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California Rolls

California Rolls

People eat ehoumaki for Setsubun, but I wanted to make it more interesting. So, I made all sorts of sushi rolls using different ingredients.

Ingredients: 1 whole sushi roll

Uncooked white rice
1/2 rice cooker cup
Kombu
1/4 sheet
Sushi vinegar
1 tablespoon
Salmon (for sashimi)
4 slices
Avocado
1/3
Cucumber
1/4
Nori seaweed
1 sheet
White sesame seeds (roasted sesame seeds)
as needed

Steps

1. Cook the rinsed rice with konbu. When done, add sushi vinegar and mix quickly. Let it cool down.
2. Cut the salmon into 1 cm wide strips. Peel the avocado and also slice into 1 cm wide strips. Julienne the cucumber into 1 cm strips.
3. Lay a sheet of plastic wrap on your sushi mat. Spread a thin layer of sushi rice. On the rice, place the cucumber, salmon, and avocado.
4. Place a sheet of nori on top. The key is to place the nori slightly below the top.
5. Roll the plastic wrap and sushi mat tightly.
6. Open up the plastic wrap. Sprinkle some white sesame seeds on the wrap. Roll the sushi around so that the sesame seeds stick to it. With the sealed side down, cut into 1 cm wide slices to finish.
7. For your information, the second from the right is my California rolls. I also made char siu rolls and grilled eel rolls.

Story Behind this Recipe

People eat ehoumaki for Setsubun. But I wanted to make it more interesting. So, I made all sorts of sushi rolls using different ingredients.