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Recipe of Sushi California
Recipe

Sushi California

30 mins
Half
4.555556
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The California sushi roll is stuffed with avocado, crab, cucumber and covered in masago.
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Ingredients

8 portions
  • 4 cups sushi rice
  • 1 tablespoon lemon juice
  • 4 leaves nori seaweed
  • 1 cucumber, peeled and seeded julienned
  • 1 avocado, in julienne (add lemon juice so you do not put coffee)
  • 4 sticks surimi, (imitation crab)
  • 1/4 cups masago sushi caviar, (sailfish roe)

Preparation

Place a sheet of seaweed in front of you with the smooth, shiny part down. If the sheet is a rectangle, the long side is facing you.
Wet your fingers with a little water, and place 1/2 cup of rice on the algae covering all the algae with the exception of a 2cm wide strip on the long side in front of you.
Place the sailfish roe over the rice so that it looks like the picture.
Prepare a bamboo tablecloth to make sushi with plastic wrap and place the algae sheet with the rice down on it.
Now make a row in the center of the stuffing seaweed: crab, cucumber and avocado.
Roll the sushi using the bamboo tablecloth and pressing little by little so you have a rigid sushi roll. The rice should be left out of the sushi and stuffed inside.

PRESENTATION

Accompany the roll of soy sauce, wasabi and ginger.

TIPS

You can make variations in the stuffing such as salmon instead of the crab.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (11)
Silvia Martinez
13/03/2019 22:53:08
Como se hace el gengibre Rosita
Judy Quintana
19/08/2017 16:34:45
Hay que saber leer, el limón ahí dice que es para que el aguacate no se ponga café
Larissa Puig
24/06/2016 00:30:55
A través de iOS Muy bueno, yo agregaría los siguientes tips: esparcir bien el arroz, apretar bien el rollo y cortar con un cuchillo mojado.
Renis Monsalvo
08/01/2016 11:51:31
A través de iOS Para una buena comida y cena
Ana Flores
21/02/2015 13:21:24
RICOOO muy bien explicada la receta mil gracias 
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