California Roll

Posted: July 14, 2011 in Sushi Week
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If you’ve never tried sushi, you probably think of raw fish and it gives you the willies. I can understand that. The first time I heard of sushi, I got creeped out at the idea of consuming raw fish. It just seemed so unnatural. So when faced with a potential social ostracizing at a 3am stop to a sushi bar in college, I ordered the only thing I knew had 0% raw fish: the California Roll.

Ingredients (makes 1 roll)

  • 1c cooked sushi rice
  • 1/2 sheet nori
  • 2 sticks imitation crab meat
  • 1 oz cucumber slices
  • 1 oz avocado slices
  • toasted sesame seeds

1. Wrap your sushi mat in plastic wrap. Set the nori sheet textured side up and spread sushi rice on top. Sprinkle sesame seeds over the rice.

2. Flip nori sheet over so the rice is face down on the plastic wrap. Place the cucumber, avocado, and crab meat down the center of the nori sheet.

3. Using the Sushi mat to help you, roll the top of the nori over the fillings. Use your fingers to keep the filling in place. Complete your roll and squeeze firmly.

4. Slice into six pieces and serve alongside wasabi and pickled ginger.

  1. […] that you’ve got a better idea of the basics, check out my easy to follow guides for a California Roll, Spicy Salmon Roll, an adaptation to a Spider Roll, and a beautiful Avocado Ball appetizer with […]

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