Colorful California Rolls

Colorful California Rolls

For Hinamatsuri (Girl's Festival) or for birthdays. It's loved at social events.
A sushi roll loved by children and adults.

Ingredients: uses 2 rice cooker cups of uncooked rice (about 4 servings)

Uncooked white rice
2 rice cooker cups (360 ml)
3 tablespoons
1 tablespoon
1 teaspoon
☆Salmon (for sashimi)
1 package
☆Daikon radish sprouts
1 package
☆Crab sticks
1 packet
Green leaf (can be substituted)
4 leaves
3 tablespoons
★★Wasabi paste(tubed)
about 2 to 3 cm squeezed out of tube
★★Soy sauce
2 teaspoons
flying fish roe
1 package
White sesame seeds
to taste
Nori seaweed paper (large)
4 pieces
Sushi mat (sold at 100 yen stores)


1. 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.
2. Prepare the ☆ ingredients. Cut the ingredients into appropriate sizes for the roll. Premix ★★.
3. 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.
4. 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.
5. 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.
6. 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.