1+1/2 American cups (400 cc or 340 g)California Rose Rice (short grain) or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc)
Drain the rice in a colander and set aside for 20 minutes.
Place the rice in a sauce pan or rice cooker and add water. Turn on a rice cooker or if you are cooking with a sauce pan, cover the pan with a lid and bring it to a boil over high heat. Once it starts boiling, turn to low and let it simmer until the water is gone (about 20 minutes). Turn off the heat and let it rest with a lid for an additional 5 minutes.
1 + 2/3 American cups (395 g) water
While the rice is cooking, in a small sauce pan, mix:
2 Tbsp. + 1 1/2 tsp. (35 cc) rice vinegar
1 Tbsp. + 2 tsp. (20 g) granular sugar
1 + 4/5 tsp. (10 g) salt
Heat the vinegar mixture over low heat until sugar and salt are completely dissolved. Never let it boil. Add and leave for 30 minutes in the vinegar sauce:
Spread the cooked hot rice into a large bowl. Immediately sprinkle the vinegar sauce over the rice and mix with a thin spatula. Cut the lumps of rice into small pieces so the vinegar will be evenly fold into rice. Mix quickly while the rice is very hot. Avoid unnecessary smashing or pressing motions.
Using a spoon, scrape out the seeds from the cucumber. Cut lengthwise into 1/2 inch wide strips. Sprinkle a dash of salt and set aside.
1 cucumber
Peel, remove seeds and cut lengthwise into 1/2 inch wide strips:
1 and a half avocado
Place a sushi rolling mat (makisu) on your working surface. Cover the mat with a sheet of plastic wrap.
Spread 1/3 of rice thinly and evenly over the plastic. Press the rice with your finger tips using a sheet of plastic wrap so that the rice won't stick to your fingers.
Place a sheet of nori (dried seaweed sheet) on top of the rice. Then on one end of the nori, add a strip of crab mixture, sliced cucumber and a few slices of avocado.
Start rolling from the side with the filling (fig. 1), lifting up the rolling mat and pushing the filling with your finger tips so that they will not fall out (fig. 2). When the starting edge of the roll touches the seaweed (nori), start pulling the plastic sheet and rolling mat away from the sushi roll, because you do not want to include the plastic wrap and rolling mat in your sushi roll (fig. 3). Keep rolling forward as you pull the plastic sheet and rolling mat away from the sushi roll (fig. 4). After rolling all the way, open the mat, place the roll in the middle of the mat and give the final squeeze to make the rice stick together (fig. 5). Open the mat and remove the plastic sheet (fig. 6).
Lightly toast sesame seeds in a frying pan.
2 tablespoons sesame seeds
Sprinkle 1/3 of sesame seeds on a cutting board. Place the roll and roll on the board so the seeds will stick to the roll. Slice with a clean and wet knife, to prevent the rice from sticking to the knife.
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll.
To believe that the California roll is Japanese in origin is just one misconception, because it appears that the roll wasn't actually invented in the Golden State either, but in Vancouver, British Columbia, home to Japanese-Canadian sushi chef Hidekazu Tojo.
Unlike traditional sushi rolls, the California roll does not use raw fish as its main ingredient. Instead, it features avocado, imitation crab (also called kani), cucumber, and sushi rice, all wrapped in a sheet of nori (seaweed).
Sushi rolls or maki sushi is the most classic and traditional sushi one can make at home. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short-grain rice. You can certainly add whatever other fillings you like.
You can thinly cut a cucumber to use as a wrapper for delicious sushi fillings. Or you can use a soy wrapper that comes in a variety of fun colors. Either way, you're sure to create memorable sushi that doesn't rely on the standard seaweed.
Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy right away with soy sauce.
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