How To Make California Rolls Video And Step By Step Photos Cut the avocado in half, remove the pit, take the meat out of the skin, and cut into ½ inch slices. cut the ends off the cucumber and slice it into sticks, you should get 8 even sticks from one cucumber. you don’t need to peel the cucumber. lay the plastic wrap covered bamboo mat flat on a workspace. Bring water and rice to a boil in a saucepan over high heat. reduce heat to medium low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. season with sugar and salt.
How To Make California Rolls Video And Step By Step Photos With moistened fingers, press rice into an 8 in. square. top with 1 nori sheet. arrange a small amount of cucumber, crab and avocado about 1 1 2 in. from bottom edge of nori sheet. roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll. 1 8 teaspoon kosher salt. 1 medium avocado. 1 tablespoon rice vinegar. 1 2 english cucumber. 4 shee ts nori, each about 5 x 7 1 2 inches. 3 cups prepared sushi rice. fish roe, for garnish (optional) black and white sesame seeds, for garnish (optional) soy sauce. Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber. grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Slice each piece horizontally (long side) into ¼ inch slices. lay the slices flat and cut into ¼ inch sticks (julienne style). cut avocado: slice avocado in half, remove core and peel skin off. lay flat side down and cut horizontally into ½ inch thick slabs, and then lay the slabs flat and cut into ¼ inch sticks.
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