Filling of your choice (tuna, salmon, imitation crab sticks, etc.)
3 to 6 pieces
1 1/2 tablespoons
Kombu based dashi stock granules
Making the sushi rice: Mix the sushi vinegar ingredients until well-combined. Pour the sushi vinegar over the warm rice. Mix until barely-combined, and let cool.
Cut the filling: Cut the filling into evenly sized pieces so the cross section of the sushi will look neat. Cut the avocado into thin slices and shred the lettuce.
To roll: Spread out the sushi rice thinly over a sheet of nori seaweed and put a piece of plastic wrap on top. Flip it over. Place the fillings 5 cm from the bottom, and roll up the ingredients.
To finish: Slice the sushi rolls using a sharp knife. Moisten the knife with a wet towel before slicing. Arrange the California rolls on a platter and garnish with the sesame seeds, mayonnaise, and salmon roe.
Story Behind this Recipe
I came up with this recipe for delicious California rolls!
Make sure to completely cover the nori seaweed with a thin layer of rice. When you start rolling the sushi, cover the fillings with the sushi rice and plastic wrap on top, and pack the ingredients tightly before rolling up the rest. Make sure to do this to keep the sushi rolls from falling apart.