13 Days – Recipe: California Sushi Roll
Let me begin by saying that I am positive that this is not the proper way to make a California Sushi Roll. This is just the way that I did it because, well, it is how I wanted to make it. I am not all about being proper; I am about making food for my family, food that I know they will enjoy…at least most of the time.
So, my oldest little requested sushi for his birthday dinner. And, if you have been reading the blog for long, you know that he got sick on his birthday, which changed our dinner plans just a bit.
Then, we jumped from his birthday to Spring Break, and I realized that I still had not made his sushi. I surprised him with it for St. Patrick’s Day dinner…because sushi is totally Irish. Right?
Well, even if we had our holidays all confused around here,
I can assure you that this was the best California Sushi Roll that I have ever made. Summer is not a sushi fan yet, but the rest of us loved it. One of the things that I love the most about it is that you can do whatever you want to with it – change what you put inside it, roll it in a different sauce (or no sauce at all), or change the Panko crumbs to crushed crackers (or no crumbs/crackers at all). It is versatile, delicious, and very simple to make. And, making it on St. Patrick’s Day means that we officially celebrated Gabriel’s birthday for 13 days, which is a new record around here.
1 1/2 cups sushi rice
2 cups water
1 teaspoon salt
1 tablespoon rice vinegar
Faux crab meat
Panko bread crumbs
Iron Chef sesame garlic sauce
Preparing the Rice
- Add the rice and water to rice cooker.
- Cook until the timer goes off.
- Remove from cooker and pour into a bowl.
- Add rice vinegar and mix to combine.
- Set aside to cool.
Preparing the Sushi
- Slice strips of crab and cream cheese for the stuffing.
- Once the rice is cooled, press the rice onto the top of a sushi wrap. You can lay down a sushi mat, plastic wrap, or just do this part on a cutting board.
- Wet your hands slightly to finish pressing the rice onto the sushi wrap, and then turn it over. The rice should stick to the sushi wrap when you flip it over.
- Lay crab and cream cheese strips down the center of the sushi wrap.
- Roll up the wrap in the same manner that you would roll up cinnamon rolls, from the outside in.
- If the rice is slightly loose, you can slightly wet your hands and press the rice and roll together.
- Pour the sauce into a plate, and roll the sushi roll around in it, using your hands to press it into the rice.
- Pour the bread crumbs into a separate bowl, and roll the sushi roll around in the crumbs, using your hands to press the crumbs into the sauce.
- Using a serrated knife, cut the sushi roll into 1 to 1 1/2 inch slices.
- Serve with your choice of dipping sauce or solo. It is delicious either way.