Uramaki / California Roll
Order Ingredients
Portions
Serves 3-4 people, Makes 6 rolls
Ingredients
| 1 Pack | New Kenji Sushi Rice (Microwaveable Sushi Rice) |
Rice Vinegar Mixture
| 2 tbsp | Rice vinegar |
| --------- | Salt and Sugar to taste |
Filling for each roll: |
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| 1 strip | Sashimi grade fish |
| 1 long strip | cucumber |
| 1/2 sheet | nori seaweed |
| 1 sprig | dill |
| Some | Mayonnaise |
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How To Prepare: |
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| Step 1: Cook the rice for 2 minutes in the microwave on full power (800W). | |
| Step 2:Mix the ingredients for the Vinegar mixture together in a small bowl. | |
| Step 3:Place the cooked rice in the bowl and add the sushi vinegar. Gently mix using a rice paddle or wooden spoon until the vinegar is well incorporated. Leave to cool . | |
| Step 4: Lay your sushi mat on your work surface and cover with cling film. | |
| Step 5:Break a nori sheet in half, and place one half on the sushi mat shiny side down. The shiny side of the nori seaweed should always be on the outside of the sushi. | |
| Step 6:Dip your hands in water and place a handful of sushi rice on the nori seaweed and use your fingers to gently spread an even layer of rice to the edges of the nori. | |
| Step 7: Place the sprig of dill on the rice. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. | |
| Step 8: Lay the fish and cucumber along the centre of the nori. Add a line of mayonnaise on one side and a thin smear of wasabi on the other. | |
| Step 9: Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder. | |
| Step 10: Slightly wet the blade of a sharp knife and slice the roll. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife. | |
| Step 11: Garnish with black sesame or chives and serve with soy sauce or wasabi. |
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