Sushi can be a challenge. For beginners, the rice can be difficult to cook and rolling can be frustrating. Believe me, I’ve been through the highs and lows, but I think I’ve got the hang of it. I would say that a rolling mat is a must if you want to get tight rolls. For my rolls, I use avocado in place of the crab meat and use wasabi sauce for a little kick. I hope you enjoy. Send me some pics or your rolls!
Sushi! My Crab-Free California Rolls
- 1 1/2 cup Sushi rice
- 2 TB Sushi vinegar
- 1/2 TB Sugar
- 1 pack Nori
- 1 Cucumber
- 2 Carrot
- 2 TB Wasabi sauce
- 1 Avocado
To make the rice:
- Add 1 cup of rice to 2 ½ cups of water. Cover, bring to a boil and then reduce heat to low. Let simmer until all water has evaporated (maybe 15 minutes).
- After the water is gone, the rice will still be a little crunchy, that’s normal, now you leave covered and let sit for 10 minutes.
- While the rice rests, add the vinegar and sugar to a small pot and heat enough to dissolve the sugar. Take off heat and let cool.
- Remove rice to a non-metal boil and mix with a wooden spoon to let the steam release.
- Drizzle the vinegar mixture over the rice and continue to stir for another couple minutes.
To make the roll:
- Place a piece of nori, shiny side down on the rolling mat. The nori should line up with the bottom of the mat, with that edge closest to you.
- Cover the nori with rice, pressing it thin as you go. You want to leave about 1 inch without rice at the top of the nori sheet.
- About 1 to 2 inches from the bottom of the sheet, add a row of carrots, cucumbers and avocados.
- To roll, take the bottom of the mat (the edge closest to you) and roll the edge over to entirely cover the filling (about a third of the way). While holding the top of the mat still, press down and squeeze the roll toward you. Roll the mat another third and squeeze and pull toward you, again, holding the top of the mat. Roll the remaining wrap, and squeeze again at the end.
- Take the roll and wrap in saran wrap and stick in the fridge.
- Complete the remaining 3.
- Run your knife under water and then slice into 1 inch sections.
- Line up on a plate and serve with sides of soy sauce!