Sushi Lunch Recipe
7pcs of sushi with a California roll
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Ingredients
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Sushi Rice
California Roll Filling
Sushi Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar dissolves. Transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare California Roll Filling
- 4
- 5
Prepare the Crab
If using imitation crab, shred or chop it into small pieces. If using real crab meat, ensure it is cooked and flaked.
Assemble Sushi Rolls
- 6
Lay the Nori
On a bamboo sushi mat, place a sheet of nori, shiny side down.
- 7
Spread the Sushi Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Place a line of crab meat, avocado, and cucumber along the bottom edge of the rice-covered nori. Sprinkle sesame seeds over the fillings.
- 9
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and begin rolling it away from you, pressing gently but firmly. Roll until you reach the border of nori, moisten the edge with water to seal the roll.
- 10
Cut the Sushi
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
- 11
Serve
Arrange sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger.
