California Roll
| Prep Time: 40 min | Serves: 2 |
| Cooking Time: 0 min | Yield: 4 Rolls |
Sushi Chef Lin's About.com recipe. To see a video on "how to" visit: http://video.about.com/japanesefood/Sushi-Video.htm
Ingredients
- 2 sheet Roasted Seaweed
- 1 cup Koshihikari Premium Short Grain Rice
- 1 1/4 cups Tap Water
- 1/8 cup Rice Vinegar Lite
- 1/2 tbsp Sesame Seeds
- 2 tbsp Masago
- 8 tbsp Avacado
- 4 oz Blue Crab Meat
Directions
Gather Supplies to Make a California Roll
First you need nori, which is seaweed. The sushi rice we mix with the rice vinegar and sugar. You have to make sure you have a cup of clear, clean water. This way the rice will not stick to your hands.
Prepare the California Roll
Cut seaweed in half. With a small amount of the rice I put it on top of the seaweed and make the rice flat and I make sure I have about a half inch of seaweed that's not covered by the rice. Then we sprinkle on sesame seeds, then we spread masago which is the fish eggs.
Then we turn it over, place crab meat, avocados, anything you like, then we move it to a bamboo mat and roll it over and then we take off the bamboo.
Serving the California Roll
You can cut it into 8 pieces or 6 pieces, whichever you prefer. This is a California roll - and of course you can't have sushi without ginger or wasabi.