Friday, February 10, 2012

Quasi-California Rolls

I love sushi.  Really.  Not all of it, there are things that are a bit too... sophisticated for my tastes.  Also, too chewy.

California rolls are my favorite.  I love them.  A lot.  A real lot.  So much in fact, that I insisted the hubs and I learn to make them at home.  WARNING: This post is most likely offensive to sushi chefs.  If you are one, let me first say that is an awesome job, and secondly, so super sorry.

Grab some sushi rice (different than regular rice), crab (real would be awesome but I always get the imitation stuff), mayonnaise, nori, and avocado.
To make two hand rolls, use 3/4 cup of sushi rice and one cup of water.  Put them into a saucepan and stir them up a bit.  Turn the heat to high and wait for them to boil.
Once it's boiling, turn the heat down to a simmer and cover it.  Set the timer for 20 minutes and stir it a few times during the cooking process.
Take about 1/3 of the package of crab and chop it up.
Throw it in a bowl and add a couple of tablespoons of mayonnaise.  Mix 'er up.
Add just a pinch of kosher salt. CAUTION: Using kosher salt makes you feel like a real chef.  Use only if you are talking to an imaginary camera for your imaginary cooking show.  I call mine 'Crafty Girl Cooks'.
Mix it well and then set it in the fridge to chill out while we're waiting for the timer to ring.  Once it does, check on your rice.
Sushi rice is sticky, so don't panic if it seems to be stuck together.  Let your rice cool for a few minutes while you cut your avocado in half.
I only use half an avocado for two rolls, so use the one without the pit.  Throw the one with the pit in the fridge.  If the pit is in it, it won't brown as quickly. (When you're ready to use it, smack the pit with a good knife and twist it to get it out easily.)  Slice your avocado. (I'm not sure how many people use avocados, so I'll tell you that the easy way to do it is to slice it and then use a spoon to scoop it out.)

Lay out your nori.
This should be done on a bamboo mat, which I do have... but I find it's just easier for me to do it this way.  Remember, I gave all you sushi chefs fair warning.

Spoon a layer of sushi rice on top of the nori, no more than half of the cooked rice (remember, this makes two).
Spoon half the crab mixture in a line in the middle of the rice.  If you were feeling adventurous, a true California roll has the rice on the outside.  Feel free to flip it over... for me, it tastes the same if I don't and it's easier.  I WARNED YOU, SUSHI CHEFS.
Roll the roll up gently and try to make it fairly snug.
Once you're here, all that's left is for you to cut it up!  Use a sharp knife and keep some water handy... give the knife a rinse between cuts and it won't stick to the roll.
I put a little soy sauce on the plate and devour at my leisure.  You could omit the mayonnaise, add a little cucumber and make it healthier... but my body rejects all healthy things.

Have you tried making your own sushi?  Please do and tell me all about it!


  1. Alright, good to know. Sushi scares me, I've never tried it. Now that I know what it is, maybe I will. I always think of the 'chewy' kind of sushi. Thanks~Lori

  2. AWESOME SAUCE!! Now I can make some for my uber cool 21 year old son, who is el sophistico, and maybe he will upgrade me to pal instead of just the parental figure!!Thanks!


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