California Rolls with Tobiko

Appetizers | Japanese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

California Rolls with Tobiko

Ingredients

Crab sticks in brine - 3 pieces
Avocado - 2.5 oz
Cucumbers - 2.5 oz
Flying fish roe - 2.1 oz
Ginger - 1.8 oz
Soy Sauce - 1 fl oz
Dried Nori Seaweed - 1 sheet
Toasted Sesame - 0.2 oz
Rice Vinegar for Sushi - 0 fl oz
Wasabi - 0.4 oz
Mirin - 1 fl oz
Sugar - 0.2 oz
Sushi Rice - 2.6 oz

Step by Step guide

Step 1

Peel the ginger and slice it very thinly using a vegetable peeler; bring 200 ml of water to a boil, add salt, add the ginger, remove from heat, and let steep for 10 minutes; drain the water, add half of the sugar, pour in the mirin from the larger package, mix, and let steep for 30-40 minutes.

Step 2

Rinse the rice with water so that the water is 1 cm above the rice, bring to a boil, and cook covered on low heat for 15 minutes until all the water has evaporated; add rice vinegar, mirin from the smaller package, and the remaining sugar to the rice, mix, cover with a lid and a towel, and let steep for 15 minutes.

Step 3

Peel the avocado and remove the pit; cut the cucumber and avocado into long thin strips, and cut the crab sticks in half lengthwise; wrap the sushi mat in plastic wrap.

Step 4

Cut the nori sheet in half along the line; place the nori sheet on the mat shiny side down; leaving a margin from the far edge of the nori, spread half of the rice in a thin even layer so that it slightly overhangs the near edge of the sheet; sprinkle with half of the sesame seeds.

Step 5

Flip the sheet over using the mat with the rice side down, margin towards you, and spread 1/4 of the wasabi in the center; place the cucumber, avocado, and crab meat on top of the sheet so that there are no gaps.

Step 6

Using the mat, form a tight roll, giving it a rectangular shape; seal the roll by pressing the rice that overhangs the edge; on a flat surface, distribute half of the roe and roll the finished roll in it.

Step 7

Form a second roll; trim the edges, and cut the roll into pieces with a very sharp knife moistened with water, serve with soy sauce, wasabi, and pickled ginger.