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Quick California Sushi Rolls

What you need: 
  • 1 recipe of sushi rice 
  • 4 pieces nori seaweed
  • 8 sticks julienned cucumber 
  • 8 sticks julienned carrots, steamed gently
  • 8-12 slices of avocado
  • Sushi mat
What you do: 
  •  Measure between 3/4 and 1 cup of sushi rice depending how much rice you want on your roll.
  • Lay your nori sheet SHINY side up (which the dotted line side face down) This is the backside of your nori sheet and we’re going to cover it with rice. Dump your rice into the middle of the nori sheet.
  • Using your rice paddles (or very wet fingers) gently push the rice outwards and to the edges and the corners. This will take a while until you get the hang of it. You can leave a tiny space on the top and bottom of the sheet and this will make the roll easier to roll up. Continue spreading out the rice until you have a layer about 1-2 rice grains thick. It won’t be perfect, but as long as there are no big gaps it will be good.
  • Press your rice down on your nori sheet so that no grains are sticking up and it’s level.
  • Pick up your nori sheet from the bottom, holding tightly and flip it over away from you. Now the dotted section side should be facing you.
  • Lay 2 strips of cucumber lengthwise, 2 strips of carrot and 2-3 slices of avocado. Spread them out so they fill the entire roll. It can spill out a little over the side, but not too much. Your filling is going to lay in the first rectangular area of the sheet.
  • Next we’re going to grab the bottom of the sushi mat and bring it up and over creating a tube. You want to make one roll so that you cannot see your filling anymore and tuck and squeeze it under with your hands and the sushi mat. You want to make each roll tight so that your sushi stays together and the filling won’t fall out of the middle when you slice it.
  • Continue rolling until you come to the end of your nori sheet. The nori should have enough moisture from the sticky rice to be sealed, if not, you can wet it to seal it. Press evenly across the sushi mat to seal the roll. 
  • If you want to add sesame seeds, do it now. Sprinkle them over the roll, then use the mat to press them into it. 
  • Take a sharp and wet knife and slice the roll. Make sure you clean the knife and wet it between each cut, because the sticky rice will make it stick to the roll and tear it apart. 
  • This can make around 6 pieces of sushi, up to 8 if you cut it smaller. 
Preparation Time: 
No more than 45 minutes.
Cooking Time: 
No more than 45 minutes.
Recipe Category: 


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