Who needs to go out for sushi when you are a culinary school student?! We know…the whole seaweed and rolling and sticky rice thing can be kind of intimidating. Not to mention the fact it can be difficult to get your hands on sashimi-grade fish in most parts of the country. Never fear! This super simple California roll makes it easy to get the freshest sushi possible at home. After a couple practice tries, you’ll be making meticulous maki in no time. For these rolls, fresh crab (or crab imitation), cucumber and avocado make it easy to throw together this sushi. Pair it with the quintessential wasabi, pickled ginger and soy sauce for a fun way to bring the take-out in. Grab your chopsticks and give this recipe a whirl.
FRESH CALIFORNIA ROLLS
- 2/3 cup sushi rice.
- 1 nori sheet (cut in half)
- 6 stiks Surimi (Imitation crab)
- 1/2 Avocado
- Black and/or white sesame seeds
- Masago (Capelin roe)
METHOD OF PREPARATION
Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet.
Something on top
Sprinkle a spoonful of Masago or sesame seeds evenly over the top half of rice if you are using a full nori, or on all of it if you are using half a nori sheet.
Flip the nori so that the rice is now facing down on the bamboo mat. Next we are going to place the ingredients on top of the nori (and not the rice).
First the crab sticks
Line up the crab sticks along the close end of the nori. You have to cut yours to fit it well into the roll.
Then the avocado
Next to it, line up 1-2 thick slices avocado. You can use as much avocado as you want – just remember you need to be able to close the nori around it so don’t over do it.
Now simply Roll it inside out. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Now eat it up!