prep time 20 minutes, cooking time 15 minutes, serves 8 people
California rolls usually contain cucumber, avocado and crabsticks, or smoked salmon instead of crabsticks. But feel free to use whatever filling you prefer.
- Bamboo sushi-roll mat
- Clean cutting board
- Sushi knife or very sharp knife
- Rice Cooker (optional)
- Wood spoon or plastic rice paddle for spreading rice
- Plastic wrap
- 4 cups sushi rice, cooked
- ¼ cup seasoned rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
- 6 sheets sushi grade nori
- 1 teaspoon sesame seed, optional
- 8 pieces imitation crab
- 1 cucumber, cut into matchsticks
- 2 avocado, thinly sliced
- 200 g smoked salmon
- Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) (no salt required!) and cook .
- Season the sushi rice with the rice vinegar, sugar, salt fanning and stirring until room temperature.
- On a rolling mat, place one sheet of nori with the rough side facing upwards.
4.Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
5.Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
6.Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
7.Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
8. You can serve them with soy sauce, wasabi and pickled ginger. Enjoy!