Today I’m guest posting my recipe on Rasa Malaysia. The author Bee shares over 400 easy Asian recipes on her website, and her first cookbook Easy Chinese Recipes will be published on September 10th, 2011 in the US (it’s already published in Asia). When she had asked me to guest post on California Roll for her readers, I was extremely delighted! I had been wanting to share this popular sushi for a while and it was perfect timing. Please click here to read more about California Roll and the recipe. While you are there, make sure to check out her beautiful collection of Asian recipes. Have a great weekend!
- 9 cups prepared Sushi Rice (3 cups uncooked Japanese rice)
- 2 (.6oz/170g) cans crab meat
- 8 Tbsp. (½ cup) Japanese mayonnaise
- ½ English cucumbers
- 2 avocados
- ½ lemon for avocado (optional)
- 9 nori sheets
- ¼ cup white sesame seeds
- For garnish, I used ikura (salmon roe), tobiko (flying fish roe), pickled sushi ginger, and wasabi.
- Bamboo mat
- Saran wrap
- Tezu (dipping water: ¼ cup water + 2 tsp. vinegar)
- Very sharp knife
- Crab meat: drain the water well from canned crab meat and put it in a medium bowl. Add Japanese mayonnaise and mix well. Set aside.
- Cucumber: place the cucumber next to the nori sheet and cut off the edge of cucumber so the length of cucumber is same as the width of nori sheet. Peel the cucumbers, leaving some skin like stripe pattern for looks and texture, and cut into long thin strip. Set aside.
- Avocado: peel and cut avocado into quarter-inch slices (How To Cut Avocado). You can squeeze some fresh lemon juice on the cut avocados to prevent them from turning brown (optional).
- Nori: cut 1/3 from each sheet of nori – we will only use 2/3 sheet of nori. Keep both 1/3 and 2/3 nori sheets in a Ziploc bag so they won’t become stale.
- Wrap the bamboo mat with a large piece of saran wrap and prepare Tezu (dipping water) in a small bowl.
- Lay one piece of nori sheet on top of the bamboo mat, shiny side down. Put about a cup of sushi rice on the top of nori sheet (just enough to thinly cover the nori sheet and it’s okay to have some small gaps). Dip your fingers in Tezu and start distributing the rice toward the bottom of nori sheet.
- Sprinkle sesame seeds over the rice. You can also put tobiko instead of sesame seeds.
- Flip nori sheet with rice side down and line it at the bottom end of the bamboo mat. Lay a strip of cucumber, spread crab meat, and lay avocado slices on top.
- Use the bamboo mat to roll the bottom edge of the nori sheet over the filling. Tuck the filling in firmly.
- Lift the edge of the bamboo sheet and roll it forward while keeping gentle pressure on the bamboo sheet.
- Take the roll out of the bamboo mat, and with a very sharp knife cut each roll in half and then cut each half into 3 pieces. Keep wiping the knife with a damp towel after a few slices. If there is too much rice stuck to the knife, then resulting slices won’t look nice.
- You can use the left over 1/3 of nori sheet to make Ikura Sushi. Cut the nori sheet into half lengthwise. Make small balls with sushi rice and wrap it with nori sheet. Place ikura on top.
- Serve sushi with wasabi and picked sushi ginger. You can also garnish with the leftover ikura.