California and Maki Rolls (Japanese Sushi)

photo by Tarteausucre

- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
24 pieces
ingredients
- 1⁄2 lemon, juiced
- 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
- 4 sheets nori
- 4 cups sushi rice, cooked (Sushi Rice Made in Bamboo Steamer)
- 1⁄3 cup sesame seeds, toasted
- 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
- 4 crabsticks, sliced lengthwise
- pickled ginger, for serving
- wasabi, for serving
- soy sauce, for serving
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.
-
To make Califronia Rolls:
- Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
- Sprinkle the rice with sesame seeds.
- Place the second plastic covered bamboo rolling mat on top and flip the two 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.
-
To make Maki:
- Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
- Press the rice down firmly but gently.
- Sprinkle sesame seeds on the rice.
- Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
- Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
- The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
- 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.
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Reviews
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I know we made our rolls backwards, but it didn't effect the taste at all. The boyfriend tried rolling one with the rice on the outside, and it would of looked better as a salad ;) so we rolled them inside out and I got mine right the first time!! I was so happy! These were just as good as the local fast sushi joint we go too and I cheaper too! Padded dinner out with attempting to make some tuna and salmon nigiri. Thanks for posting. Made for ZWT 6.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"