Wednesday, October 3, 2012

California Sushi Rolls

How to make California Rolls?


  • 3 sheets toasted nori(fried seaweed)
  • Sesame seeds or flying fish roe for garnish(optional)
  • 1 large, ripe avocado, cut in slender wedges
  • 1 medium cucumber, peeled, seeded, and cut into fine julienne
  • 6 oz. cooked crabmeat or diced cooked shrimp,picked over for shells.

STACK THE SHEETS of toasted NORI and cut in half.  Wrap a bamboo mat in a plastic wrap(to keep the rice from sticking) and lay a sheet of nori on it.

MOISTEN YOUR HANDS with a little water to keep the rice from sticking.  Keep a bowl of water handy.  Grab a large handful of rice and toss and squeeze it lightly to form a loose oval ball.Starting in an upper corner, spread the rice across the nori until it's about 1/4 inch thick.

SPRINKLE the rice with sesame seeds or frying fish roe and pat evenly.  HOLDING THE TOP CORNERS of the nori, flip it over so the rice facedown.

Using your fingers, spread a pinch of wasabi across the middle of the nori.  Lay equal amounts(about a small handful)  of each filling ingredient down the middle of the nori; start with a row of cucumber, overlap with the avocado slices, and then lay the crab on top.

With all eight fingers holding in the ingredients, lift the edge of the mat closest to you with your thumbs.  Tucking the ingredients into the middle of the roll, bring the edge of the mat over the ingredients and straight down.  Leave 1/2 inch of the nori exposed at the top edge.  Press the roll together with your thumbs and middle fingers, while pressing down on the roll with your index fingers.  Lifting just the edge of the mat, pull it forward so that the nori rolls another quarter turn.  The seam will now be on the bottom.  Press again with fingers and thumbs, molding the roll into a squared log.

LIFT THE MAT AWAY and transfer the roll to a cutting surface.  Dip a sharp knife into a bowl of water and cut the roll in half and then bring one half around and cut both into thirds.

Stand the pieces up on a cut side.  Serve with the remaining prepared wasabi, the pickled ginger, and soy saucer for dipping.


  • 4 cups raw Japanese sushi rice or ordinary rice
  • 1/2 cup unseasoned rice vinegar
  • 5 Tbs. granulated sugar
  • 1 tsp salt
  • 6 Tbs. wasabi powder(yields enough prepared wasabi for assembling and serving 10 rolls)

Measure the rice into a large saucepan and rinse it well until the water runs clear.  Drain and measure 4 1/4 cups water into the pan.  Let the rice soak for 20 minutes.  Bring the water to a boil, cover, and simmer for 20 minutes.  Remove the pan from the heat and let the rice steam, covered, for another 20 minutes.

MOISTEN A SHALLOW WOODEN BOWL and put the cooked rice in it.  Mix the vinegar, sugar, and salt in a bowl, stirring to dissolve the sugar.  Sprinkle the mixture over the rice and gently stir with a wooden spoon until the rice glistens.  Spread the rice over the bottom of the bowl and cool for 20 minutes.  Flip the rice over with the wooden spoon and let cool another 20 minutes.
IN A SMALL BOWL, mix the wasabi powder with cold water(about 1/4 cup plus 2 tsp) to make a paste.

source fine cooking book recipe

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1 comment:

  1. Oh goodie! I was looking for this recipe. I plan to make a Japanese-themed dinner party for friends. :)


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