Celebrate International Sushi Day with homemade California Rolls

Today is International Sushi Day! Why not celebrate the occasion by making your own California rolls?

With a bit of patience, you can master the technique and impress your family and friends with fresh, restaurant-quality sushi.

Ingredients

For the sushi rice:

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the rolls:

• 4 sheets of nori (seaweed)
• 10 prepackaged crab sticks
• 1 ripe avocado
• 1 cucumber
• 2 tablespoons mayonnaise
• 1 teaspoon soy sauce (optional)
• 1 teaspoon sriracha (optional)

For serving:

• Soy sauce
• Pickled ginger
• Wasabi
• Sesame seeds (black and white)

Tools:

• Bamboo sushi mat
• Plastic wrap
• Sharp knife
• Bowl of water
• Cutting board

Method

1. Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. In a rice cooker or a pot, combine sushi rice with water. Cook according to the rice cooker instructions or bring to a boil in a pot, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.
3. While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds or until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
4. There is no need to cook prepackaged crab sticks (which are actually not really crab but made from fish). Cut the rolls into thin, even slices. If frozen, allow them to defrost in the refrigerator overnight or follow the instructions on the packaging.
5. Drizzle crab sticks with mayonnaise (and soy sauce or sriracha, if desired).
6. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin strips.
7. Peel the cucumber and cut it lengthwise into thin strips, removing the seeds if desired.

Assembling the California Rolls

1. Lay the bamboo sushi mat on a clean surface. Cover it with a piece of plastic wrap to prevent the rice from sticking.
2. Place a sheet of nori, shiny side down, on the plastic-wrapped mat.
3. Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top for sealing the roll.
4. Sprinkle sesame seeds over the rice if desired.
5. Place a strip of cucumber, avocado, and crab slices horizontally across the centre of the rice-covered nori.
6. Lift the bamboo mat edge closest to you and start rolling away from you, applying gentle but firm pressure to keep the roll tight. Use the mat to shape the roll as you go.
7. Once you reach the uncovered edge of the nori, wet it with a little water to help seal the roll. Continue rolling until completely sealed.
8. Transfer the roll to a cutting board. Using a sharp knife dipped in water, cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
9. Serve the rolls with soy sauce, pickled ginger, and a small amount of wasabi on the side. Garnish with thinly sliced vegetables or a drizzle of spicy mayo over the rolls.

Tips for perfect California Rolls

1. Ensure the sushi rice is sticky but not mushy. Properly rinsing the rice and using the right rice-to-water ratio is key.
2. Use a ripe but firm avocado to make slicing easier and maintain the shape in the roll.
3.  For uniform slices, cut the roll in half first, then cut each half into equal pieces.
4. Work quickly once the nori is exposed to the rice, as moisture from the rice can make it soggy and difficult to handle.
5. Keep the bamboo mat clean and covered with plastic wrap to prevent rice from sticking and to make cleaning easier.

Variations to try

• Inside-Out Rolls: For an inside-out roll (uramaki), place the rice on the plastic wrap first, then add the nori on top before adding the fillings and rolling.
• Spicy Crab: Add more sriracha to the crab mixture for an extra kick.
• Vegetarian Rolls: Replace crab with other vegetables like bell peppers or carrots for a vegetarian version.
• Tempura Rolls: Add tempura shrimp or vegetables for a crunchy texture.