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California Temaki (Handroll)

   

Ingredients for California handroll (temaki)

California Temaki (Handroll) Recipe

Ensure the nori sheets are fresh and crisp by only opening the packet when it is needed. Do not leave the nori sheets exposed for hours. Store leftover nori tightly sealed in the freezer.

Serves: 8 handrolls

Prep Time: 20 mins

Ingredients

  • 1 bowl cooked sushi rice (refer to the recipe here)
  • 8 roasted nori (seaweed) sheets measuring 19x10cm each
  • 1 ripe avocado peeled and sliced to thin wedges*
  • 1 Japanese cucumber sliced to long thin strips (may substitute with lettuce or pea shoots)
  • 8 kanimi (Japanese imitation crab sticks) may substitute with local ones
  • Japanese mayonnaise optional
  • 8 tbsp ebiko (prawn roe) or tobiko (flying fish roe)

*Note: Cut avocado just before using to prevent discolouration due to exposure to air.

Directions

  1. Lay one sheet of cut nori, smooth (shiny) side down, on the work surface. Place sushi rice (about 2 tbsp) in the position diagonally at the left side of the nori. Flatten the rice slightly with your hand or the back of a spoon.
  2. Squeeze a strip of mayonnaise over the rice and add 1 tsp of roe near the bottom half of the rice.
  3. Arrange avocado, kanimi and cucumber diagonally on the rice.
  4. Fold in the bottom left corner of the nori and roll until the nori forms a cone shape that holds all the fillings. Once the cone is formed, top with 2 tsp of roe. Secure the edge of the nori with sushi rice.
                                           

Leave a Comment





42 Responses to “California Temaki (Handroll)”

  1. Missy — March 29, 2011 @ 10:39 am

    Thanks for the tutorial – just made this today ! Even though they taste delicious, my wrapping looked ugly compared to yours ! BTW, how do you keep these rolls crisp & fresh? I made them in advance & when it was time to eat them, the seaweed became rather soggy….

    Reply

    • wiffy replied: — March 29th, 2011 @ 11:34 am

      practice makes perfect … for the seaweed, I store them in freezer (sealed in packet) and only use before eating. At sushi takeaways, you usually see that they wrap the seaweed in a protective plastic film to tear off before eating to keep it fresh.

      Reply

  2. iloveicecream:) — December 15, 2011 @ 1:53 am

    Where do you get the roe from? btw do you know anywhere that have japanese markets? I can’t find them anywhere…. ):  Thanks in advanced… :) 

    Reply

  3. Jessie — July 11, 2013 @ 10:30 am

    Does anyone know if you can substitute the Japanese mayonnaise with regular mayonnaise? Also if you can substitute ebiko/tobiko with salmon roe?

    Reply

    • wiffy replied: — July 19th, 2013 @ 11:07 am

      I was taught by a Japanese reader that the difference between the two types of mayo is that the Japanese mayo is little more sour. So adding a half tea spoon of vinegar will do the job of substituting. California handroll always come with ebiko/tobiko but there is no rule book that says you can’t up the gourmet factor with the more premium salmon roe :)

      Reply

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