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California Roll with Flying Fish Roe Recipe
The California Roll with Flying Fish Roe is a delectable and visually stunning twist on the classic California Roll. The salty burst of flying fish roe complements the creamy avocado and sweet crab meat. This dish is ideal for sushi fans looking to branch out.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Rinse the sushi rice with cold water until it is clear.
- In a saucepan, bring the rice and water to a boil.
- Reduce the heat to low, cover, and leave to cook for 20 minutes.
- Take the rice off the heat and set it aside for 10 minutes.
- In a small saucepan, combine the rice vinegar, sugar, and salt and heat until the sugar dissolves.
- Add the vinegar mixture to the cooked rice in a large mixing bowl.
- To combine, gently stir everything together.
- Place a nori sheet on a bamboo sushi mat.
- 1/4 of the rice mixture should be spread over the nori, leaving a 1-inch border at the top.
- Arrange a quarter of the crab meat and avocado slices down the center of the rice.
- Over the crab meat and avocado, sprinkle 1/2 tablespoon of flying fish roe.
- Roll the sushi tightly with the bamboo mat, pressing gently to seal the edges.
- Make 4 rolls with the remaining ingredients.
- Serve each roll cut into 8 pieces with soy sauce, pickled ginger, and wasabi.
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