A California roll is a creative American twist on sushi. It’s really easy to make, can be great addition to a sushi platter, a fresh canapé idea for a party, but can also be saved in cling film for a healthy lunch!
Ingredients: ( 4 rolls)
2 cups sushi rice (also called japonica rice)
1/4 cup Japanese rice vinegar + extra to moisten your hands
1/4 cup sugar
2 teaspoons salt
4 sheets nori (seaweed sheets)
1 avocado, peeled, cut into thin slices
100g sashimi salmon, cut into strips
1. Soak the rice for 15 minutes in cold water and rinse several times until the final change of water runs almost clear. Steam the rinsed rice following the package’s directions.
2. Heat the vinegar, sugar and salt in a sauce pan over medium heat until fully dissolved, but without boiling the mixture. Take off the heat and let it cool.
3. When the rice has finished cooking, transfer it to a wooden bowl or at least non-metallic, as metal can react with vinegar and ruin flavours. Using a plastic or wooden spoon, cool down the rice by gently spreading it out and folding in the vinegar mixture gradually until evenly sticky and shiny.
4. Place a sheet of nori, shiny side down, onto a bamboo mat or sheet of baking paper. spread 3/4 cup of sushi rice mixture with wet hands, leaving a 3cm border uncovered at the end. Spread a small line of wasabi to one end and place a strip of avocado and fish. Roll up firmly, using the mat or baking paper as a guide, seal by moistening the uncovered strip using your finger.
5. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.
You can also replace the avocado with cucumber and the salmon with crab sticks for a change.
If you found this one easy and feel up for more, why not take a look at my Nigiri Sushi instructions to make it a full sushi mix platter!