California Roll

Photo by Bill B.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

Ingredients

  • Rice

  • 1

    Cup Sushi Rice

  • 1 1/2

    Cups Water

  • 1

    Tablespoon Sushi Vinegar

  • 1/2

    Teaspoon Kosher Salt

  • Sushi

  • 1/8

    Whole Avocado

  • 1

    Piece Imitation Crab, split lengthwise

  • 1/4

    Whole Cucumber, seeded and julienned

Directions

1. Bring rice and water to a boil, covered for 1 minute. Reduce heat to low and simmer, covered for 20 minutes. Remove from heat and let stand for 10 minutes. Pour sushi vinegar evenly over rice and stir it in to cover each grain with some of the vinegar. Spread out onto parchment lined baking pan to cool. 2. Place Nori, shiny side down and the grain running in the same direction as the sushi mat, on plastic lined sushi mat. Spread rice evenly on Nori, covering all but about 1 inch at the far edge. The rice should be about 1/4 inch thick, and you should be able to see the nori through the rice. Be careful not to pack the rice. Rolling will take care of that. 3. Layer the avocado, crab, and cucumber per the diagram. Slowly fold the mat over, tucking the end of the nori to start a roll. Keep lifting the mat and plastic wrap as you go. Lessen the pressure slightly to straighten out the roll, if necessary. Continue rolling with medium pressure. 4. Remove roll and cut into 6 even pieces. Keep the knife very moist to prevent sticking, remoistening before each cut.

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