“I had a strong aversion to sushi until I tried the California Roll. And then I became hooked! It is expensive to buy at the store, but this recipe tastes exactly like what you get in the restaurant for a fraction of the price. It’s a little intimidating to make at first, but it really isn’t too hard and well worth the effort!” – April Ferre
Sushi – California Roll
- 1 Recipe Sushi Rice
- 2 Tablespoons Water
- 1 Teaspoon Rice Vinegar
- 4 Sheets Nori (Seaweed)
- 2 Tablespoons Toasted Sesame Seeds White, Black or a Combination of Both
- 4 1/2 Ounces Imitation Crab Meat Shredded
- 3 Tablespoons Japanese (Kewpie) Mayo Do Not Substitute American Mayo
- 1/2 English Cucumber
- 1 Avocado Sliced
- 1/2 Lemon
- Tobiko (Flying Fish Roe) Optional
- Spicy Mayonnaise Optional
- Prepare Tezu by combing water and rice vinegar in a small bowl. Use this to dip your fingers to prevent rice from sticking to them.
- Make crab salad: Put shredded imitation crab in a food processor and process until crab is in small shreds. Remove to a bowl and add Japanese mayo. Stir to combine.
- Peel cucumber and remove seeds. Julienne cucumber into strips the size of a nori sheet.
- Peel and slice avocado into 1/4 inch thick slices. Squeeze lemon juice over avocado to prevent browning.
- Cut off top 1/3 of nori sheet and set aside for another use. Use the 2/3 sheet nori for the California Roll.
Rolling the sushi:
- Cover bamboo sushi mat with plastic wrap. Lay a 2/3 nori sheet, shiny side down on the sushi mat.
- Wet your fingers with Tezu and spread 3/4 cup sushi rice evenly onto nori sheet. Sprinkle rice with toasted sesame seeds.
- Turn the nori sheet over so that the rice is facing down. Line the edge of the nori sheet at the bottom of the bamboo mat.
- Place the cucumber at the bottom of the nori sheet, then add crab salad and avocado.
- Grab the bottom edge of the mat while keeping the filling in place with your fingers and roll it into a tight cylinder, tucking the fillings in firmly. Lift the edge of the mat slightly and roll forward will keeping gentle pressure on the mat.
- Wrap the rolls in plastic wrap to keep them from drying out while you make the other rolls.
- With a sharp knife, cut each roll into 8 pieces. Keep a single layer of plastic wrap over the rolls while you cut to get a cleaner slice. Also clean your knife after every couple of cuts.
- Serve topped with tobiko or spicy mayo.
2021 Recipe – April Ferre – From Just One Cookbook