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| California sushi roll |
California Sushi Roll Recipe
California roll is one of the most popular sushi rolls in North America, perhaps even in the world. I am grateful that it exists, because when I used to own a sushi bar I sold many of those at a nice profit margin. It is easy to make, well known, and the ingredients are easily obtainable and inexpensive. California roll and Cucumber and Avocado roll are also good starts for someone new to sushi.
Ingredients: 4 sheets of nori (toasted seaweed, half sheets); 4 handfuls of cooked sushi rice
(recipe here); 1 avocado, peeled and seeded; 1 cucumber, seeded and sliced thinly; 4 crab sticks; bamboo sushi
mat; plastic wrap; toasted sesame seeds (a mix of white and black sesame seeds, if possible); sliced pickled ginger and wasabi.
Recipe: Wrap the sushi mat with plastic wrap and place a nori sheet over it. Wet
your hands with water and take one handful of rice. Put it in the
center of the nori and spread it evenly over it. Sprinkle
some sesame seeds over the rice and turn the rice face-down over the
sushi mat. Place some
avocado, cucumber and crab sticks in the middle of the nori sheet and
roll with the sushi mat. Take care not to overfill the sushi roll, because it will be impossible to close. Press gently with both hands for 10 seconds,
then remove the sushi roll from the mat. Take a sharp santoku knife and wipe it
with wet towel. Cut the California roll to six or eight pieces, depending on your preference. Tip: Instead of crab stick you can use real crab meat mixed with a little mayonnaise.
