California Roll カリフォルニア巻き

Sushi Rice *6

1. Wash the rice under running water a few times. Drain the water and place the rice in a rice cooker.
2. Add the strip of Kombu kelp and set the rice cooker to cook the rice.
3. While the rice is being cooked in the rice cooker, prepare the sushi rice vinegar.
4. Combine all sushi vinegar ingredients in a small saucepan and place over medium heat.
5. Heat the vinegar till all sugar and salt dissolve. Set it aside.
6. When the rice is cooked, transfer the rice to a Hangiri (or a mixing bowl) and pour the rice vinegar over and combine rice and vinegar. Set it aside. *7

Rolling California Rolls

1. Cut the imitation crab meat in half, lengthwise.
2. Cut the cucumber - long matchstick like.
3. Slice the avocado to similar size and shape of crab meat and cucumber.
4. Place a sheet of cling wrap over a bamboo sushi rolling mat. 
5. Place a sheet of nori seaweed on the cling wrap. 
6. Place a cup of sushi rice and spread it evenly and thinly with wet hands. 
7. Fold over the other half of the cling wrap. Hold the ends of the cling wrap together and flip it over. 
8. Spread 1 tsp of mayonnaise on the centre. *8
9. Layout imitation crab meat over the mayonnaise.
10. Place cucumber and avocado on the both side of the crab meat.
11. With both hands, pinch the edge of the bamboo sushi rolling mat and rest of the fingers holding down the fillings as you roll the mat.
12. When you completely rolled it, give it a squeeze with your both hands.
13. Slice the sushi roll into 6 pieces.