California Roll-Style Sushi Rolls For Cherry-blossom Viewing

California Roll-Style Sushi Rolls For Cherry-blossom Viewing

Easy but extravagant!
A great snack
A great hit with guests and kids

Ingredients: 2 servings

2 rice cooker cups' worth (360 ml uncooked)
Sushinoko (or sushi vinegar)
2 tablespoons
Crab kamaboko
Cucumber (cut into 4 pieces)
Nori seaweed (whole sheet)
White sesame seeds
to taste
to taste


1. Sprinkle sushinoko into hot rice and prepare the sushi rice.
2. Make an omelette so that you can cut it into long strips.
3. Place the nori seaweed on top of the bamboo sushi mat. Spread out the sushi rice from Step 1 so that it covers the whole nori seaweed sheet. Sprinkle white sesame seeds on top and then cover with cling film.
4. Turn the whole thing over with the cling film in place, so that the rice is on the bottom and nori seaweed on top. Put cucumber, kamaboko and egg omelette in the middle, and add mayonnaise.
5. Start rolling from the end, making sure the filling doesn't come out, while peeling away the cling film.
6. Cut the sushi roll into smaller pieces, wetting the blade after every cut. Finished.

Story Behind this Recipe

This is a dish that is easy to make.