Uncle Bill's Sushi Rice and California Rolls

READY IN: 45mins




  • Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
  • Smoked salmon strips.
  • Pickled ginger.
  • Cucumber, peeled and cut into 1/8 inch thick slices.
  • Avocado, peeled and cut into 1/4 inch thick strips.
  • Steamed asparagus.
  • Sweet red pepper strips.
  • Carrot, peeled and cut into thin strips.
  • Green onions.
  • Cooked fresh shrimp.
  • Rinse the rice at least 2 times in cold water, then drain well.
  • In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
  • If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
  • When rice is cooked, remove to a large bowl and let rice cool slightly.
  • In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
  • Use a small electric fan to fan the rice while adding the seasoning mixture.
  • Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
  • Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
  • Preparing Sushi California Rolls.
  • Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
  • Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
  • Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
  • Sprinkle some soy sauce over the rice if desired.
  • Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
  • As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
  • Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
  • Dampen the top edge with water to seal the edge of the Sushi roll.
  • Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
  • Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
  • Refrigerate any unused sushi rolls.
  • Note: To thinly slice the carrots and cucumbers, use a potato peeler.