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Japanese-Western Fusion Fat California Rolls with Kombu Seaweed

Japanese-Western Fusion Fat California Rolls with Kombu Seaweed

This Japanese-Western fusion version of the California roll that uses kombu seaweed. The ingredients are well-flavored, and become a delicious accent when eaten.

Ingredients: 6 futomaki rolls

Uncooked white rice
3 rice cooker cups worth (540 ml)
Toasted nori seaweed
6 sheets
Kombu
3 cm
Sake and mirin
1 tablespoon each
The fillings:
Carrot
1
Avocado
2
Eggs
3
Cucumber
1
Imitation crab sticks
about 7 sticks
Sugar (For the rolled omelette)
about 3 teaspoons
Sushi rice:
◎Sushi vinegar or regular vinegar
150ml
◎Salt
a pinch
◎White sesame seeds
to taste
Sweet and salty simmered carrots:
▲Dashi stock granules
1 teaspoon
▲Mirin
1 tablespoon
▲Sugar
3 tablespoons
▲Soy sauce
3 tablespoons
▲Sake
2 tablespoons
Sushi vinegar (to keep from sticking to your hands)
as needed

Steps

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.

Story Behind this Recipe

I combined California rolls, which are popular in Canada with the filling used in my family's favorite futomaki rolls.