California Roll

Last weekend, my husband and I took a sushi making class.  We learned 4 different styles of sushi making: urumaki, specialty, traditional and hand roll.  The ingredients we used were for California rolls; however, you can use any type of sushi quality seafood in your rolls.

course taken at Tokyo Japanese Restaurant

California Roll:

lump crab meat mixed with mayonnaise

avocado, sliced

1 cucumber, seeded

Nori (sushi seaweed)

steamed white sushi rice, seasoned with sushi seasoning

bamboo sushi rolling mat

Spread rice on rough side seaweed paper to cover entire area.

Flip seaweed over to smooth side with rice on bottom; place cucumber, avocado and crab meat in the center-to-lower half.

Place your thumbs under the seaweed, from the bottom, so that only your 4 fingers on each hand are showing on top.  Use the 4 fingers on top to hold the filling in place while you roll up and under from the bottom to the top of the seaweed (imagine rolling up wrapping paper that has loosened).

Move the roll to a flat surface and make sure the seam is facing down.  Place bamboo mat on top of roll.

Pinch fingers together around the mat to help shape the California roll.  Use one hand to square the ends while you pinch your fingers around the bottom of the roll and mat, giving the roll its square-round appearance.

Slice the roll into 8 equal slices and serve with soy sauce, pickled ginger and wasabi.  Makes 3+ rolls.

recipe courtesy Tokyo Japanese Restaurant

This is a good visual for the rolling technique. The ingredients are similar, but we did not use the roe.