24. California Roll Recipe
Imitation crab, avocado, cucumber, and tobiko, wrapped inside-out with sushi rice and seaweed.
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Ingredients
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Sushi Rice
Filling
Assembly
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low heat for 18-20 minutes until the water is absorbed.
- 3
Rest Rice
Once cooked, remove from heat and let it sit, covered, for another 10 minutes.
- 4
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it. Let the rice cool to room temperature.
Prepare Filling
Assemble California Rolls
- 8
Prepare Rolling Surface
Lay a bamboo sushi mat on a flat surface and place a sheet of nori, shiny side down, on the mat.
- 9
Spread Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 10
Add Tobiko
Sprinkle the tobiko evenly over the rice.
- 11
- 12
Roll Sushi
Using the bamboo mat, lift the edge of the mat closest to you and roll it away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water if necessary.
- 13
Cut Sushi
Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 14
Garnish
Optionally, sprinkle sesame seeds on top of the rolls for garnish.
