October 20th, 2008

Goin’ back to Cali roll

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Makes 4 rolls

Your traditional california roll. Make sure you use the hot house cucumbers, they have less seeds and they taste better. Use our sushi tips to ensure perfect rolls.

Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)
1 teaspoon sugar

For the filling
1/2 avocado, peeled, seeded, sliced into long pieces
1/2 Hot house cucumber, peeled & sliced into long thin strips
1 tablespoon toasted sesame seeds

4 sheets nori*

For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.

For the filling
Layer avocado slices and cucumber. Sprinkle with sesame. Roll!

*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

7 comments to Goin’ back to Cali roll

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