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

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We hope you got benefit from reading it, now let’s go back to japanese-western fusion fat california rolls with kombu seaweed recipe. To cook japanese-western fusion fat california rolls with kombu seaweed you need 22 ingredients and 8 steps. Here is how you do that.

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

Chef Davin Waite shows you how to cure red snapper using Kombu. He also shows you how to fillet a whole. Ideal for any project that requires kombu, Kelp, seaweed. Roll of Japanese kombu soaked seaweed isolated on white background close up. California roll, a type of inside-out sushi roll (uramaki) in which vinegared rice (rather than nori, an edible seaweed) forms the outside of the roll, usually encompassing cucumber, crab (or imitation crab), and avocado.

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