California Rolls (with Tips on Cutting the Rolls)

Name: California Rolls (with Tips on Cutting the Rolls)
Yield: 4 servings
Cuisine: American
Ingredients: 360 ml White rice; 2 cm square Kombu; 4 tbsp Sushi vinegar; 4 sheets Sushi seaweed; 100 grams Smoked salmon; 1 Avocado; 4 tbsp Cream cheese; 1 Sesame seeds

cookpad.japan @cookpad_jp

California rolls are rolled inside out, which makes them very easy to fall apart when cutting. I hadn't been able to figure out how to cut them properly, but then I saw the sushi master at a popular local sushi restaurant cut them before removing the plastic wrap.
I think using a very sharp knife counts too.

This recipe also includes some tips for rolling and cutting California rolls. Hope you find it helpful. It's important to stay focused until finished.
You can use ingredients of your choice.
American guests love it when I make sushi for them. Recipe by chika919

cookpad.japan @cookpad_jp

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Ingredients

4 servings

360 mlWhite rice
2 cmsquare Kombu
4 tbspSushi vinegar
4sheets Sushi seaweed
100 gramsSmoked salmon
1Avocado
4 tbspCream cheese
1Sesame seeds

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Steps

1

Cook 2 rice cooker cups of rice with water and konbu seaweed.
2

Once the rice is cooked, transfer to a bowl or sushi oke (wooden bowl for sushi), and fold the sushi vinegar into the rice using a cutting motion.
3

If you've used a bowl, transfer the mixed sushi rice to a flat plate and let cool. (This prevents moisture from collecting in the bottom of the bowl.)
4

Meanwhile, cut the filling ingredients and put them on a plate.
5

Cut the nori seaweed sheet into two-thirds. The rolls will be very thick if you use the whole sheet.
6

On a sushi rolling mat, lay a nori seaweed sheet and spread out the sushi rice over the nori seaweed. Make sure all 4 corners are fully covered.
7

Leave the sushi rolling mat, and transfer the nori seaweed and the sushi rice to a plate.
8

Lay a piece of plastic wrap on the sushi rolling mat, and place the nori seaweed and sushi rice from earlier with the nori seaweed side up. Flip the plate slowly to position them neatly.
9

Arrange the filling ingredients in the center of the seaweed. Put the avocado slices on the bottom side of the filling section. This way the salmon and cream cheese will keep the avocado from moving while rolling up.
10

Roll it up using the sushi rolling mat. Be careful not to squeeze it too tightly.
11

When rolling up, bring the bottom end of the nori seaweed to the red dotted line shown in the picture so the sushi rice will act as a glue.
12

Once the ingredients are rolled up, remove the plastic wrap and sprinkle the sesame seeds. Wrap the roll again with the plastic wrap and set aside for about 15 minutes.
13

To prevent the rolls from breaking apart, cut them with the plastic wrap on. Tilt the knife and slice slowly.
14

Moisten the knife with a wet towel before each slice so the cross section of the sushi roll will look neat.
15

Once the rolls are cut, gently remove the plastic wrap.
16

On a platter, carefully arrange the sushi rolls one by one, and it's done!