California Sushi Rolls Recipe
 
 
Ingredients
Rice
  • 2 cups Japanese Rice (Kokuho Rose), rinsed until water is clear
  • 2 cups water
Sushi Vinegar Blend
  • 1 cup Japanese Rice Vinegar
  • 1 cup sugar (less if you wish)
  • 1 tbsp salt
Sushi Ingredients
  • Gold Label Nori dried seaweed sheets
  • 1 ripe avocado, sliced thinly
  • 1 small package crab meat, cut into long, thin strips
  • mayonnaise
  • wasabi
  • Optional: carrot, cucumber, mushroom, celery, thinly sliced
Instructions
  1. Cook rinsed rice according to the instructions on the package or your rice cooker. Set aside in a glass bowl that has been lightly salted to cool.
  2. In a small glass bowl, stir together the japanese rice vinegar, sugar and salt until dissolved to make the Sushi Vinegar Blend.
  3. Using a rice paddle or silicone spatula, carefully add about half of the Sushi Vinegar Blend to the rice and stir until the rice is just moist. Cool the seasoned rice using a fanning motion with your rice paddle, this will make it shiny.
  4. Place sheets of dried seaweed on a clean bamboo sushi (Makisu) mat. Lightly pat the vinegar rice onto the nori, leaving approximately 1-2 inches at the top. Make sure to go right to the sides and bottom of the nori with your rice.
  5. Add the filling ingredients (avocado, crab, mayonnaise and any other filling items you wish) to the center of the rice, horizontally. Lifting the bottom of the Makisu mat, roll the nori over top of the rice and firmly squeeze the length of the sushi roll. Lift up the mat and continue to roll the nori over top of the filling, squeezing as you go. When you get near the top, dip your fingers into the Sushi Vinegar Blend and liberally spread across the top. Finish rolling to seal.
  6. Using a sharp knife, dipped in the Sushi Vinegar Blend, slice in the center of the roll making two equal halves. Then cut those in half and repeat one last time to make 8 pieces.
  7. Serve immediately.
Notes
An egg filling is popular too: Mix 3 eggs, 1 tbsp milk, 1 tbsp cornstarch, 6 drops yellow food coloring. Cook in a pan sprayed with cooking spray on a very low temperature, covered. Cool and cut into long thin strips.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/11/14/california-sushi-rolls-recipe/