Restaurant-style California Roll
I learned how to make it while working part time at a Japanese restaurant in Canada. I don't know how much vinegar they added to the rice, but it was so little that you couldn't taste any. I made little adjustments to the standard sushi rice recipe to suit our family's tastes (using rice that isn't too vinegary).
The sushi rice at the restaurant where I work doesn't taste like vinegar at all. If you use vinegary rice, it will taste entirely different when combined with the fillings.
I like to mix in some white sesame seeds with the freshly cooked rice to add a bit of fun and variety to the texture. Recipe by Oyatsuhasanji
Restaurant-style California Roll
I learned how to make it while working part time at a Japanese restaurant in Canada. I don't know how much vinegar they added to the rice, but it was so little that you couldn't taste any. I made little adjustments to the standard sushi rice recipe to suit our family's tastes (using rice that isn't too vinegary).
The sushi rice at the restaurant where I work doesn't taste like vinegar at all. If you use vinegary rice, it will taste entirely different when combined with the fillings.
I like to mix in some white sesame seeds with the freshly cooked rice to add a bit of fun and variety to the texture. Recipe by Oyatsuhasanji
Cooking Instructions
- 1
Add sake and mirin to the rice when cooking, and use 1 mm less water than usual. Don't cook the rice using the 'sushi rice' setting, just use the regular program.
- 2
Lay the kombu on top of the rice and switch the rice cooker on!
- 3
Put the sushi vinegar ingredients in a small pan and bring to a simmer. Turn the heat off immediately.
- 4
Add the boiled sushi vinegar and water to the freshly cooked rice, leave to cool down a bit, then cover with plastic wrap to prevent from drying out.
- 5
Spread a piece of nori seaweed evenly with sushi rice. Slightly moisten your hands with water and flatten out the rice. Cover with plastic wrap.
- 6
Turn it over, wrap and all, so that the nori side is facing up. Draw a thin line in the middle with mayonnaise.
- 7
Top with avocado and crab sticks. If you put the avocado on the far side it may get mashed when you roll the sushi, so I think it's easier if you put the crab sticks on the far side and the avocado closer to you.
- 8
Fold the plastic wrap that is sticking out on the side closer to you under the mat to make it easier to roll the sushi.
- 9
Roll the sushi, and cut it with the wrap still on it. If you peel off the wrap with moistened hands, you won't get any sticky rice.
- 10
Put the masago on the cut sushi roll pieces to finish. If you don't like masago, use ground white sesame seeds instead.
- 11
How to cut an avocado Cut into the avocado lengthwise and you'll hit the pit. Slice all the way around the avocado.
- 12
Twist both halves with your hands and it will end up as shown in the photo. Cut into the half with the pit lengthwise again, and push out the pit.
- 13
Note: I cut each crab stick in half lengthwise. Adjust depending on how thick you want the crab sticks to be.
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