California Rolls

I don't know about you but I love love love sushi, all and every kind of sushi I devour and it fills my tummy with joy! I have never actually attempted to make it until recently when I finally decided to give it a try. Honestly I was a bit scared too because you hear how it can be quite difficult to master and also it is quite a delicate cuisine in presentation. When I was deciding on what to do I decided simple was the best way to go about it for a first try, that is why I decided on the simple yet amazing California roll. ​

First off you have to make the rice which is a very important ingredient for sushi, like essential, so you gotta get it right. Thank you to Alton Brown for a simple yet amazing sushi rice recipe that was easy to follow.

Sushi Rice:

Ingredients:

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Directions:

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

​Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

​Now onto the assembling part of the sushi!

Ingredients:

Nori Sheets
Imitation Crab Meat Strips
Julienned Cucumbers
Avacado Strips
Black Sesame Seeds
Pickled Ginger
Wasabi
Soy Sauce

Directions:

Cut cucumbers, avocados, and imitation crab into strips that are Julienned style and set aside, rub a bit of lemon juice on the avocados so they don't brown.

​Lay the bamboo mat on a flat surface and cover it with plastic wrap. Lay a nori sheet on the plastic wrap. Using a spoon, scoop the rice onto the seaweed and distribute it evenly in a thin layer. Use the back of the spoon to press and flatten the surface of the rice. Sprinkle some black sesame seeds on top of the rice and use your fingers to press the black sesame seeds into the rice.

Turn the seaweed over, lay the cucumbers, avocado and imitation crab meat along the whole length of the nori sheet. Do not over fill, about 4 pieces of each should do the trick. Wet edges on the nori sheet with a bit of water on your finger tips, this helps the nori stick together while being rolled.

With the plastic wrap and bamboo sheet start rolling up the sushi starting from one end, make sure it is tightly rolled or the sushi will easily fall apart.

​When the rolls are finished with a sharp knife start slices them into pieces that are about an inch and a half thick, or are equal portions. Wipe the knife off in between each slice so that the residue doesn't build up and you have a clean slice.
Serve with wasabi, soy sauce and pickled ginger and bust out your chop sticks and enjoy! 

A tip I have for you is to have your fingers wet while working with the sushi, the rice is very sticky and won't stick to your fingers if you keep them moistened. 

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