Fry the pork and season with the ○ ingredients. Let cool for the flavors to meld.
Cut the green onion lengthwise into 3 equal pieces.
Drain the red pickled ginger.
Mix the rice with sushi vinegar. Let cool.
Line the sushi mat with cling film. Place a sheet of nori on top. Evenly spread the sushi rice on the nori and sprinkle with sesame seeds.
Put a piece of cling film over the rice and flip everything over, with the nori side up.
Remove the cling film stuck to the nori. Evenly spread a layer of rice on the nori seaweed. (It should look like two layers of rice sandwiching a sheet of nori).
Leave a 2-3 cm border at the edge of the nori seaweed closest to you. Arrange the pork, green onion and red pickled ginger on top. Roll up the sushi from the edge closest to you.
While rolling, press the sushi firmly. After you finish rolling, grasp the sushi firmly to neaten the shape.
Moisten a knife and slice the rolls to serve.
Story Behind this Recipe
These California rolls are filled with spicy stir-fried pork. They're very satisfying!
In Steps 8 and 9, do not roll the cling film inside the roll. Remove the cling film while rolling the sushi. Adjust the amount of sushi vinegar according to the amount of rice. Do not waste the ends. Divide the leftover pork into small portions and freeze for when you're packing in a bento.