Will the Real California Sushi Roll Please Stand Up?

"Here it is ya'll. The real thing. This how I was taught to make sushi, from a Japanese friend.He started me out on the California roll, because of its American-ized taste. Note: Nori is the seaweed wrapper for the sushi"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
14
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Squeeze the lemon juice over the avocado to prevent browning.
  • Cover a bamboo rolling mat with plastic wrap.
  • Cut nori sheets in half crosswise.
  • Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.
  • Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.
  • Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  • Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
  • Pull away the mat and set aside.
  • Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces.
  • Serve with pickled ginger, wasabi and soy sauce.
  • Sushi rice:

  • Place the rice into a mixing bowl and cover with cool water.
  • Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  • Place the rice and 2 cups of water into a medium saucepan and place over high heat.
  • Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover.
  • Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.
  • Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.
  • Allow to cool to room temperature before using to make sushi or sashimi.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is my type of sushi roll. It turned out great and the whole family loved it-even my three-year-old daughter!
     
Advertisement

RECIPE SUBMITTED BY

<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes