Ingredients
- 5 cups Sushi Rice
- 8 half-sheets Nori
- 6oz Cooked Crabmeat or Crabstick
- 1 medium Avocado
- ¼ medium English Cucumber, julienne
- 2 tbsp Sesame Seeds, toasted
Hand Vinegar (Tezu):- 1 cup Water
- 2 tbsp Rice Vinegar
California Roll
Meal: Appetizer
Cuisine: Japanese
Ingredient: Seafood
Season: Summer
Contributor: Kitchen on Fire
Directions
Makes 48 pieces
- Cover bamboo sushi rolling mat in plastic wrap. Mix water and rice-vinegar to make "hand vinegar."
- Place one sheet on the bamboo mat and dampen your hands with the hand vinegar. Spread a generous ½ cup of sushi rice evenly over the entire sheet of nori. Sprinkle the surface of the rice with about 2 teaspoons of the sesame seeds.
- Turn the sheet over so that the rice is face down on the mat. Place a line of avocado slices and 1/6 of the crab onto the nori. Spread a small bundle of cucumber julienne on top of the crab and avocado. Roll up, using your fingertips to hold the core ingredients in place. Roll will be "reverse" with the rice on the outside and the nori on the inside. Press roll into a square shape for a few seconds.
- To cut each California Roll, use a sharp cook's knife. Clean and wet the knife between each cut with a damp towel. Cut down through the roll, using the entire length of the knife, with a quick, decisive motion, and then pull the knife toward you. Cut each roll into 6 slices.
Equipment
-sushi mats covered in plastic wrap
-cook's knife
-mixing bowl
-damp towel
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
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