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

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, japanese-western fusion fat california rolls with kombu seaweed. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have japanese-western fusion fat california rolls with kombu seaweed using 22 ingredients and 8 steps. Here is how you can achieve that.

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

So that’s going to wrap this up with this special food japanese-western fusion fat california rolls with kombu seaweed recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!