California rolls are a staple here in the bay area. It is sushi, but it’s not fancy at all. Next to the cucumber and carrot rolls, it is one of the plainest roll there are. I had leftover rice in the refrigerator, so I made some quick sushi for lunch.
1 ½ cup of cooked sushi rice
A few teaspoons of rice vinegar
Half a package of imitation crab meat, shredded or diced
¼ of an avocado
¼ of cucumber cut into thin logs
2 seaweed sheets
Sesame seeds (optional)
- In a bowl, add vinegar to rice and mix until combined. The rice should be sticky, not dry. If it’s not sticking together, add a little bit of water.
- Using half the rice, spread a thin layer of rice onto a seaweed sheet, leaving two opposite (short) edges clean. Add sesame seeds.
- Using a sharp knife, cut the seaweed sheet in the middle.
- Place the cut sheet onto a piece of plastic wrap with rice side facing down.
- Add crab, avocado, and cucumber to middle of sheet.
- Roll the sheet starting from the side with the most rice. Tuck in filling while you roll. Once rolled, gently run your fingers over the roll to help it stick together.
- Take out of plastic wrap. Cut into pieces with knife by carefully “sawing” the roll. Recipe makes 4 logs of sushi.