Description
Learn how to make delicious California roll sushi at home with our easy step-by-step recipe. Impress your friends and family with your sushi-making skills!
Ingredients
- 2 cups (475 ml) Japanese short or medium grain rice
- 2 1/2 cups (590 ml) cold water
- 5 Tbsp (75 ml) Sushi Vinegar
- 4 Tbsp (60 ml) Rice vinegar
- 2 Tbsp (30 ml) sugar
- 2 tsp (10 ml) salt, I used sea salt
- 1/2 lb (225 g) Beef imitation crab meat, p.s. the “log” shaped crab meat is the easiest to work with
- 1 Avocado, ripe but still firm
- 1/2 medium cucumber, peeled and sliced into long julienne strips
- Toasted Nori Seaweed
- Toasted sesame seeds
- A sushi rolling mat, $2 at Cost Plus World Market If you don’t have a sushi mat, try using parchment paper instead.
- Soy sauce, regular or low sodium
- Wasabi paste or wasabi powder
- For spicy mayo: Mayonnaise, ~1 Tbsp (15 ml) and Sriracha hot chili sauce (~1 tsp (5 ml)) or to taste
Instructions
- Rinse the rice under cold water until the water is clear, then drain thoroughly. If using a rice cooker, follow its instructions for white rice and skip directly to step #4.
- Place the drained rice in a sturdy saucepan and pour in 2 cups of cold water. Cover the pan securely, set it over high heat, and bring to a boil. Once boiling, lower the heat to medium and continue cooking with the lid on until the water is fully absorbed (about 7-8 minutes). Avoid lifting the lid, but listen for the bubbling to stop.
- When you hear a soft hissing, reduce the heat to very low and let it cook for an additional 6 minutes. Remove from heat and allow it to sit with the lid on for 15 minutes.
- Transfer the hot rice to a large bowl, breaking it apart to eliminate clumps.
- Allow the rice to cool down until it is just warm, then mix in your cooled sushi vinegar.
- Cover your sushi mat with plastic wrap prior to use to make it reusable without the need for washing.
- Fold the nori sheets in half to separate them.
- Toast the sesame seeds over medium heat, stirring continuously until they turn golden. Slice the vegetables into strips.
- Take a generous portion of sushi rice and spread it over the half-sheet of nori, using wet fingertips to distribute it evenly across the nori.
- Turn the nori with rice over so that the rice faces down. Align the fillings across the center of the rice on the sheet (avoid overfilling to ensure proper sealing).
- Begin rolling it away from you, using the mat to hold the roll tightly. Apply pressure to form a compact roll. If it’s too loose, it will be hard to slice. Once rolled, sprinkle with toasted sesame seeds while still on the mat for easy handling.
- Moisten a sharp knife with a damp paper towel before cutting to reduce sticking. Cut the roll in half, align the halves, and slice into even 1-inch pieces. A quick slicing motion can make this easier.
Notes
- For a vegetarian option, use tofu or marinated mushrooms instead of beef imitation crab meat.
- Add tempura flakes or crispy fried onions for a crunchy texture in the sushi roll.
- Try fillings like pickled radish, marinated eggplant, or roasted bell peppers for variety. Serve with pickled ginger and extra wasabi for an authentic sushi experience.
