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Before you jump to California Rolls with Fillings of Your Choice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To sum up, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to california rolls with fillings of your choice recipe. To cook california rolls with fillings of your choice you need 9 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare California Rolls with Fillings of Your Choice:

1. Provide 3 rice bowls White rice
2. You need 2 leaves Lettuce
3. Provide 1/4 Avocado
4. You need 3 to 6 pieces Filling of your choice (tuna, salmon, imitation crab sticks, etc.)
5. You need Sushi vinegar
6. Provide 50 ml Grain vinegar
7. You need 1 1/2 tbsp Sugar
8. Use 1 tsp Kombu based dashi stock granules
9. Provide 1/2 tsp Salt

Steps to make California Rolls with Fillings of Your Choice:

1. Making the sushi rice: Mix the sushi vinegar ingredients until well-combined. Pour the sushi vinegar over the warm rice. Mix until barely-combined, and let cool.
2. Cut the filling: Cut the filling into evenly sized pieces so the cross section of the sushi will look neat. Cut the avocado into thin slices and shred the lettuce.
3. To roll: Spread out the sushi rice thinly over a sheet of nori seaweed and put a piece of plastic wrap on top. Flip it over. Place the fillings 5 cm from the bottom, and roll up the ingredients.
4. To finish: Slice the sushi rolls using a sharp knife. Moisten the knife with a wet towel before slicing. Arrange the California rolls on a platter and garnish with the sesame seeds, mayonnaise, and salmon roe.

Formerly called the Tojo sushi roll, this is the father of all sushi rolls. With crab meat, avocado, and cucumber wrapped uramaki style, it makes it safe to eat for those who want to stay away from raw fish, but amazingly delicious. But more and more, lower-end sushi restaurants are. And, you'll need your sushi fillings. We tend to avoid the raw seafood when we make sushi, simply because sushi grade seafood (seafood that is safe to eat raw) can be hard to find and is quite expensive.

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