Sushi - California Roll
California rolls are popular because there actually isn't any raw fish in them so they are good for serving to people with reserves about eating raw fish.
For a GREAT tutorial on how to make sushi if you do not have a bamboo mat or don't want to go out and buy one check out this how-to guide.
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- 2 1/2 c
- japanese short grain rice (sushi rice)
- 2 1/2 c
- cold water
- 4 Tbsp
- rice vinegar
- 3 Tbsp
- caster sugar (superfine)
- 2 tsp
- toasted nori (i buy it already toasted)
- approx 1 lb
- surimi (imitation crab in long pieces)
- 1/2 small
- 1 Tbsp
- toasted sesame seeds
- 2 Tbsp
- japanese or regular mayo (optional)
- japanese soy sauce
- pickled ginger
1The rice is the most important and easiest part to mess up of the whole sushi making process! This method I find best for getting it to be thoroughly cooked and sticky enough to roll and not fall apart.
Place rice in a colander (I use a metal sieve) and rinse thoroughly under cold running tap water until the water coming out the bottom runs clear. Drain well.
Place the rice in the measured cold water in a medium saucepan and bring to a boil. (DO NOT STIR)
Cover the saucepan and turn the heat down very low. Cook for 15 minutes WITHOUT lifting the lid. Turn off the heat and let it stand 10 minutes, still not lifting the lid.
Meanwhile, mix the rice vinegar, sugar and salt into a small bowl until the sugar is dissolved.
When the rice is done, spoon it into a large bowl and drizzle the vinegar mixture over it. Mix gently with a large spoon to coat the rice mixture and set aside until it is cooled to room temperature.
2At this point you can use whatever fillings you want, my favorite are the California roll and salmon variations.
Peel and pit the avocado and cut into thin strips. For the cucumber, seed and cut the flesh into thin strips.
3This is a good point if you do not know how to roll sushi to watch an instructional video, it is a lot to type out and explain or understand by reading.
Basically set out your toasted nori and place just enough rice to press it to the side edges and within 3/4 inch of each top edge. Dip your fingers in cold water to help keep it from sticking.
Lay your fillings out toward the center of the rice so it reaches and is flush with the sides.
Roll the sushi tight into a roll and cut into 6 1/4 inch pieces. To keep your knife from sticking, dip it in cold water before each cut.
4Serve with wasabi paste and pickled ginger.