California Roll カリフォルニアロール

justonecookbook.com

Shari Darke

subheading: For the Sushi Rice:

2¼ cups uncooked Japanese short-grain white rice ( 3 rice cooker cups, 540 ml; yields 6⅔ cups or 990 g of cooked rice)

2¼ cups water (540 ml)

1 piece kombu (dried kelp) ( 5 g; 2 x 2 inches, 5 x 5 cm per piece; optional, for a nice aroma!)

⅓ cup seasoned rice vinegar (sushi vinegar) (or make the homemade recipe below)

subheading: For the Filling:

5 oz real or imitation crabmeat ( 1 package (154 g each) of Kibun crab-flavored surimi; or use canned or freshly cooked crabmeat)

1 Tbsp Japanese Kewpie mayonnaise

2 Japanese or Persian cucumbers

1 avocado (large)

½ lemon (for the avocado)

subheading: For the Sushi Rolls:

4 sheets nori (dried laver seaweed)

4 Tbsp toasted white sesame seeds

toppings of your choice (try ikura (salmon roe) or yuzu-flavored tobiko (flying fish roe); optional)

subheading: For the Homemade Sushi Vinegar (optional):

⅓ cup rice vinegar (unseasoned)

3 Tbsp sugar

1½ tsp Diamond Crystal kosher salt

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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