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Buddha-Bar Monte-Carlo recipe: California Rolls

Check out this take from Buddha-Bar Monte-Carlo chef Eric Guillemaud on his California Roll recipe, perfect for making, experimenting with, and enjoying at home:

Ingredients: 

For 6 California Rolls*:

  • ½ sheet of sushi nori 
  • 100 g sushi rice 
  • 80 g crab-flavoured surimi and/or prawns 
  • 1 cucumber 
  • 1 avocado 
  • Sesame seeds 

For the rice seasoning:

  • 125 ml rice vinegar 
  • 55 g sugar 
  • 1/2 tsp salt 

*Fill your California Rolls with whatever you like – don’t be afraid to get creative!

Sushi rice: 

  • Prepare your sushi rice in the traditional way or use a rice cooker if you have one. 
  • Start by placing your rice in a sieve and rinsing thoroughly with cold water until the water runs clear. Leave to drain for 30 minutes. 
  • Place the rice in a saucepan of water and bring to the boil, then lower the heat and simmer for 10-15 minutes. Do not lift the lid while the rice is cooking, and leave covered once off the heat to keep the steam in.
  • If you’re using a rice cooker, place the rice and water in the cooking pot, cover and start the cooker. 
  • Once the rice is cooked, leave it to rest for 10 minutes with the lid on before cooling to room temperature. 

 

Vinegar dressing: 

  • Mix the rice vinegar, sugar and salt in a pan and gently heat until the sugar has dissolved. 
  • Fluff the rice with a fork. 
  • Pour the vinegar dressing over the rice and mix well. 

Preparing the California Rolls: 

  • Cut the cucumber lengthways and remove the seeds, then slice into thin strips around 1 cm wide. Next, cut your avocado in half. Remove the pit and peel both halves, then cut each half into between 4 and 6 thin slices. 
  • Cover your work surface in a large sheet of cling film and place your bamboo rolling mat in the middle so there is a border of cling film around it. Roll over the mat to release any trapped air. To release the air more easily, pierce it with the tip of a knife. 
  • Start by folding and cutting your ½ nori sheet in half again, then place it on one side of your mat. Moisten your hands in a bowl of vinegared water to stop the sushi rice sticking to your fingers, and spread a thin layer of rice across the nori sheet (around 1 cm thick). 
  • Make sure the rice is covering the entire sheet, then sprinkle over the sesame seeds. 

 

Making the California Rolls:

  • Flip the nori and rice over to lay the other way on the bamboo mat, so the nori sheet is on top of the rice.
  • Lay your avocado slices, cucumber strips and surimi (or prawns) horizontally across the middle of the nori sheet. 
  • Roll up the mat so that the rice is on the outside of the roll and the nori sheet on the inside.
  • Moisten your knife and your hands in the vinegared water and cut your roll in half. Place the two halves next to each other, and cut each piece into three to make six beautiful California Rolls. Wipe your knife with a damp towel before each cut. 
  • All that’s left to do is arrange your California Rolls on a plate and serve alongside a little soy sauce, wasabi, and a few slices of pickled ginger.
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