Japanese-Western Fusion Fat California Rolls with Kombu Seaweed. California rolls are a type of Japanese sushi that has rice on the outside. They contain cucumber, crab (or imitation crab), avocado, and rice with. A wide variety of japanese kombu options are available to you, such as drying process, variety, and *Application Seaweed is cold, delicious, and has a smooth taste,it can be eaten with tofu, fish, mushrooms, eggs, vegetables and also can be used.

Flavorful salmon rolled up in kombu and tied with kanpyo, Salmon Kombu Roll is a traditional Japanese dish for the New Year. This Salmon Kombu Roll is no exception. Eating kombu is believed to bring happiness for the new year as kombu (or sometimes called kobu) has the same. You can have Japanese-Western Fusion Fat California Rolls with Kombu Seaweed using 22 ingredients and 8 steps. Here is how you cook it.

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

It's 1000 grams of Uncooked white rice.
You need 6 of sheets Toasted nori seaweed.
Prepare 3 cm of Kombu.
You need 1 tbsp of each Sake and mirin.
It's of The fillings:.
It's 1 of Carrot.
You need 2 of Avocado.
You need 3 of Eggs.
It's 1 of Cucumber.
It's 7 stick of Imitation crab sticks.
You need 3 tsp of Sugar (For the rolled omelette).
Prepare of Sushi rice:.
It's 150 ml of ◎Sushi vinegar or regular vinegar.
You need 1 pinch of ◎Salt.
You need 1 of ◎White sesame seeds.
Prepare of Sweet and salty simmered carrots:.
Prepare 1 tsp of ▲Dashi stock granules.
It's 1 tbsp of ▲Mirin.
You need 3 tbsp of ▲Sugar.
Prepare 3 tbsp of ▲Soy sauce.
Prepare 2 tbsp of ▲Sake.
You need 1 of Sushi vinegar (to keep from sticking to your hands).

The secret to daintiness of Japanese food is in the Kombu seaweed and its Umami. You might think it's complicated to replicate authentic Japanese food, but it's not! Kombu seaweed is sun-dried on the beach shore and possibly contains pebbles and sand. Wipe cautiously as washed with water, it.

Japanese-Western Fusion Fat California Rolls with Kombu Seaweed instructions

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)..
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..
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..
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..
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..
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..
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..
Here's an inside-out version of the rolls..

Order online from Tomo Japanese Fusion on MenuPages. It's low in fat with a reasonable caloric content, making it a healthy addition to most diets. Kombu seaweed is most commonly used to make dashi stock, but it can also be eaten. Can you tell me the name in Japanese of the purple ingredient used in small cut maki rolls with three colored ingredients? There seems to be a traditional combination of vegetable sushi with.