Sushi California Roll
Ingredients:
- 4 cups sushi rice
- 4 sheets of nori
- 1 avocado
- 3/4 cup crab meat
- 1/2 tsp salt
- 4 tablespoons rice vinegar
Directions
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Rinse the sushi rice with cold water until the water becomes clear. Discard all the cloudy water and add 1 1/2 cups clean water to the rice. Cook the sushi rice in an electronic rice cooker. After the rice is cooked, scoop the rice out onto a plate, let cool.
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Mix the rice vinegar, sugar and salt together in a small bowl. Make sure the sugar is dissolved. Add the vinegar mixture to the rice, stir evenly. Set the sushi rice aside.
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Chop the Crab Delights and mix with mayonnaise and lemon juice. Stir to combine well.
- Lay the bamboo mat on a flat surface and cover it with plastic wrap. Lay a small sheet of nori (3.75 inch x 8 inch) on the bottom part. 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 toasted sesame seeds on top of the rice and use the back of the spoon to press the sesame onto the rice.
- Turn the seaweed over. Arrange 4 strips of cucumber and 2 strips of avocado, follow by the crab. Make sure you don't overfill. Roll the California Roll using the bamboo mat and make sure that you tug the sushi rolls very tight. Keep rolling using the bamboo mat until you have have a nice roll.
- Cut both ends of the sushi rolls using a sharp knife, about 1/2 inch off each end. Wipe off the residue on the knife and wet with some water before cutting each end. Wipe off the residue again and wet with some water before you start slicing the sushi rolls into pieces. Each roll should yield about 5 - 6 pieces of sushi.
- Repeat the steps above to make 4 sushi rolls. Arrange the sushi on a plate and serve immediately with soy sauce, wasabi and pickled ginger.
