Sushi maki California roll
The recipe for the world-famous California roll.
Servings 4
Ingredients
For the Sushi Rice
- 1 ⅓ cup sushi rice
- 1½ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1½ tsp salt
For the filling
- 8 ounces imitation crab meat sticks
- 3 sheets nori seaweed sheets
- ½ English cucumber
- 1 avocado
- 1½ tsp sesame seeds toasted
Instructions
- Rinse and cook the sushi rice for 15 minutes on low heat. Let it sit for 15 minutes if not cooked in a rice cooker.
- In a bowl, microwave the salt, sugar, and vinegar for short 15-second bursts twice until all solids are melted.
- Cut the nori sheets in half. Unwrap the crab meat.
- Cut the cucumber into thin sticks about 1/3 inches wide.
- Peel and cut the avocado into thin sticks 1/3 inches wide like the cucumber.
- Place the rice into a large bowl and mix in the vinegar mixture.
- Dampen hands with water. Place the nori sheet on a bamboo mat. Place the sheet with the long side lined up with the mat's bottom.
- Put 1/6th of the rice onto the nori and press to even out the rice to the edges of the sheet.
- Sprinkle the rice with a small amount of sesame seeds.
- Add the rest of your filling ingredients to the sheet. Add only a small portion on each sheet to avoid overstuffing.
- Fold the top half of the mat over and press to make the rice compact.
- Fold the bottom part as well, until the top and bottom are touching. The mat should completely wrap your roll.
- Now start rolling the sushi roll away from you. The roll should be completely round.
- Take off the bamboo mat and cut up your roll into 6 pieces with a damp cool knife. Then cut each roll in half crosswise.
- Serve sushi within an hour for freshness.
