CALIFORNIA MAKI

To cook sushi rice

• 1

  1. Place the rice in a mesh strainer and run it in cold water until the water is almost clear.

• 2

  2. Place the rinsed rice in a pot. Fill the pot with cold water until it is 1" above the rice. Let it soak for 30 minutes.

• 3

  3. Run the soaked rice again in cold water with a mesh strainer.

• 4

  4. Place the rice in the saucepan with 2 1/4 c of cold water. Set in high heat and bring to a boil.

• 5

  5. Once boiling, you will see bubbling water steaming in the pan, lower the heat.

• 6

  6. Let the rice cook for 20 minutes. Do not open the lid until the required time. (if there’s still water in the pot, let the rice continue to simmer until it’s absorbed).

• 7

  7. While the rice is cooking, place the vinegar, salt and sugar in a saucepan. Set it in medium high heat. Stir constantly until the salt and sugar dissolved. Set aside to cool.

• 8

  8. Once the rice has been cooked set aside for 15 minutes.

• 9

  9. Dump the rice in a non-metal bowl, spread the rice with the wooden spoon to cool faster.

• 10

  10. Pour in the vinegar mixture to the rice. Slowly tossing and stirring the rice.

To make maki

• 1

  1. Lay nori sheet over the bamboo mat.

• 2

  2. Spread the rice on the nori sheet about 1“ thick. Make sure to leave 1” on the top side of nori.

• 3

  3. Lay crabstick, cucumber, mango, and squeeze some mayonnaise.

• 4

  4. Gently roll the mat until it forms a log.

• 5

  5. Slice the roll with a wet knife and serve.