California Roll
I made this for a Christmas party. I love avocado so it's perfect!
If you push in the edge of the roll when you start rolling, it will go well.
Moisten the knife lightly when cutting up the roll to prevent the rice from sticking to it.
Serve with some mayonnaise or wasabi soy sauce! You can also try using tamagoyaki (sweetened omelette) or imitation crab sticks in the roll. Recipe by YO-NE
California Roll
I made this for a Christmas party. I love avocado so it's perfect!
If you push in the edge of the roll when you start rolling, it will go well.
Moisten the knife lightly when cutting up the roll to prevent the rice from sticking to it.
Serve with some mayonnaise or wasabi soy sauce! You can also try using tamagoyaki (sweetened omelette) or imitation crab sticks in the roll. Recipe by YO-NE
Cooking Instructions
- 1
Slice the avocado, salmon, and cucumber into thin strips that fit the length of the nori seaweed. Sprinkle the avocado with lemon juice. Make the sushi rice.
- 2
Put a sheet of plastic wrap on your work surface. Put the nori seaweed sheet on top, and cover with sushi rice, leaving a 1 cm gap at the top. The sushi rice should be about 0.5 cm thick all over.
- 3
Flip the nori and rice over, still on the plastic wrap. Put the cut up ingredients from step 1 on the near edge of the nori.
- 4
Roll tightly, being careful not to roll in the plastic wrap.
- 5
When it's tightly rolled up, place it seam side down and press evenly all around to even out the shape.
- 6
Refrigerate for 20 minutes to firm up the roll. Sprinkle the surface evenly with flying fish roe or sesame seeds, cut into easy to eat pieces, and it's done.
- 7
You can use colorful raw tuna or tamagoyaki (sweetened omelette) instead of the salmon!
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