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!