Again looking for inspiration recipes japanese-western fusion fat california rolls with kombu seaweed that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious japanese-western fusion fat california rolls with kombu seaweed should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of japanese-western fusion fat california rolls with kombu seaweed, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare japanese-western fusion fat california rolls with kombu seaweed good home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required in make

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

Add water to taste and shake Serve over ice. Rinse the dried seaweed, add to a large bowl, and cover with cold water. For the seaweed salad dressing, add vinegar, oil, soy sauce, sugar, and ginger juice to a small bowl. See more result ›› Sushi (すし, 寿司, 鮨, 鮓, pronounced or) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables.

Instructions 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.
9. Done and ready to serve!

Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi. Strands here are rolled and cut by hand; toppings range from miso-laced carbonara to cold bukkake (smothered) udon with bonito flakes, egg, and grated radish. The gimbap is the Korean version of the Japanese maki-zushi (cf. Gim refers to nori (seaweed) and bap to short-grain, white cooked rice. Some types of gimbap may include spicy cooked squid or tuna, luncheon meat or cheese.

how is this? Easy isn’t it? That’s the prepare japanese-western fusion fat california rolls with kombu seaweed that you try it at home. Good luck!