California Roll Sushi
IntroductionRidiculously delicious and surprisingly easy to make. This sushi uses as little rice as possible so you get more sushi for less calories. Ridiculously delicious and surprisingly easy to make. This sushi uses as little rice as possible so you get more sushi for less calories.
1 bamboo sushi mat
1/2 cup sushi rice (90 grams dry measure)
2 sheets nori toasted seaweed (8"x7.5")
1 tbsp seasoned rice vinegar
1 tbsp toasted black sesame seeds
1/2 cup (100 grams) immitation crab meat (pallock)
1/2 avocado (california)
1/4 red bell pepper
Pickled Ginger to garnish
- Make sure you use the appropriate rice. Sushi rice is short grain and very sticky when cooked.
- Cutting the radishes, red pepper, and cucumber into very thin strips can make rolling the sushi a little easier.
- It helps to wet your fingers when dealing with sushi rice as it will stick otherwise.
- Spread the rice right to the ends of the nori.
- Rolling sushi is actually quite easy but if you are unsure how it is supposed to look, watch a quick tutorial on youtube to familiarize yourself with the process.
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.
Serving Size: Makes 4 rolls, each roll makes 8 pieces.