This recipe makes 3 rolls, about 24 pieces. You will need a "makisu", which is a sushi rolling mat.
Ingredients:
- 1+1/2 American cups (400 cc or 340 g) California Rose Rice (short grain)
- 1 + 2/3 American cups (395 g) water
- 2 Tbsp. + 1 1/2 tsp. (35 cc) rice vinegar
- 1 Tbsp. + 2 tsp. (20 g) granular sugar
- 1 + 4/5 tsp. (10 g) salt
- 2 1/2 inches (6 cm) Dashi Konbu (dried seaweed for broth)
- 8 oz. (224 g) imitation crab meat
- 4 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1 tablespoon vinegar
- 1 cucumber
- 3 sheets of nori (dried seaweed sheets)
- 1 and a half avocado
- 2 tablespoons sesame seeds
Making Sushi Rice
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- 1+1/2 American cups (400 cc or 340 g) California Rose Rice (short grain) or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc)
- Drain the rice in a colander and set aside for 20 minutes.
- Place the rice in a sauce pan or rice cooker and add water. Turn on a rice cooker or if you are cooking with a sauce pan, cover the pan with a lid and bring it to a boil over high heat. Once it starts boiling, turn to low and let it simmer until the water is gone (about 20 minutes). Turn off the heat and let it rest with a lid for an additional 5 minutes.
- 1 + 2/3 American cups (395 g) water
- 1 + 2/3 American cups (395 g) water
- While the rice is cooking, in a small sauce pan, mix:
- 2 Tbsp. + 1 1/2 tsp. (35 cc) rice vinegar
- 1 Tbsp. + 2 tsp. (20 g) granular sugar
- 1 + 4/5 tsp. (10 g) salt
- Heat the vinegar mixture over low heat until sugar and salt are completely dissolved. Never let it boil. Add and leave for 30 minutes in the vinegar sauce:
- 2 1/2 inches (6 cm) Dashi Konbu (dried seaweed for broth)
- 2 1/2 inches (6 cm) Dashi Konbu (dried seaweed for broth)
- Spread the cooked hot rice into a large bowl. Immediately sprinkle the vinegar sauce over the rice and mix with a thin spatula. Cut the lumps of rice into small pieces so the vinegar will be evenly fold into rice. Mix quickly while the rice is very hot. Avoid unnecessary smashing or pressing motions.
- Cover the rice with a plastic and set aside.
Making California Rolls
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- 8 oz. (224 g) imitation crab meat
- 8 oz. (224 g) imitation crab meat
- Add the seasoning to the above and mix well:
- 4 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1 tablespoon vinegar
- Using a spoon, scrape out the seeds from the cucumber. Cut lengthwise into 1/2 inch wide strips. Sprinkle a dash of salt and set aside.
- 1 cucumber
- 1 cucumber
- Peel, remove seeds and cut lengthwise into 1/2 inch wide strips:
- 1 and a half avocado
- Place a sushi rolling mat (makisu) on your working surface. Cover the mat with a sheet of plastic wrap.
- Spread 1/3 of rice thinly and evenly over the plastic. Press the rice with your finger tips using a sheet of plastic wrap so that the rice won't stick to your fingers.
- Place a sheet of nori (dried seaweed sheet) on top of the rice. Then on one end of the nori, add a strip of crab mixture, sliced cucumber and a few slices of avocado.
- Start rolling from the side with the filling (fig. 1), lifting up the rolling mat and pushing the filling with your finger tips so that they will not fall out (fig. 2). When the starting edge of the roll touches the seaweed (nori), start pulling the plastic sheet and rolling mat away from the sushi roll, because you do not want to include the plastic wrap and rolling mat in your sushi roll (fig. 3). Keep rolling forward as you pull the plastic sheet and rolling mat away from the sushi roll (fig. 4). After rolling all the way, open the mat, place the roll in the middle of the mat and give the final squeeze to make the rice stick together (fig. 5). Open the mat and remove the plastic sheet (fig. 6).
- Lightly toast sesame seeds in a frying pan.
- 2 tablespoons sesame seeds
- 2 tablespoons sesame seeds
- Sprinkle 1/3 of sesame seeds on a cutting board. Place the roll and roll on the board so the seeds will stick to the roll. Slice with a clean and wet knife, to prevent the rice from sticking to the knife.
