E Z HOME SUSHI
Where home chefs learn the art of sushi
California Rolls
Uramaki is perhaps the most popular style of sushi in America. Originally sushi was made with the rice on the inside and the nori on the outside. Many are of the opinion that Americans didn’t find seaweed appealing, but found sushi appealing when they couldn’t see the seaweed wrapping. Whether this is true or not doesn’t matter because uramaki is here to stay. Standard rolls always look the same on the outside but uramaki can be all sorts of different colors and have toppings and sauces which give these rolls an unlimited number of looks. The most popular uramaki roll is the California roll. It simply contains imitation crab, avocado and cucumber. This is the roll we recommend new sushi chefs master before moving on to more complicated versions. The California roll is quick and easy to make (and inexpensive). You don’t need a stockpile of expensive ingredients to practice your skills on these rolls. Below is a step-by-step tutorial on making a California roll.
Cover a half-sheet of nori with rice. and add sesame seeds.
Flip the nori over to make an inside-out roll.
Add sliced cucumber.
Add Imitation crab (sliced in half the long way). Too much crab takes away from the avocado flavor in the finished product.
Use a butter knife to carve out avocado. Don’t skimp on avocado because it is the primary flavor and texture in great California rolls.
Make sure you use a ripe avocado that has a creamy texture to it.
Place three thick slices of avocado inside the roll.
Lift the edge of the bamboo to bring the nori up to where you can push it over the ingredients.
Start the first part of the roll with just your hands.
Tighten the roll by pulling on the mat the opposite direction.
Finish rolling the maki and tighten again.
For beginners we recommend placing plastic wrap around the roll to help keep it in place.
Place the tip of the knife over the points you want to cut.
Slowly slice the roll (let the knife do the work). You shouldn’t have to press down much, just slowly move it forward and the knife will cut the roll. Use fingers to hold roll in place as cutting.
Cut into either six pieces or eight pieces based on your personal preference.
There you go! You’re making California rolls now! These rolls are a fundamental roll to learn. There are about as many variations possible with this roll as there are ingredients in your pantry. You can use these to try different toppings and sauces as well as experiment with different ingredients.
Beginner
Store
When you are just starting you have a few basic tools/items you will need to get started. This shop has the basics at prices that won’t break the bank.
Best Bang-for-the-Buck Store
After you get your basics, you will want to start upgrading and getting other items to make more advanced sushi.
Ideal Products Store
If you don’t have to check your bank account before going shopping, this store has the best of best options.
