My kids love Japanese food, I guess that runs in the family! Unlike my Little Girl, my Son is not quite fond with raw fish or sashimi, just yet. My Little Girl is definitely more adventurous in terms of trying new food. But one item that they both enjoy is California Roll! Well, honestly, I think California Roll is in the “American food” category, not Japanese. Ha! Of course, I’m not going to be technical with my kids. After all, I always encourage them to try different/new food, and California Roll is definitely a good starting point when you are new to Japanese food.
That’s why today I am sharing with you on how to make the Classic California Rolls in 2 different ways 經典加州卷 (兩式). These are quite easy to prepare as you can see from the video tutorial above. I prepare rice and Chinese dishes almost everyday. Therefore, I prepare my sushi rice in my trusted rice cooker. If you don’t have one, you can prepare the rice in a pot on stove top, or get a box of to-go rice.
There are a few basic tools and ingredients in preparing sushi rolls, such as the rolling mat, nori (seaweed), sushi seasoning package, etc. I’ll list them all at the end of this post for your reference. After you’ve obtained these basic tools and ingredients, you can make different type of sushi rolls. The sky is the limit and you can be creative with the fillings you like as well.
In the video tutorial, I shared two different ways of making California rolls. The first way is the more classic way, with the nori on the outside and the rice and fillings wrapped inside (see picture above). I also used the classic ingredients, such as avocado, Japanese cucumber, and imitation crab meat.
The second way of rolling the California Roll is with the rice on the outside, wrapping the fillings inside the nori. Then, I roll the entire sushi roll on some toasted sesame seeds for more flavor and textures. Last but not least, some masago eggs on top for a crunch. They are comparable to tiny caviar with a little salty and briny pop.
I hope you enjoy today’s recipe and video tutorial. These are so easy to make and they’ll make wonderful summer party food as well. Thank you for stopping by today and stay tuned for more fun and easy recipe and videos.
Tools and Ingredients Used:
Zojirushi Rice Cooker: (Click here for more information)
Nori (seaweed): (Click here for more information)
Japanese Short Grain Rice: (Click here for more information)
Japanese Powdered Sushi Rice Seasoning (Clickhere for more information)
Toasted Sesame Seeds (Clickhere for more information)
Imitation Crab Meat Sticks (Clickhere for more information)
Sushi Bamboo Rolling Mat (Clickhere for more information)
Classic California Roll – 2 Ways 經典加州卷 (兩式)
Makes 3 cut rolls
1 cup dry short grain sushi rice (yields 2 cups cooked rice)
1 ounce Instant Sushi Seasoning (follow package instructions)
3 sheets Nori (Roasted seaweed for sushi)
6 pieces Imitation Crab Meat
1/4 Japanese cucumber, cut into thin strips
1 ripe avocado, sliced
1/4 cup toasted white sesame seeds, if using
Masago eggs for garnish, optional
In a bowl, rinse rice until water is clear. Place in rice cooker and add fresh water and cook the rice according to rice cooker instructions.
When rice is cooked, transfer to a plate and mix in the instant sushi seasoning. Gently toss to combine. Let rice cool completely to room temperature. 1 cup dry rice yield 2 cups cooked rice.
1st Way - Rice Rolled Inside Version:
Cover bamboo rolling mat with plastic wrap. Place a piece or Nori on the sushi rolling mat, shiny side down. Place 2/3 cup of cooked rice on top. Slightly wet your hands (so the rice won’t stick) and spread the rice evenly.
Place 2 pieces of imitation crab meat, cucumber and avocado slices on the bottom part of the rice. Grab the edge of the mat closest to you and keep the fillings in place while rolling it into a tight cylinder. Apply gentle pressure and use the mat to help shape the roll.
Unroll the mat and wrap the sushi roll with plastic wrap (this make it easier to cut). Cut into 6 small pieces, remove plastic wrap and enjoy!
2nd Way - Rice Rolled outside with sesame seeds:
Cover bamboo rolling mat with plastic wrap. Place a piece or Nori on the sushi rolling mat, shiny side down. Place 2/3 cup of cooked rice on top. Slightly wet your hands and spread the rice evenly.
Then, turn the sheet of Nori over so that the rice side is down. Place Nori on rolling mat.
Place 2 pieces of imitation crab meat, cucumber and avocado slices on the bottom part of the nori.
Grab the edge of the mat closet to you and keep the fillings in place while rolling it into a tight cylinder. Use the mat to help shape the roll.
Unroll the mat. Place sesame seeds on a plate and roll the sushi roll on top. Then, wrap the sushi roll with plastic wrap (this will make it easier to cut the sushi). Cut into 6 even pieces, remove plastic wrap, garnish with masago eggs on top, and enjoy!