Add a few more toppings to these basic California rolls to make rainbow rolls! Recipe ID: 2142066
To make sushi rice, combine freshly cooked rice with the ★ ingredients. Cut the nori seaweed sheet into fourths.
Cut the avocado and cucumber lengthwise into eighths and prepare the other filings.
Put a piece of plastic wrap over a sushi mat and align the bottom ends. Spread out the sesame seeds 15cm-wide along the bottom end and lay the rice on top.
Take a piece of nori seaweed that's been cut into fourths and place it slightly above the center of the rice. Smear mayonnaise in a line under the nori seaweed.
Lay down the avocado, cucumber and crab sticks, leaving a strip of rice along the bottom end.
Pressing down the cucumber sticks in the center, lift the bottom end of the sushi rolling mat and roll towards the other end.
Make sure to keep the edge of the plastic wrap out of the roll. Squeeze the roll through the sushi rolling mat.
If rice falls out from the end of the roll, tuck it in using your fingers while pressing down on the roll through the sushi rolling mat.
Remove the sushi rolling mat. Repeat the process and make 3 more rolls. The rolls can be sliced more neatly if you set them aside for a while before slicing.
Repeat the same process and make 4 smoked salmon and cream cheese rolls.
Detach the end of the plastic wrap from the roll so it's easier to remove it later. With the plastic wrap on, slice the roll into 8 pieces. Remove the plastic wrap.
Add a few more toppings to these basic California rolls to make rainbow rolls! (Recipe ID: 2142066)
Story Behind this Recipe
Not a whole range of Japanese food ingredients are available here in the American Midwest, but these California rolls can be made with a few simple ingredients and are great for parties. At first, sushi rice and cream cheese- smoked salmon seemed like an unlikely combination, but my friends from the States loved these. (The top photo shows sushi rolls without the sesame seeds.)
These are just basic California rolls, but there's a variety of new versions available in the States. Because these rolls are rolled inside out, they're easier to eat when you spread the rice thinly and make them bite-size. Make sure to firmly seal both ends of the roll with the rice to keep the ingredients from falling apart.