California Hand Rolls

June 23, 2020

Happy Summer, everyone! To celebrate the new season (and my favorite time of year), I whipped up my favorite summer meal: California Hand Rolls. But until a few days ago, I had never actually made them myself; they were always made by my mom or grandma during summertime home visits and were a favorite summertime meal amongst the Chungs. 
These make for a fun, colorful and hands-on meal to enjoy on a hot summer day (since there is little cooking involved---just when making the rice and making the omelette).

California Hand Rolls makes 2 servings
2 eggs
1 tbs canola oil

2 cups cooked sushi rice
2 sticks imitation crab
1/2 English cucumber
1 avocado
1/2 bell pepper
pickled radish (takuan)
4 sheets of sushi nori, cut into quarters
2 tbs soy sauce
1. Beat eggs in a bowl and add a splash of mirin and water and mix. Heat a skillet over medium heat and then add in oil to coat pan. Add in egg mixture to the pan and coat the pan with the eggs in an even layer. Cook both sides until cooked through. Let cool and slice into thin strips.
2. Julienne the crab, cucumber, avocado, bell pepper and pickled radish. In a small bowl, mix soy sauce with a small amount of wasabi, to taste.
3. To assemble: Take a sheet of the nori and add in a small teaspoon of cooked rice. Then add 2-3 slices of each ingredient. Fold in the corners and then dip into the wasabi and soy sauce.
4. Enjoy!

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