with water, bring to boil and cook on high heat for 5 minutes. Then simmer on a medium heat for 10 minutes until the rice water is absorbed. Meanwhile mix the rice vinegar, salt and sugar in a small jug or bowl.
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Serve your crunchy California roll with soy sauce, pickled ginger, and wasabi, and enjoy the delicious combination of flavors and textures. This sushi roll recipe is an excellent choice for both sushi beginners and long-time lovers of Japanese cuisine. More Sushi Roll Recipes to Try.
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Step 4: Assemble. Spoon the toasted breadcrumbs on top of the sushi roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll. Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces.
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Transfer cooked rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool. Toast panko - In a skillet over medium heat, add oil and panko bread crumbs. Stir to evenly coat and cook the panko. Once the panko turns golden brown, transfer the bread crumbs to a bowl and let cool.
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Fry the roll in a skillet with 2 inches of oil over medium heat for 2 to 3 minutes. Not enough to cook the roll, just enough to make the exterior beautiful and crispy. To let the extra oil drain, transfer to a cooling rack. To avoid any kind, dunk the same knife in the sushi vinegar before slicing.
Crunchy Roll Sushi (Tempura California Roll Recipe)
Flip it over so the rice is facing down. Place 2 pieces of shrimp tempura and 2 slices of avocado on the nori. Roll it up tightly. Remove the plastic wrap. Repeat with the remaining nori sheets. Place the panko bread crumbs on sushi mat, covered with plastic. Roll each sushi roll in the toasted breadcrumbs.
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1. Rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear. 2. After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water. (Use the amount of water recommended on the bag of sushi rice you are using as different brands may vary slightly). 3.
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Slice each piece horizontally (long side) into Œ inch slices. Lay the slices flat and cut into Œ inch sticks (julienne style). Cut Avocado: Slice avocado in half, remove core and peel skin off. Lay flat side down and cut horizontally into œ inch thick slabs, and then lay the slabs flat and cut into Œ inch sticks.
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Step 4. For the fillings, slice the cucumber into thin strips as long as the nori sheet. Peel, pit, and cut the avocado into slices and drizzle them with lemon juice to prevent them from browning. Then, rinse and drain the tofu. Squeeze out excess water and pat it dry with kitchen paper.
Crunchy Roll Sushi (Tempura California Roll Recipe)
Take Πcup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice. Sprinkle sesame seeds over the rice. Turn the seaweed and rice sheet over and add the kanikama and Kewpie mixture along the middle of the seaweed.
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Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
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Starting from the bottom, holding on to the bamboo roller, fold the roll up and over the fillings. Press it down firmly. Rotate the roll 90 degrees and repeat the same action, folding the roll up and over the fillings. Press firmly. Slowly release the bamboo map and unwrap the sushi roll from the plastic wrap.
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Cut each half into thin slices. Also, thinly slice the cucumber into juliennes. Lay a nori sheet on a cutting board with the rough side facing down. Cut the sheet into four sections using a knife. Next, add Πcup of rice to the bottom half sheet.
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Prepare California Roll Ingredients: Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown. Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) - Πcup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.
