Best California Rollwich For Kids Recipes

CALIFORNIA ROLLWICH FOR KIDS

Steps:

• Avocado Spread:.
• Scoop the flesh from the avocado and mash, mixing with a dash of lemon or lime juice.
• Mix in diced tomatoes and optional vegetables.
• Set aside.
• Rollwich:.
• Spread the tortilla or pita with mayonnaise, leaving at least 1/2 inch around the outside.
• Spread avocado spread over mayonnaise.
• Top spread with shredded lettuce.
• Carefully place turkey or ham slices on top of topping (leaving room on the edge for rolling).
• Add cheese strips down the middle.
• Carefully roll the tortilla into a wrap.
• Cut into two pieces.

CALIFORNIA ROLL RECIPE BY TASTY

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On a rolling mat, place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
• Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

COPYCAT JOHN ALDEN ROLLWICH

Steps:

• Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside.
• Glop on a thin layer of cranberry sauce, but enough that it's fully covered. If you mash the cranberry sauce with a fork it seems to spread more easily.
• Add the turkey and a thin layer of lettuce (or spinach).
• Place the 3 tomato slices in a line down the center of the tortilla.
• Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly!
• Carefully roll the tortilla into a wrap. Cut into two pieces, if desired.
• Dig in and enjoy a taste of New England!

COPYCAT CALIFORNIAN ROLLWICH

Steps:

• Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside.
• Scoop the flesh from the avocado and mash, mixing with a dash of lemon juice to preserve color. You should end up with about 1 1/2-2 Tablespoons mashed avocado. If your avocado is larger just save the rest for another sandwich!
• Spread avocado over mayonnaise.
• Add the turkey and a thin layer of lettuce or sprouts.
• Place the 3 tomato slices in a line down the center of the tortilla, if using.
• Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly!
• Carefully roll the tortilla into a wrap. Cut into two pieces, if desired.
• Enjoy a taste of sunny California.

CALIFORNIA ROLL

Steps:

• Wrap a sushi rolling mat completely in plastic wrap and set aside.
• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Combine crab meat with mayonnaise in a small bowl.
• Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste