If you are going to introduce someone to sushi, this is the way to do it. A California roll contains crab meat, avocado, and cucumber.
Ingredients (Makes one roll)
1 nori sheet
1 cup of sushi rice
2 slices of avocado
1 stick of crab meat
2 long slivers of cucumber
2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
Pickled Ginger (Gari)
- Cook the sushi rice (see here for information on how to do it.)
- Lay out the nori sheet on top of a plastic sheet (food wrap) on top of the bamboo mat. This keeps the avocado and rice out of the bamboo mat. [Bamboo mat will last longer, as you can’t wash it because it twists and gets all bent out of shape :))
- Spread the Wasabi paste evenly over the nori sheet.
- Spread about a cup of rice on the sheet of nori, leaving about an inch of uncovered nori at one side. Do not pack the rice, rolling will take care of that. The rice should be less than a 1/4 inch (6 mm) thick — you should be able to see nori through the rice. The biggest mistake is using too much rice.
- Put avocado slices on top of the rice first, one slice thick, near the edge of the rice, the edge opposite the uncovered nori. (If you put the avocado on last, it is a lot messier to roll.)
- Unwrap and split a piece of imitation crab meat lengthwise into two pieces. Place the two pieces end to end on top of the avocado.
- Then add several strips of cucumber next to the crab and on top of the avocado.
- Now we come to the fun part. Rolling up the roll. 🙂
- Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
- Remove roll from mat and cut into 6 or 8 even pieces.
- Make up more wasabi paste and cover for 5 minutes before serving.
- Serve with soy sauce, pickled ginger, and the fresh wasabi paste.
Important Tip: Keep the knife very moist to prevent sticking, remoistening
before each cut.
First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces). Sushi bars usually serve the roll sliced into 6 pieces, but 8 is easier. Turn the pieces on end and arrange on platter.
Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.
Some sushi bars make an “inside out” California roll. The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).