California Rolls Recipe and Sushi Rice Recipe

🧂 Ingredients

• 2 cups (400g) Japanese short- or medium-grain rice
• 2 1/2 cups (600ml) cold water
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp fine salt
• 1/2 lb. (225g) surimi or imitation crab meat
• 1 avocado

  ripe but still firm, sliced thinly
• 1/2 medium cucumber

  peeled and sliced into long julienne strips
• Toasted Nori seaweed
• Sesame seeds
• soy sauce, wasabi paste, spicy mayo

Instructions

• 1 Wash the rice in cold water until the water runs clear, then drain well.
• 2 Put the drained rice in a saucepan and cover with water. Cover the pot and bring
  to a boil over high heat.
• 3 Once it starts boiling, reduce the heat to medium and cook, covered, until all
  water is absorbed, about 10 minutes. It's best not to remove the lid while it
  cooks.
• 4 Remove the pot from heat and let it sit for about 10 minutes covered.
• 5 Transfer the hot rice to a large bowl and fluff it with a bamboo paddle or a
  fork to break all clumps.
• 6 Meanwhile, make the sushi vinegar. In a small bowl, whisk together the rice
  vinegar, sugar, and sea salt until the sugar is dissolved.
• 7 Once the rice has cooled, stir in the sushi vinegar.
• 8 The easiest way to assemble the California sushi rolls is with a bamboo mat. I
  wrap the mat in plastic wrap to make it re-usable and easier to clean. Actually,
  you don't even have to wash it, you'll only have to remove the cling film after
  you're done, and that's it!
• 9 Fold the pieces of nori in half, and gently split them along the crease. Place
  one half onto the bamboo mat.
• 10 Using wet hands, take a generous handful of sushi rice and place it onto the
  middle of the nori sheet. With a rice spreader or your wet hands, evenly spread
  the rice over the entire surface of the nori.
• 11 Sprinkle with sesame seeds.
• 12 Quickly flip the nori so the rice is facing down. Place the crab meat, avocado,
  and cucumber slices down the center of the nori sheet. With the help of the
  bamboo mat, start rolling upwards.
• 13 Make sure it’s tight enough to prevent it from falling apart when you cut it.
• 14 Run a sharp knife through a damp paper towel to moisten the blade. Cut the roll
  in half, then quickly and carefully, slice the 2 halves into 1-inch pieces.
• 15 Repeat with the remaining ingredients. You should have about 6 sushi rolls.

Nutrition Info