I love a California Roll. It’s much easier to make than you think.
For the Sushi Rice
2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt
Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.
When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.
1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed
A sushi rolling mat I buy mine at Nam-Hai. Plastic wrap to cover the mat. If you don’t have a sushi mat, try using parchment paper instead.
Assembling your California Rolls:
Wrap your Sushi mat in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).Fold the pieces of nori in half to split them. Spread generous handful of rice onto nori. Keep hands we to spread rice evenly.
Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).
Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut.
Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)