Entrees

California Sushi Rolls

 
I recently started to love sushi. One day my mom brought home all the makings for it and I was stoked to make some. Surprisingly, it was pretty easy. My mom usually doesn’t follow recipes; she glances at them to get a reference and then puts her spin to it. So, I am not sure the portions she bought, so I found a recipe from Food Network in order to provide y’all measurements.

Below is a step by step with pictures!

 We also made some yummy Tom Kah Soup, click here
 

Peel the avocado and remove the pit. Slice avocado into 1/4-inch thick pieces. Squeeze lemon juice over avocado to prevent browning; set aside. Peel and remove seeds from the cucumber. Cut into match stick-size pieces; set aside. Cut or tare crab into pieces; set aside. Make the sushi rice and set aside.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 half sheet of nori, shiny side down.

 Wet your hands with water and spread about 1/2 cup of the rice evenly onto the nori.
**This is optional, sprinkle toasted sesame seeds.

Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.

Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces.

Serve with pickled ginger, wasabi and soy sauce.

ENJOY

California Rolls
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Ingredients
  1. 1 medium avocado
  2. 1 lemon
  3. 4 sheets nori
  4. 1/2 batch sushi rice
  5. 1 small cucumber
  6. 4 crabsticks
  7. sesame seeds, toasted
For serving
  1. {optional}
  2. Pickled ginger
  3. Wasabi
  4. Soy sauce
Instructions
  1. Peel the avocado and remove the pit. Slice avocado into 1/4-inch thick pieces.
  2. Squeeze lemon juice over avocado to prevent browning; set aside.
  3. Peel and remove seeds from the cucumber.
  4. Cut into match stick-size pieces; set aside.
  5. Cut or tare crab into pieces; set aside.
  6. Make the sushi rice and set aside.
  7. Cover a bamboo rolling mat with plastic wrap.
  8. Cut nori sheets in half crosswise.
  9. Lay 1 half sheet of nori, shiny side down.
  10. Wet your hands with water and spread about 1/2 cup of the rice evenly onto the nori.
  11. Sprinkle toasted sesame seeds {optional}
  12. Turn the sheet of nori over so that the rice side is down.
  13. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  14. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.
  15. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces.
  16. Serve with pickled ginger, wasabi and soy sauce.
Adapted from Food Network
Adapted from Food Network
| A Splash of Love | http://www.asplashoflove.net/
 

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