California Sushi Rolls

If you could eat one food every single day for the rest of your life, what would it be? For me, it would be sushi! I cannot even begin to explain how hard it was for me to find a sushi rolling mat… because I still haven’t found one. I know they probably sell them at an oriental market but there aren’t any nearby. Looks like I’ll have to order one online. Instead, I used parchment paper. It wasn’t ideal but it got the job done. Anyways, my first attempt at making sushi rolls was a success! It’s a fairly easy process — I used this recipe as a quick guide.

Since I’m still a beginner, I went the safe route by making California Rolls. It’ll take some time until I feel comfortable using raw fish.

Here is what you’ll need:

  • Sushi rice
  • Toasted Nori Seaweed
  • Sushi vinegar
  • Imitation crab sticks, leg style, sliced into thin pieces
  • Cucumber, peeled and sliced into thin pieces
  • Avocado, sliced
  • Toasted sesame seeds
  • Yum Yum sauce / spicy mayo (optional)
  • Parchment paper or sushi rolling mat wrapped in saran wrap

Now to get the ball rolling:
Cook the sushi rice according to the package — directions vary from rice to rice. Let it cool for 5-10 minutes.

Add sushi vinegar. Some people prefer either a stronger or more subtle taste, so add accordingly. I never really measure but eyeball it instead! Stir.

Put seaweed on parchment paper and add rice. Distribute evenly, sprinkle some toasted sesame seeds, then flip the seaweed over.

Add a row of crab, cucumber and avocado. Make sure not to add TOO much or else it will be hard to roll.

Roll it up, tucking it in after every roll to tighten it.

Unwrap the parchment paper from the sushi roll. Wet a sharp knife and slice. It’s easiest to cut the roll in half and then cut pieces from there.

Serve with Yum Yum sauce/spicy mayo, wasabi, pickled ginger, soy sauce or whatever you please!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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