California Roll Sushi
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 bamboo sushi mat1/2 cup sushi rice (90 grams dry measure)2 sheets nori toasted seaweed (8"x7.5")1 tbsp seasoned rice vinegar1 tbsp toasted black sesame seeds1/2 cup (100 grams) immitation crab meat (pallock)1/2 avocado (california)1/4 red bell pepper1/5 cucumber2 radishesSoy SaucePickled Ginger to garnish
1. Soften rice by letting soak for 10 minutes, then rinse.
2. Add 1/2 cup of water and bring to a boil on med-high heat, stirring constantly with a wooden spoon. Once water begins to boil, cover and simmer on low heat until the water is absorbed (about 10-15 minutes).
3. Cut the avocado, bell pepper, cucumber, radishes, and imitation crab meat into 1-2" long strips. Divide strips evenly among 4 piles.
4. Remove the rice from the pot and place in a wooden or ceramic dish (metal can damage the rice). Pour in 1 tbsp seasoned rice vinegar and fold into rice with wooden spoon. Set aside for 1-2 minutes until rice is cool enough to touch.
5. Wrap your bamboo mat in cling wrap so that the rice doesn't stick to the mat.
6. Break your nori sheet in half so you have two fat rectangles. Place one piece lengthwise on your bamboo mat with the textured side up.
7. Spoon out just enough rice to cover the surface of the nori. Wet fingers with cold water and spread rice to all corners, then sprinkle with sesame seeds. Flip over the nori sheet so the rice is now on the bottom then set the rice by lightly pressing down on the nori.
8. Begin placing the strips vegetables and crab meat lengthwise along the edge of the nori that is closest to you. Filling should be about 1" wide and 0.5" tall.
9. Use your bamboo mat to roll the sushi, tucking the fillings in as you go. Nori sticks very well to rice, so make sure you have left enough room so that there is a bit of an overlap.
10. Place the roll on a cutting board with the seam down, and use a serrated paring knife to gently cut the roll into 8 pieces.
Repeat for the next 3 rolls.
Enjoy!!
Serving Size: Makes 4 rolls, each roll makes 8 pieces.
2. Add 1/2 cup of water and bring to a boil on med-high heat, stirring constantly with a wooden spoon. Once water begins to boil, cover and simmer on low heat until the water is absorbed (about 10-15 minutes).
3. Cut the avocado, bell pepper, cucumber, radishes, and imitation crab meat into 1-2" long strips. Divide strips evenly among 4 piles.
4. Remove the rice from the pot and place in a wooden or ceramic dish (metal can damage the rice). Pour in 1 tbsp seasoned rice vinegar and fold into rice with wooden spoon. Set aside for 1-2 minutes until rice is cool enough to touch.
5. Wrap your bamboo mat in cling wrap so that the rice doesn't stick to the mat.
6. Break your nori sheet in half so you have two fat rectangles. Place one piece lengthwise on your bamboo mat with the textured side up.
7. Spoon out just enough rice to cover the surface of the nori. Wet fingers with cold water and spread rice to all corners, then sprinkle with sesame seeds. Flip over the nori sheet so the rice is now on the bottom then set the rice by lightly pressing down on the nori.
8. Begin placing the strips vegetables and crab meat lengthwise along the edge of the nori that is closest to you. Filling should be about 1" wide and 0.5" tall.
9. Use your bamboo mat to roll the sushi, tucking the fillings in as you go. Nori sticks very well to rice, so make sure you have left enough room so that there is a bit of an overlap.
10. Place the roll on a cutting board with the seam down, and use a serrated paring knife to gently cut the roll into 8 pieces.
Repeat for the next 3 rolls.
Enjoy!!
Serving Size: Makes 4 rolls, each roll makes 8 pieces.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 5.5 g
- Cholesterol: 1.5 mg
- Sodium: 333.5 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.4 g
- Protein: 4.8 g