California Roll

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tried this recipe last night. it is awesome!!!! Im going to culinary art school so im trying to learn as much as possible this is just great!: ...one concern the seaweed I had gotten was too small. but I still had managed to make it work! Thanks Alton!

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I felt like a Chopped champion after making these! The recipe was very easy & the rice was fantastic. I wasn't sure about the rice vinegar, but after mixing it in with the rice it was amazing. I used cucumber, avocado, and shrimp (bought already cooked...although I did cook them a tad longer because they felt too mushy after they thawed in the rolls. I did not have a bamboo board so I used a hand towel instead. I wrapped the towel in plastic wrap & placed it on top of a cutting board. It worked great! I also covered the entire half sheet with rice instead of leaving a portion open. Rolling was easier than I thought. My rolls weren't perfect, but close enough & everyone loved them. Enjoy with pickled ginger & wasabi paste (found in the International isle of my grocery store...HEB...love that store!

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Did not like the salt or vinegar taste in my rice. I like a light sweet tasting rice. Wish we would have tried it on a little rice and tasted it before we put it on all of it. Definitely put the avocado down first or it will squeeze out cause we did have problems with it not quite closing all the way only using a half sheet like he said. The package says use a whole sheet and put rice on 2/3 of the sheet. My son bought Krab legs and it didn't have as much flavor as the chunked imitation crab I usually buy. Next time I will buy that and mince it in the food processor. Alton said that the nori was algae but it says on the nori package that it's roasted seaweed. He said put shiny side down, both sides are shiny, but rough side is for rice. I did learned how to make the rice sticky, not gummy. Used medium grain rice since we couldn't find short grain anywhere and it was fine. Looking forward to making sushi myself for now on.

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First time making California Rolls and everyone loves them...Flavor perfectly matches what I'm used to eating at a restaurant.

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Good instructions! Tasted as good as it looked. It wad mine and my daughter's Saturday project and we loved eating our art!

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This turned out great. Great instructions, super video (made it look easy so I was sure I could try this, and wonderful recipes. I used carrots instead of crab for some rolls as my kids won't try fish. My nori was already 'half-sheet' size, and it worked perfect containing the filling as instructed. As for the sushi rice, I followed my rice bag instructions which said 1.5 c sushi rice and 2 c water, and it turned out perfectly in my new Miracle rice cooker. When seasoning the sushi rice, I needed to substitute a couple things. I had to substitute white wine vinegar for the rice wine. I also had to substitute sea salt for the kosher salt...so I just used 1/2 T sea salt. It was PERFECTION! I cut each roll into 8 pieces rather than 6.

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They turned out delicious, but I had a hard time rolling them, the roll did not want to stay together and was difficult to cut.The step by step instuction video was really helpful! I also wasnt crazy about the nori, i think next time I will try it without.

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I made this the same night I made the dashi and miso soup recipes I saw on a different episode. I think the rice wine vinegar/kosher salt/sugar mixture was a little too much. My rolls came out overly salty.

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This was surprisely easy to make. My family actually said this was better than sushis in buffets and stores. I also put the rice inside the sushi and used shrimp and teriyaki chicken in place of the crab. I didn't cut the nori sheet in half because when I first did that, my fillings wouldn't roll closed because there wasn't enough nori. I just rolled all the way using the full sheet. You can also roll the fillings and then cut whatever is left of the nori sheet off but its not necessary. I think it depends how much filling u put.

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I made these for a big painting party. Great finger food and so tasty. Much cheaper than buying it at a sushi place. Thanks Alton for another great recipe.