How to Make California Rolls!

    Sushi 6

If you’re anything like us, you’re a fan of sushi, but you’re not a fan of how much it costs to feel full at the end of a sushi meal at a restaurant (we’re athletes after all, we eat a lot). And with all this scorching weather lately, we’re not exactly in the mood to eat hot food. What to do, what to do…do-it-yourself California Rolls!!! They’re easy and fun to make, but a little time consuming, so put aside about 1 to 1.5 hours, and get ready to fill your mouth with bite-sized awesomeness!

THINGS YOU’LL NEED:

Bamboo Sushi Roller Mat

1.5 cups of uncooked brown or white rice

1-2 avocados, depending on how large you cut the pieces

cream cheese in brick form

Imitation crab sticks

1 package of 10 Nori (seaweed paper for sushi)

soy sauce and wasabi for dipping

This recipe will get you about 60 bite-size California Rolls for a lot less than it would cost at a restaurant.

Start by cooking up the rice, following the instructions on the rice container. Then, let it cool for about 15-20 min. While it’s cooling, cut the avocado into 1/4 inch thin slices. Put the bamboo sushi mat down on a counter or a cutting board, and lay one piece of nori down on top of the mat. Once the rice has cooled, cover about half the nori with a thin layer of the rice, making sure to get close to the top and sides.

Sushi 1Then, arrange the imitation crab, avocado, and a thin slice of cream cheese on the rice like the above picture. Once you have everything in place, you’ll want to begin rolling the sushi. If this is your first time, try your best to keep things tight during this process.

Sushi 3Start at the top, and pull the matt with nori over the filling, while making sure the filling doesn’t shift too much.

Sushi 4Once you get it going a little, stop to make sure everything is tucked in nicely. At this point, you can hold the shape with one hand applying light pressure, and pull the mat over the top and towards you with the other hand. Do this slowly. There’s no hurry, and the more care you take here the better your rolls will look.

Sushi 5If you do a halfway decent job, your roll should look like the above picture. If it looks messy, there’s good news…it still tastes awesome!

Sushi 6Use a serrated knife to cut the “log” into 6 pieces. Repeat the above steps until you run out of nori. If your knife sticks at any point in this process, dunk it in warm water before cutting. Here’s one batch of California rolls sliced and ready for dipping in soy and wasabi! NOM NOM TIME!!!



Categories: Miscellaneous, Nutrition

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