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California Rolls

Recipe courtesy Bush Garden

Show: $40 a DayEpisode: Portland, Oregon

Rated: 4 stars out of 5Rate itRead users' reviews (7)

  • Cook Time:

    25 min

  • Level:

    Difficult

  • Yield:

    6 servings

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Times:

Prep
50 min
Inactive Prep
--
Cook
25 min
Total:
1 hr 15 min
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Ingredients

  • 3 1/3 cups rice
  • 5 1/3 tablespoons vinegar
  • 5 tablespoons sugar
  • 3 tablespoons salt
  • 10 sheets seaweed, halved
  • 1/2 pound imitation crab, cut into long, thin pieces
  • 1/4 cup mayonnaise
  • 1 cucumber, peeled, seeded, and julienne
  • 1 avocado, peeled, seeded, and cut into long, thin pieces
  • Sesame seeds

Directions

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.

You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.

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Read more Comments & Reviews (7)

Comments & Reviews

  • recipe California Rolls
    null null, null 02-04-2009

    Flag

    Mmmm cali rolls

    Rated: 5 stars out of 5
    Definitely takes some practice to make these! Asian rice vinegar is better than regular. I use saran wrap to make mine--I pat... out a rectangle of rice (not too thick!) and sprinkle on some sesame seeds. Then I lay another layer of saran wrap and flip it (sesame seeds are on the 'outside' now!) then add my seaweed and fillings. I toss the first layer of saran wrap. then I slowly roll it up, and the saran wrap does not stick to the rice very well, so you should be able to roll it tightly without it falling apart, either. It's nice to get some california rolls that aren't pricey or wimpy on the fillings. I like to stuff mine with lots of crab!Read more
  • recipe California Rolls
    Anonymous 06-19-2007

    Flag

    good

    Rated: 5 stars out of 5
    good
  • recipe California Rolls
    serina riverside, CA 02-14-2007

    Flag

    sticky rolls

    Rated: 1 stars out of 5
    this looked really good at first but when i tried to make it it didn't explain it that well and my rice was really sticky and... my rolls came out to messy i will leave this one up the prosRead more
  • recipe California Rolls
    Anonymous 10-02-2006

    Flag

    Not that hard

    Rated: 5 stars out of 5
    first time I've tried to make sushi. Not that hard. Mine were mess looking (less is better with the filling) but, yumm-o! I... used sticky rice and rice vinegar. makes alot too.Read more
  • recipe California Rolls
    amber provo, UT 07-17-2005

    Flag

    YUMMY!!!!

    Rated: 5 stars out of 5
    these are so good even if you dont like sushi you need to at least try it
  • recipe California Rolls
    Anonymous 04-26-2005

    Flag

    great

    Rated: 4 stars out of 5
    only thing, I added wasabi to the mayo gives is the bite and dip in shoyu
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