feed me classics
How to make California rolls at home
Restaurant owner, TV chef and chef Jeroen Meus has been cooking daily in the kitchen of Dagelijkse kost for ten years. Over the years, countless recipes have passed by, and he has now published five cookbooks. But a new one is being added: 10 jaar Dagelijkse kost. The book contains 250 recipes that have never before appeared in book form, ranging from fish and meat to vegetarian dishes and sweet treats – something for everyone! Our favorite: the California rolls.
door Lauretta Baarends
How to make California rolls at home
- Rinse the sushi rice a few times until the water runs clear. Put the rice in a saucepan with 7.5 deciliters of water and cook over medium heat without a lid.
- Dissolve the salt in the sushi vinegar. Transfer the rice to a large bowl and add the sushi vinegar. Mix gently. Make sure the rice cools down as quickly as possible.
- Drain the crab. Mix the mayonnaise with ketchup and a small splash of whisky. Add the lemon juice and season with cayenne pepper. Stir in the crab. Cut the avocado into thin slices. Place the crispy onions on a baking sheet.
- Put some cold water in a bowl. Place a sheet of nori, shiny side up, on the work surface. Wet your hands with cold water and spread a thin layer of rice over the nori. Turn the sheet over with the rice side down and place a strip of crab in the center. Cover with avocado slices. Spread some wasabi along the top edge of the sheet and roll it closed from bottom to top. Make the other rolls in the same way; coat two of them in the crispy onions and leave the other two plain. Cut the rolls into slices. Place some fish roe on the sushi without onions. Serve the California rolls with extra wasabi, soy sauce and pickled ginger.
Title: 10 jaar Dagelijkse kost
Author: Jeroen Meus
Price: €39,99
Publisher: Manteau
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