California rolls
- Preparation and cooking time
- Total time
- plus cooling
- A little effort
- Makes 36 rolls
Ingredients
- 6 sheets nori
- 1 ripe but firm avocado, peeled, stoned and cut into strips
- 6 crab sticks
- 1/4 cucumber, halved lengthways cut into strips
- to finish black sesame seeds
- to serve pickled ginger
- to serve wasabi
- to serve soy sauce
SUSHI RICE
- 250g sushi rice
- 2 tbsp Japanese rice vinegar
- 2 tbsp golden caster sugar
Method
- STEP 1
To make the rice, rinse it in several changes of water until the water becomes clear, then drain really well. Put the rice in a pan, add 250ml cold water and bring to the boil on a high heat. Cover tightly, then simmer on a low heat for 30 minutes. Remove from the heat and leave covered for 15 minutes to allow it to steam.
Meanwhile, put the rice vinegar, sugar and 1 tsp salt in a saucepan. Heat until the sugar dissolves, then take off the heat and cool to room temperature. Put the still-hot rice in a very large shallow bowl and add ¼ of the rice seasoning. Fold in then repeat 3 times until all the seasoning is used up. You can help cool the rice down by fanning it for 5 minutes. - STEP 2
To assemble, spread approximately 1/6 of the rice over ⅔ of a sheet of nori.
- STEP 3
Sit a sheet of clingfilm over a sushi rolling mat and sprinkle with sesame seeds.
- STEP 4
Flip the nori and rice onto the sesame seeds, rice-side down.
- STEP 5
Line up the avocado, crabstick and cucumber along the centre of the nori sheet.
- STEP 6
Use the mat to roll everything into a log – rolling towards the nori without any rice on it.
- STEP 7
Take off the clingfilm and trim the nori.
- STEP 8
Repeat with the remaining ingredients to make 6 logs. Cut each log into 6.