If there’s one thing I like to eat for lunch it is a simple California Roll. Once you have the ingredients together, all you really need to perfect is the rolling technique. It’s much simpler than it looks and requires just a bit of focus to evenly seal the maki.
A couple quick tips for rolling California Rolls or any type of maki. Make sure you do not overfill the roll. That was my biggest mistake when I made my first sushi roll. It seems like there is plenty of room, but in all reality, a few ingredients goes a long way. The goal is to seal the ends as tightly as possible, so none of the filling falls out. Leave just enough room to allow the nori and rice to overlap at the end. You’ll be much happier with the results.
Another tip is to use a clean, sharp knife to slice through the roll. The knife should also be slightly wet to avoid having the rice stick to the blade. Keeping a damp cloth close by to wipe the knife clean after every other cut will save you the heartache of tearing the roll.
Now have fun making your own!
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tbsp sugar
- 1/4 cup white vinegar
- 4 sheets nori, cut in half lengthwise
- toasted sesame seeds
- 6 imitation crab meat, slice in half lengthwise and cut 4 pieces in half once more to create quarter pieces
- 1/2 cucumber, peeled, seeded and julienne
- 2 avocados, pitted, peeled and sliced
- wasabi paste
- pickled ginger
- soy sauce
- Place the jasmine rice and water in a rice cooker and set to quick cook. The rice can also be prepared on the stove in a medium pot.
- Meanwhile, dissolve the sugar in the vinegar.
- Transfer the cooked rice to a plate, and use a wooden spoon to evenly incorporate the vinegar mixture. Set the rice aside to cool.
- Prepare a bamboo rolling mat with plastic wrap.
- Place a half-sheet of nori shiny side down on the bamboo mat and evenly distribute an 1/8th of the rice over the nori. Using slightly damp hands will reduce the rice from sticking to your palms and fingers. Sprinkle the rice lightly with toasted sesame seeds. Flip the nori over so the rice is facing down on the mat.
- Fill the nori with crab meat (I used one long half and a quarter piece), a few pieces of cucumber and sliced avocados.
- Use the bamboo mat to roll the maki into a cylinder, and cut into 8 pieces with a knife.
- Repeat the preparation for the remaining 7 rolls.
- Serve with wasabi, pickled ginger and soy sauce.