I could eat sushi pretty much everyday. I am so glad I rediscovered my sushi rolling mat I bought off Amazon a while ago. Sushi is SO easy to make at home and fun too! I am always thinking about new rolls to make at home and my favorite fillings are crab, shrimp, smoked salmon, cucumbers, and avocado- listed in no particular order. I recently made a Veggie Roll with brown rice, you can find the video on my Insta HERE!
I have experimented between white rice, brown rice and quinoa for the ‘starch’ part and white rice is still my favorite when making homemade sushi. I have learned flavoring your rice makes a huge difference in the flavor of the sushi so it’s important to not skip that step. I know some people probably think it’s weird that vinegar is added to the rice but it works well. If you are in a hurry and don’t have time to use the sushi rolling mat, simply cut the seaweed sheet in half and make a hand-roll! Another lesson I learned was make sure your knife is sharp when cutting your rolls. This will help tremendously so you can be sure to get perfect looking pieces .
We sometimes do take-out sushi from favorite sushi places in Monterey and making it at home is just so much easier. If I want to make a meal out of it, I also will make Miso soup, steamed edamame and gyoza (aka Japanese dumplings). You can find the dumplings in pretty much any store. Trader Joe’s has my favorite; pork, veggie, or shrimp filling!
The Easiest Homemade California Roll
- 4 cups of water
- 2 cup of jasmine rice or short grain rice
- 4 Tbsp. white wine vinegar
- 2 tsp. white sugar
- 1 avocado; sliced
- 1 cucumber; sliced into thin strips; about 1/4 inch
- Imitation crab sticks; cut each in half lengthwise
- Seaweed sheets
- Sesame seeds
- Soy sauce; optional
- Wasabi; optional
- Ginger; optional
- Place plastic wrap on top of a sushi rolling mat about an inch extra on both ends of the mat. Set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 to 25 minutes. Transfer the rice to a large bowl and add rice vinegar. Stir using a wooden spoon and season with sugar. Set the rice aside and let cool for about 30 minutes.
- Once the rice has been cooled, place a sheet of seaweed on the sushi mat. Spread a thin layer of rice on top of the the seaweed. In no particular order, place 2 to 3 avocado slices lined across the center, then add the cucumber slices and then the crab meat.
- Using the mat as a guide, carefully roll the California roll into a tight log. Cut roll into 6 even pieces using a sharp wet knife. Repeat with remaining sheets of seaweed and filling.