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If you enjoy sushi, you know that the California Roll is the “beginner” roll. If you’re not feeling brave enough to try raw fish, I recommend you start here. I love seafood in mostly all forms, but for my first time, I went the safe route and ordered this dish. It definitely helped me ease into the world of loving sushi! If you’re feeling adventurous and want to make it at home, here is a simple recipe that will leave you wanting more. Trust me, we couldn’t stop eating them!
- 1 Cups short or medium grain rice (I used Thai Hom Mali brown jasmine rice for a healthier touch
- 2 1/4 Cups of water Let the rice cook on medium heat until it is fluffy and let cool.
Sushi Rice Vinegar:
- 1/2 Cup rice vinegar
- 2-3 TBSP sugar ( I used raw sugar
- 1 TSP salt (I used sea salt
In a small sauce pan, mix in the three ingredients and let boil, stirring occasionally. Once the vinegar has boiled, turn off heat and let cool for 10 minutes. You can now incorporate it to the rice and it is ready to be used.
Other Ingredients and Assembly:
- 1 package of crab sticks, cut into two pieces length wise (I used imitation since we couldn’t find fresh
- 1 avocado, thinly sliced
- 1 cucumber, peeled, and thinly sliced into strips (I scooped out the seeds
- 1 package of pre roasted Nori Sheets
- A bowl with water to wet your hands so that the sushi doesn’t stick on you
- A sharp knife
- Bamboo sushi rolling mat ( you can cover in plastic wrap for easy clean up)
Once the rice is and the other ingredients have been prepped, it is time for the fun part! Time to make some sushi!
- Place your nori sheet (shiny side down) on your bamboo mat. Wet your hands a little and place a thin layer of rice on the sheet leaving about half of an inch of the nori visible.
- Place fillings across center of sheet, don’t over fill or it won’t roll correctly.
- Start to rolling away from you using your mat to firmly hold the roll in place. Use pressure, this will ensure that your roll stays together when you go to cut it.
Once your roll has been formed, wet your knife (this will make cutting easy) and slice through the middle of your sushi roll. Then in half again until you get the thickness you desire.
To add flavor, I also had soy sauce and a spicy sriracha mayo. The Siracha mayo was simple and so good! I could definitely see myself using it for other foods!
- 1 cup mayonnaise
¼ – ⅓ cup Sriracha Sauce
Last but not least, enjoy!