Today, the California sushi roll is a very popular form of sushi that has grown all over America. There are several franchises dedicated to offering several variations of the original recipe that began in California in the 1960s. Created by Ichiro Mashita, a Japanese chef who decided to substitute avocado for tuna, this roll can be served for lunch and dinner, or just a simple snack.
To make a California sushi roll, you can stick to the traditional ingredients of crab, cucumber, avocado and rice or you can go for some other combination. You are only limited by your own imagination.
When making California sushi rolls, there is certain equipment that is needed other than the just ingredients. A bamboo sushi-roll mat is helpful for rolling your sushi, but if you don't have one, then you can substitute with wax paper. Other items are a clean cutting board, a sharp knife and a wooden or plastic spoon for spreading the rice.
For making the rice, it is always good to get medium-grain rice over long-grain because the rice is stickier and easier to work with. You should cook the rice two hours before you begin to make California sushi rolls as this allows the rice to cool and set and makes it easier to work with. Here's how to make a California sushi roll.
- 4 cups water
- 6 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 cups uncooked medium-grain rice
Directions for Cooking the Rice
- Over medium heat, combine rice vinegar, sugar and salt in a small saucepan until the sugar is dissolved. Remove the pan from the heat and set aside.
- Rinse the rice in water, stirring it constantly until the water runs through it clear.
- Place the rice in the water and let it soak for thirty minutes.
- Put the rice in a strainer and place it over a bowl. Place this in the refrigerator for thirty minutes to drain.
- Take rice and four cups of water and pour it in a large saucepan over medium-high heat. Bring to a boil, and then reduce heat and simmer covered for about fifteen minutes.
California Sushi Roll Ingredients
- 5 sheets of sushi nori
- 1 cucumber, sliced and peeled
- 3 avocados, peeled and pitted
- Fresh lemon juice
- Crab meat, cut into pieces
- Soy sauce
Making the California Sushi Rolls
- Place the bamboo rolling mat on cutting board with a sheet of plastic on top.
- Add the sheet of nori on top of the plastic wrap.
- Spread a thin layer of rice, about a cup, over the nori but not all the way to the edge.
- Place your avocado, cucumber, and crab meat in the middle of the rice.
- Now, you have to roll your roll. Place your fingers on the ingredients and bring the bottom end of the rolling mat over your stuffing and roll tightly with some pressure while pulling the rolling mat back as necessary. This part takes some practice, so don't get mad when making California sushi rolls for the first time if they don't come out perfect.
- Now, slice your rolls and serve with wasabi, soy sauce, and lemon juice.