Deconstructed Sushi California Roll Style. If you want a protein boost, either add more salmon or pop a sliced hard-boiled egg on there. Great recipe for Deconstructed Sushi California Roll Style. I modified my favorite California roll into a chirashi-zushi.
It's even more extravagant if you top it with salmon roe.
How do You Make Deconstructed California Rolls?
Heat vinegar with sugar and salt then toss with rice.
You can cook Deconstructed Sushi California Roll Style using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Deconstructed Sushi California Roll Style
- You need 700 grams of Sushi rice.
- It's 1 piece of ★Tuna (sashimi).
- You need 1 piece of ★Salmon (sashimi).
- You need 1 of packet ★Crab sticks.
- It's 10 of ★Boiled shrimp.
- You need 1 of ★Cucumber.
- Prepare 1 of ★Avocado.
- You need 2 of eggs Finely shredded thin omelet.
- It's 6 of leaves Shiso.
- It's 1 of Shredded nori seaweed.
- Prepare 1 tbsp of Sesame seeds.
- It's 1 of Mayonnaise.
If I'm being honest - I'm pretty reserved when it comes to sushi. I'll stick to the spicy crab rolls and shrimp tempura rolls. The California roll is your standard, safe, roll. It was the first sushi roll I ever tasted and I still enjoy them.
Deconstructed Sushi California Roll Style instructions
- Make the sushi rice (I'm using sushi powder mix this time). Cut the ★ ingredients into cubes, and finely shred the shiso leaves and nori seaweed..
- Transfer the sushi rice to your dish. Top with sesame seeds, nori, and mayonnaise..
- Spread the cubed ★ ingredients on top, and then the shredded omelet and shiso. Done..
- Eat with wasabi and soy sauce..
Served deconstructed in a bowl is a modern twist on the classic taste. I used to love making my own Homemade California rolls but making a low carb and deconstructed sushi version is even more amazing. This recipe for California Roll in a Bowl comes from the talented author, Carolyn Ketchum of the low carb food blog, All Day I Dream About Food. When the rice is just cooked and still warm, add the sugar and vinegar. Heat a non stick pan on high.
