With the exception of some sushi rolls (Salmon Roll, Alaska, Veggie, Avocado, Kappa and Nigiri), All other meals/menu items, based on our current recipes are prepared using soy sauce (which is wheat based) and our signature Teriyaki sauce (which has the wheat-based soy sauce as a base ingredient). Not all Edo Japan menu items are gluten free. Are all Edo Japan meals wheat/gluten Free?.Then, sprinkle some toasted sesame seeds on the sushi rice. *Pro Tip: Try your best to be gentle & not squish or mush the rice as you evenly spread the rice across the nori. Place the rice ball on top of the nori, then lightly push out the rice & evenly distribute it across the whole halved nori sheet. Now we’re going to form a rice ball with the sushi rice with our hands.įirst, wet both hands with water to prevent the sushi rice from sticking to your hands.įorm a rice ball using roughly 105g – 115g of sushi rice. Layer the nori at the edge of the sushi mat & plastic food wrap (rough side up). *Pro Tip: For nori, there’s a shiny side and a rough side. Since we’re making regular-size California rolls, cut the nori sheets in halves with scissors or a knife. *Note: For jumbo rolls, you can use the whole nori (seaweed) sheet. Then, layer a piece of plastic food wrap on top of the sushi mat to prevent the sushi rice from sticking to the sushi mat. Toasted sesame seeds – It’s an optional ingredient that adds a hint of sesame aroma & bits of sesame crunch texture to the sushi roll.įirst, place the sushi mat on the countertop. Try to avoid using old, stale, chewy, flavorless nori sheets. These seaweed sheets are not the same as the flavored seaweed snacks. Roasted Nori Sushi Sheets (海苔 edible dried toasted seaweed sheet) – Try your best to use fresh, dry, crisp, plain toasted seaweed sheets. You wouldn’t want firm & unripe or mushy & overripe avocados. Test & find one that you liked best (or use fresh real crab meat if you can)!Īvocado – It’s important to use a ripe, ready-to-eat avocado, so it’s slightly soft, smooth, & creamy when wrapped inside the California Roll. Over the years, we’ve tried many different brands of imitation crab meat and they can vary a lot in quality, flavors, and texture. Imitation Crab Meat or Real Crab Meat – Many restaurants use fully cooked ready-to-eat imitation crab meat sticks to make California Roll Sushi. Japanese mayo’s flavor, texture, and color are slightly different compared to American mayonnaise. Japanese Mayonnaise – We usually use Japanese Kewpie Mayonnaise to make California Roll. It must be whole, plump, and separated with a satisfying firm bite sticky but not mushy, wet, or gooey with a beautiful shiny gloss and balanced sweet-umami-savory-vinegary flavors. The sushi rice is key to a tasty California roll. Note: 1 cup (230g) of Japanese rice makes 3 cups of sushi rice.But if you want to use a more budget-friendly or easier-to-buy option, use medium-grain rice like Sekka Calrose rice. Japanese Rice – To make the best sushi rice, use super-premium short grain rice like Tamanishiki Rice 玉錦 or Koshihikari Rice 越光米.
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