California Roll

    California Roll

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    1hr


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    About this recipe: A delicious sushi roll, made by rolling rice in nori sheets, with seafood sticks, cucumber and avocado. Serve with soy sauce and wasabi for an appetiser, lunch or dinner. Enjoy!

    Ingredients
    Serves: 8 

    • 200g uncooked short-grain white rice
    • 250ml water
    • 4 tablespoons rice vinegar
    • 1 tablespoon caster sugar
    • 85g crab flavour seafood sticks, finely chopped
    • 4 tablespoons mayonnaise
    • 8 sheets nori (dry seaweed)
    • 2 1/2 tablespoons sesame seeds
    • 1 cucumber, cut into sticks
    • 2 avocados, pitted, peeled and sliced lengthways

    Method
    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well and place in a covered pan or rice cooker with 250ml water. Bring to the boil, reduce heat to a simmer and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat and let stand for 10 minutes to absorb the rest of the water.
    2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved and stir the mixture into the cooked rice until well combined. Allow the rice to cool and set aside.
    3. Mix the seafood sticks with mayonnaise in a bowl and set aside. To roll the sushi, cover a bamboo rolling mat with cling film. Lay a sheet of nori, shiny side down, on the cling film. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 5mm uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
    4. Place 2 or 3 long cucumber sticks, 2 or 3 slices of avocado and about 1 tablespoon of seafood stick mixture in a line across the nori sheet, about 5mm from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a cylinder about 3.75cm in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
    5. Cut each roll into 2.5cm pieces with a very sharp knife dipped in water.

    Ingredients

    Nori can be purchased in Chinese/Oriental speciality stores.

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