California Rolls with Sesame Seeds and Cilantro
California rolls with sesame seeds and cilantro - Hello from Japan: homemade sushi!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3.3 mg | (3 %) | ||
| Potassium | 113 mg | (3 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 10 ozs Sushi rice
- 1 pc Kombu seaweed (approximately 8 x 8 cm or 3 x 3 inches)
- 4 Tbsps Rice vinegar
- salt
- 1 Tbsp sugar
- 4 eggs
- 1 tsp soy sauce
- 1 Tbsp sunflower oil
- 1 handful Fresh herbs (such as cilantro, cress)
- 3 Tbsps Sesame seeds
- Cucumber
- 1 ripe Avocado
- 4 Tbsps lemon juice
- 4 Nori seaweed
- 6 ozs Surimi
Preparation steps
Rinse the rice in a sieve until the water runs clear. Bring to a boil with 450 ml / 2 cups of water and kombu seaweed in a saucepan over high heat. Reduce the heat, cover and simmer for about 10 minutes over very low heat. Do not remove the cover during cooking. Remove the pot from the heat, remove the seaweed and let sit for 3-5 minutes.
For seasoning, heat the rice vinegar, mix with 1/2 teaspoon salt and 1 teaspoon sugar. Pour the rice into a bowl. Using cooking chopsticks, chop in a crisscross pattern through the rice. Slowly pour in the seasoning while stirring with chopsticks and while fanning the rice to cool quickly to room temperature. This will make the rice nice and shiny.
For the filling, whisk the eggs. Stir the remaining sugar with soy sauce and 1 pinch of salt until the sugar has dissolved. Grease a small rectangular dish with oil, pour in the egg mixture, cover with foil and set in a large pot in almost boiling water for 30 minutes to solidify. Carefully emove from the mold, allow to cool, then cut into 14 strips.
While the eggs cook, rinse the herbs, shake dry and chop. Toast the sesame seeds in a dry pan until light brown. Peel the cucumber, cut in half lengthwise, remove the seeds and cut into sticks. Sprinkle with salt and let sit for 15 minutes. Rinse with cold water and pat dry. Peel the avocado, cut in half, remove the pit, cut into strips and sprinkle with lemon juice.
Place 1 sheet of nori on a bamboo mat and spread with 1/4 of the rice. Leave 1 cm (approximately 1/2 inch) free at the top and bottom. Cover the rice with plastic wrap and turn the nori sheet over, so that the rice is on the bamboo mat. On the bottom 1/3 of the nori sheet, place 1/2 of the avocado strips 1/2 of the surimi and 1/2 of the cucumber strips next to each other. Roll up using the bamboo mat, taking care to remove the plastic. Remove the bamboo mat and press the ends of the roll down firmly. Roll in sesame seeds and cut into 8 pieces. Proceed in the same manner to make the second avocado roll.
Fill the remaining two rolls in the same way, this time with the egg and roll in the herbs. Arrange the rolls on plates and serve.
