How to Make California Rolls without Tobiko
There are many video tutorials out there on how to make California Rolls, but I like this one because it covers some hidden secrets that are not mentioned in the other self-made-videos. Here are the takeaways.
Wait until the sushi rice is cool because nori falls apart easily if the rice is hot. Unless you are a sushi novice, you want your nori to be crispy when you put your sushi in your mouth. Nori absorbs moisture very quickly and when it does, it changes the texture and become soggy. This is why Benji’s advice (I believe that’s the name of the video host) on using cold rice is very important.
The second takeaway is using Japanese mayo. For those of you who haven’t tried Japanese mayo, you should. It is distinctively better and creamier than Kraft mayo or any other brands. It costs more of course, but your money will not be wasted.
The third takeaway is using the right amount of sushi rice. If you are making sushi rolls for the first time, my guess is that you will end up using too much rice. The result is fat rice rolls. Now about the red tiny eggs… Tobiko is actually flying fish eggs, not salmon roe. Salmon roes are in a sack with bigger individual pieces.
Benji consciously doesn’t care to know anything about what she doesn’t like and rightfully so, but she really knows what she is doing.
