California Rolls

by FoodLit with Julia Svoice (follow)
Owns FoodLit. Qualified, prolific food & lifestyle writer, former restaurateur, founder professional writing business, Articul8.See
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Recipe Kindly Supplied by Otao Kitchen Cooking School, which specialises in a range of Asian cooking classes in Richmond, Victoria.
Ph: 0408 217 899

California Rolls

Ha Nguyen's reputed California Rolls are easy to make, delicious and healthy!

Preparation Time: 45 minutes
Cooking Time: 25 minutes
Makes: 24 Pieces

1.5 cups Sushi Rice
2 cups water
3 tbsp rice vinegar
1 tbsp mirin
1 tbsp caster sugar
1 tsp salt
4 sheets nori (seaweed sheets)
1/2 Lebanese cucumber, cut into thin strips
1/2 avocado, peeled, cut into thin slices
6 seafood sticks or crab sticks
Wasabi paste, soy sauce, pickled ginger to serve


Wash rice under cold water and place into a saucepan with water. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Cover and cook over very low heat for 15 minutes, then remove from the stove. Rest covered for 10 minutes.

Place vinegar, mirin, sugar and salt into a small saucepan. Cook over a low heat, stirring for 3 minutes or until sugar has dissolved. Refrigerate until cold.

Spread rice over a large tray. Drizzle vinegar mixture over rice. Using a wooden spoon, make cutting strokes into rice to distribute vinegar mixture. Do not stir.

Place a sheet of nori shiny side down onto a bamboo mat. Place 3/4 cup of rice mixture onto nori. With wet hands, gently spread rice evenly over nori, leaving a 3cm border at the far end. Place a strip of cucumber onto rice, 3cm in from the edge. Place an avocado slice and a seafood stick next to the cucumber. Roll up. Repeat with remaining nori and fillings. Cut each roll into 6 pieces.

Serve with wasabi, soy sauce and pickled ginger.

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