How to Make California Sushi Rolls at Home? Watch and learn it in just a few minutes! Recently I got a special request for an event. They wanted me to cater them some California Sushi Rolls. I was excited but at the same time a little nervous. Because I’ve never made food in a large amount just by myself. I hope that you can wish me luck. And of course, I also shared this recipe with you. I’m sure that you will love my California Rolls.
Portion: 6 California rolls
2 cups of short grain Japanese rice
2 cups of filtered water
1 sheet of Kombu, 1×2 inch
2 tablespoons of rice vinegar
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 English cucumber, sliced into 1/3 inch pieces
1 avocado, sliced into 1/3 inch pieces
6 imitated crabs
3 nori sheet, halved
6 teaspoons of toasted sesame seeds
First, let’s make sushi rice. We have here 2 cups of rice. We’ll rinse it until the water becomes clear for about 10 times (we do this to remove the surface starch on the rice and to prevent it from overly sticky). Drain all the water for about 10 minutes. Transfer back to the pot. Then add 2 cups of filtered water in the pot.
Here I also have a 1×2 inch piece of Kombu. Gently rub with a damp towel. Add this to the pot. Cook it in a rice cooker.
While waiting for the rice to cook. Let’s do some preparation work. First, let’s peel this cucumber. Then measure its length with a nori sheet and slice out the ends. Quartered it lengthwise. Cut out the seeds. Then slice into 1/3 inch pieces.
Slice an avocado in half. Take out the pit. Slice each piece in half again. Peel off the skin. And cut each piece into 1/3 inch piece. Squeeze lemon juice over the avocado to prevent browning.
Shred 6 imitated crab sticks in halves.
Cut 3 nori sheets in halves
To make the vinegar mixture. In a small pan, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, cook until dissolved (turn off the heat before it’s boiled). You can also heat this up in a microwave for about 30 seconds.
Now our rice is ready. Let’s take out the kombu sheet. Pour it over a large mixing bowl, preferably flat surface. Traditionally Japanese use a wooden mixing tub. Since I don’t have one. This one will do just fine. Then sprinkle the vinegar mixture over the rice paddle and then on to the rice. Use cut and fold motion to gently mix the rice without smashing the grains. Fan it occasionally. Cover with a clean kitchen towel and let the rice cool to just slightly above room temperature.
Before making the sushi rolls. Also, prepare a bowl of water on the side. Cover a bamboo rolling mat with a large zip log bag. Lay 1 sheet of nori, shiny side down, on the covered mat. Wet your fingers with water and spread about 1 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.
Place 3 pieces of avocado, 2 slices of imitated crab sticks, and 1 slice of cucumber in the center of the sheet. Grab the edge of the mat closest to you and roll it into a tight cylinder like this.
Cut each roll into 8 pieces. Serve with pickled ginger, wasabi and soy sauce.