California Hand Rolls (Sushi)
October 28, 2011
"My husband and I tried sushi for the first time when our daughter brought leftovers home after she had gone to a local sushi bar. We were both impressed; DH was so impressed that he decided he wanted to learn how to make sushi. He watched loads of sushi making videos and came up with this recipe. It is a basic California Roll recipe which I found quite tasty. He has gotten quite good at this new venture of his, his rolling is beautiful. The cook time listed for this recipe is for the rice."
- Serving Size: 1 (113.4 g)
- Calories 336.9
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1037.1 mg
- Total Carbohydrate - 76.4 g
- Dietary Fiber - 1.4 g
- Sugars - 1.1 g
- Protein - 3.1 g
- Calcium - 18 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Rinse rice well.
I use a rice cooker for cooking the sushi rice. Add rice to rice cooker and fill the rice cooker to the 2 cup mark with cold water, and cook until done. If you do not have a rice cooker, cook as per directions on package.
Meanwhile, Mix rice wine vinegar, sugar and salt, together in bowl and microwave for about 1 minute making sure sugar and salt are dissolved. Allow to cool before adding to rice.
When rice is cooked, place in Oke or large glass bowl.
Mix lightly with rice wine vinegar mixture.
Fan rice until completely cooled, I put mine under a ceiling fan to cool.
Place a sheet of plastic wrap on a flat surface, to roll the sushi.
Place the nori sheet on top of plastic wrap.
Spread rice evenly over nori sheet.
Sprinkle with sesame seeds and poppy seeds.
Turn nori sheet over placing the rice on top of the plastic wrap.
Lay smoked salmon on top of nori, add shrimp, avocado, cucumber, carrots.
Drizzle with a bit of oyster sauce.
Proceed with rolling using plastic wrap to help you roll.
Slice the rolls into 1/2 inch pieces.
Plate the rolls and drizzle with a bit of mayonnaise.
Serve with sides of soy sauce, ginger and wasabi.
Tips & Variations
No special items needed.