Recipe: Appetizing Japanese-Western Fusion Fat California Rolls with Kombu Seaweed

Japanese-Western Fusion Fat California Rolls with Kombu Seaweed. California roll topped with tuna, salmon, avocado, spicy mayo Wasabi sauce. Shrimp tempura, eel and avocado topped with seaweed salad, crunch and eel sauce. Fusion specializes in Japanese Hibachi Style cooking, featuring only the finest cuts of mouth-watering steak, chicken, and seafood.

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. Edible seaweed has been a staple part of the Japanese diet for thousands of years, and has subsequently found its place in Western cuisine as In the same vein as leafy green vegetables, this sea-grown green algae is wonderfully good for us: high in protein, low in fat and packed full of vitamins Kombu Kelp Seaweed. You can have Japanese-Western Fusion Fat California Rolls with Kombu Seaweed using 22 ingredients and 8 steps. Here is how you achieve it.

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

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

Full of umami for making great dashi soup stock. 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.

Japanese-Western Fusion Fat California Rolls with Kombu Seaweed step by step

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..

This early California roll was still served in the traditional maki style, with a sheet of crisped seaweed rolled around the outside of the rice. While generations of Japanese chefs had prided themselves on the proper way to crisp a delicate sheet of seaweed, moving it to the inside of the roll rendered that. 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.