California Rolls

Japanese Vegetarian Intermediate inactive1 hr prep45 mins cook20 mins total time2 hrs 5 mins yields8 appetizer servings addedSeptember 2020

Sushi Rice

• 2 cups sushi or short grain rice
• 2 cups water, plus extra for rinsing rice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Tips

• I find it works best to add the vinegar mixture to the rice while it is still warm. This ensures that the mixture is absorbed and the rice remains sticky.
• Do not over-fill or else you may have trouble getting the roll to seal.

Assembly

• Juice of ½ lemon
• 1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces
• 4 sheets nori
• sushi rice
• ⅓ cup sesame seeds, toasted
• 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
• (optional) 1 small carrot, peeled and cut into matchstick-size pieces
• 4 crabsticks, torn into pieces
• Pickled ginger, for serving
• Wasabi, for serving
• Soy sauce, for serving

1. Squeeze the lemon juice over the avocado to prevent browning.
2. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place ⅛ of the cucumber, avocado, carrot and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Tips

• Sometimes it’s a bit easier to put the nori on the outside. In that case, use a full-sheet of nori and leave 1-2 inches of space as the top. Before rolling, damping the exposed edge with water to help seal.