California Rolls

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Cut the kanikama into long thin strips about 1 cm (⅜") wide.
2. Place a half sheet of yaki nori on the bamboo rolling mat.
3. Wet your hands with the vinegar water, then shape half the sushi rice into an oval ball.
4. Place the rice in the centre of the nori and spread it in all directions to cover the whole sheet evenly, without pressing too hard.
5. Scatter the white sesame seeds over the rice.
6. Flip the sheet so the nori faces up, and place it on the edge of the mat nearest you.
7. Lay the kanikama across the middle in a thin line from left to right, then arrange the avocado and cucumber along it.
8. Lift the mat's end with both thumbs and index fingers, hold the fillings firmly with your fingers, and roll the mat away from you.
9. Once the mat's edge is at the top, release the fillings and keep rolling slowly until the mat reaches the far end of the rice, making sure not to roll the mat's end into the rice.
10. Press the mat gently but firmly around the roll, then roll it a further 90 degrees and press again with both hands.
11. Unroll the mat, set the roll seam side down, and wipe a sharp knife with a wet towel.
12. Cut the roll in half, cut each half in half, then cut each piece in half again to get 8 pieces.
13. For the tobiko version, scatter tobiko with a small spoon in place of the sesame seeds and follow the same steps.

Summarized from RecipeTin Japan's video. Watch it for the details.

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