Firstly let me profusely apologize to any of my Japanese family/ friends who might read this because I know that I could never make rolls with the beauty and precision of the Japanese way. These rolls are kind of made the Indian way where I kind of just thump the ingredients down and roll it all up. It works for me – in fact now even my kids have learnt the art of making (imperfect) rolls.
California Rolls (my style)
2 cups Japanese Sticky Rice ( I use Nishiki but any brand is fine)
2 cups + 2 tablespoons of water
2 just ripe avacados cut, peeled and sliced
5-6 stalks of steamed asparagus trimmed or cucumber chopped into thin long strips
6-7 pices of Osaki brand japanese fish cake (imitation crab)
3/4 cup of seasoned sushi vinegar ( any brand – I use Mitsukan or Marukan)
Bamboo mat for rolling covered in saran wrap (covering it just makes clean up easier but you do no have to do it)
- Wash the sticky rice well, add water to it and cook till done. The rice should not be too wet or too dry.
- Here is a great website which tells you how to make perfect sushi rice http://www.mahalo.com/How_to_Make_Perfect_Sushi_Rice
- When the rice is still hot add the sushi rice vinegar to it and mix it very well.
- Let it cool down a little bit and then you may begin making the rolls.
How to make the rolls
Place the following ingredients next to each other to begin rolling the rolls
Warm vinegared rice
Imitation crab sticks
Steam asparagus or sliced cucumber sticks
Kewpie Mayo (optional)
Small bowl with water
Bamboo mat (covered with saran wrap)