Cook the rice. Use less water than you would normally, so the rice won't be too moist when making it into sushi rice. Have the ★ seasonings premixed.
Prepare the ☆ ingredients. Cut the ingredients into appropriate sizes for the roll. Premix ★★.
Once the rice is cooked, place the rice into a bowl (or ohitsu: a wooden container for cooked rice), add ★ and mix ingredients with cutting motion and cool off well.
Lay a sheet of plastic wrap over the sushi mat. Place a sheet of nori seaweed and spread a layer of sushi rice (amount to your liking) and sprinkle a generous amount of flying fish roe. Lift the sheet off the plastic wrap and flip over.
With the nori seaweed facing up, place the already prepared ☆ and ★★ ingredients slightly below the middle of the seaweed. Wrap it into one good roll and you're done.
Cut the roll into easy-to-eat pieces using a wet knife. If it's difficult to cut, try wetting the knife every time you make a cut.
Story Behind this Recipe
I wanted to try making a restaurant-style. California roll that you can eat at home as well. It's easier than you think.
It's good without any dipping sauce, too. If you want to use white sesame seeds instead, please replace the flying fish roe with sesame seeds. If your child doesn't like wasabi, you can leave it out of the ingredients. If you have left-over fillings, you can have fun by making it into a mini sushi rice bowl by placing the ☆ ingredients on top of sushi rice along with the left-overs.