California Rolls

2 ratings

Makes 2 dozen

Judy

ingredients

2 cups short-grain or sushi rice,warm
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
4 nori sheets
Bamboo sushi mat
Suggested fillings: shushi grade tuna,sliced avocado, cucumber strips, julienned carrots, cooked shrimp, teriyaki beef strips
Garnishes: soy sauce, wasabi paste, pickled ginger

1
Combine vinegar, sugar, and salt in a small bowl.
2
Spread rice in bottom of a large, shallow bowl.
3
Sprinkle vinegar mixture over warm cooked rice, stirring gently until well blended.
4
Chopping chunky fillings such as shrimp may make rolling easier. Set aside.
5
Cut nori sheets to make 4 (5- x 7-inch) rectangles.
6
Place nori on bamboo sushi mat. Spread 1/2 cup rice mixture on one nori sheet, leaving a 3/4-inch strip of nori on the long side uncovered.
7
Place desired fillings along center of rice.
8
Holding fillings in place in the center of the rice, and roll up bamboo mat, pressing gently, until rice and nori encircle the fillings.
9
Stop rolling at the point of the exposed strip of nori.
10
Lift bamboo mat up slightly, and turn nori roll over a little so the uncovered strip of nori can seal to the roll. Press mat to seal roll.
11
Cut roll in half with a sharp knife, then cut each half twice to make 6 equal-size pieces.
12
Repeat with remaining rice,nori, and fillings.
13
Serve with soy sauce, wasabi, and ginger, if desired.