A nice California sushi roll for when you’d like to re-create the sushi you had on a Manhattan dinner date. You’ll need a sushi mat for this recipe. You can find one easily on the internet or at World Market stores. Sushi making is a delicate art, so make sure you’re in a state of total awareness before prepping this dish.
Ingredients
- 2 cups uncooked sushi rice, rinsed and drained
- 2 cups water
- ¼ cup rice wine vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons sesame seeds, toasted
- 8 nori sheets
- 1 small cucumber, seeded and cut into thin strips
- 3 ounces crab meat, cut into thin strips
- 1 medium ripe avocado, cut into thin strips
- soy sauce, prepared wasabi, and pickled ginger, to serve
How to Make It
- In a large saucepan, combine the rice and water. Let stand for 30 minutes. Bring to a boil over medium-high, then reduce the heat to low and simmer for 15 to 20 minutes. Remove from the heat and let stand until the rice has cooled, 10 to 15 minutes.
- In a small bowl, whisk the rice wine vinegar, sugar, and salt until sugar and salt are dissolved.
- On a large baking sheet, spread the rice into a single layer with a wooden spatula. Drizzle the vinegar mixture over the rice and stir. Cover with a damp kitchen towel.
- Sprinkle sesame seeds on a plate and set aside.
- Line a sushi mat with plastic wrap. Spoon about ¾ cup sushi rice on the mat. Press the rice into an 8-inch square. Top the rice with one sheet of nori.
- Arrange the cucumber, crab meat, and avocado slices on top of the nori, stopping about ½ inch from the edge of the nori sheet.
- Using the sushi mat, tightly roll the sushi into a log. Remove the plastic wrap as you roll.
- Roll the sushi log in the reserved sesame seeds, then wrap in plastic wrap and chill in the refrigerator as you make another sushi log.
- Repeat steps 5 to 8 with the remaining rice, cucumber, crab meat, and avocado. Slice each sushi log into eight pieces.
- Serve the sushi rolls with soy sauce, prepared wasabi, and pickled ginger.
