Roll Into Sushi Success: Crafting the Perfect California Roll in Your Own Kitchen



Have you ever wondered if you could make restaurant-quality sushi at home without breaking the bank?



Sushi might seem like a dish best left to the pros, but It’s not!



With a little bit of knowledge, you can easily roll sushi right in your own kitchen for a fraction of the cost.



Let’s dive into the intriguing history of sushi followed by my five essential tips for making the perfect California roll.



 



From Ancient Fish Fermentation to Modern Sushi Magic



The roots of sushi date back to ancient Southeast Asia where people preserved fish by fermenting it with rice, eating only the fish.



Fast forward several centuries where sushi evolved in Japan into a dish that celebrated eating both the fermented fish and rice.



This was followed several centuries later when the vendors sold fresh fish, marinated or raw, atop seasoned rice.



And just like that modern sushi was born.



 



From Japan to California: The California Roll That Revolutionized Sushi In America



Credit is given to a Japanese chef working in the Little Tokyo area of Los Angeles in the 1960s for the invention of the California roll.



The California roll’s popularity surged because it catered to American preferences by incorporating familiar and accessible ingredients – avocado, cucumber, and cooked crab instead of raw fish.



The roll also introduced the inside-out technique which hid the seaweed and made the dish visually more appealing and less intimidating to new sushi eaters. This adaptation was key in making sushi mainstream in the US.



 



Roll Up Your Sleeves: Tips for Perfect California Rolls



The California roll is a great place to start sushi-making in your own kitchen. Here are my top five tips to help you roll it.



1. Use Perfectly Cooked Room-Temperature Sushi Rice. Rinse your rice thoroughly prior to cooking to remove excess starch. Cool the rice to room temperature before rolling to ensure the perfect texture.



2. Keep Your Hands Wet. Keep a small bowl of water nearby and wet your hands frequently while spreading the rice on the nori to prevent the rice from sticking to your fingers.



3. Don’t Overfill the Roll. Less is more when it comes to sushi. A thin layer of rice, about a 1/4″ , and modest portions of crab, avocado, and cucumber will make rolling easier and result in a perfectly balanced bite.



4. Use a Sharp Knife. Cutting your roll cleanly is crucial. Use a very sharp knife and wipe and wet the blade between cuts to prevent the rice from sticking.



5. Use a Bamboo Mat Covered in Plastic Wrap. A bamboo sushi rolling mat makes rolling sushi easy. Cover it with plastic wrap to prevent the rice from sticking to the mat. Use your thumbs to roll the mat, use your fingers to keep the filling in place while you roll.



Making sushi at home is both fun and delicious. You can easily master the sushi-making technique at home with these tips.



Make it today!







 


Print

 



Taco night just got a major upgrade.



If you’re a fan of tacos, crunchy textures, and just the right amount of heat, you’re going to love my grilled shrimp tacos.



They’re topped with a zesty jicama lime slaw and a drizzled with a smoky chipotle lime crema sauce.



It’s a fiesta in every bite.



And easily doable on a weeknight.



 



Let’s Talk Jicama



If you haven’t cooked with jicama before it’s time to get acquainted.



This root vegetable, often called the “Mexican potato,” has a crisp texture similar to a water chestnut and a mildly sweet refreshing flavor. It is the perfect choice for adding crunch to salads, slaws, and, of course, tacos. Plus it’s low in calories and packed with fiber and vitamin C. Talk about a win-win.



Jicama’s crunch factor is what makes this salad so irresistible. And it’s tossed with lime zest, lime juice, diced jalapeño, and cilantro.



This tangy, spicy transformed jicama pairs beautifully with the succulent grilled shrimp.



The contrast of textures – juicy shrimp and crisp jicama – is pure magic.



 



Chipotle Lime Crema



Chipotles are smoked, dried jalapeños that pack a smoky heat that is an addicting and satisfying flavor in this sauce.



The base for the sauce is crema, a dairy product that is widely used in Mexican and Central American cuisine.



Crema has a rich, tangy flavor but is milder and less acidic than sour cream and has a slightly thinner, more pourable consistency. Mexican crema is made by combining heavy cream with buttermilk, then allowing it to ferment slightly at room temperature.



Blend the crema with chipotles, lime juice, a clove of fresh garlic, and white wine vinegar. It’s a zesty kick of flavor you will want to find other uses for in your kitchen.



 



Grilled Shrimp



Shrimp are one of those versatile proteins that cook up in a flash and soak up flavors like a sponge. Whether you’re grilling, sautéing, or frying, shrimp are always a great source of lean protein and omega-3 fatty acids.



 



Tips for Making Grilled Shrimp Tacos with Chipotle Lime Crema



This recipe is all about maximizing flavor without spending hours in the kitchen.



Prep these ingredients in advance to make it even easier. Here’s how:




* Make the jicama lime slaw and blend the chipotle crema a few days ahead. Store both in the fridge



* On the day you want to enjoy this meal, defrost the shrimp in the fridge while you go about your day. When it’s dinner time, toss these little beauties with my Tex Mex seasoning, thread them on a skewer, grill for a couple of minutes each side. Done.




So grab your tortillas, fire up the grill and dinner is not only quick, it’s amazing.



Make it today.











 


Print


Grilled Shrimp Tacos with Chipotle Lime Crema






Show more...