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 Starters & Snacks

January 2012
California Maki Roll
 
 

Method

  • Make sushi rice and keep aside to cool
    down.
  • Lay the bamboo sushi-rolling mat on a
    cutting board with bamboo strips laid
    horizontally.
  • Place a sheet of plastic wrap on top of
    the bamboo mat (shiny side down).
  • Place the nori on top of the plastic wrap.
    Spread a thin layer, ¾ to one cup of rice
    over ¾ of the nori leaving approximately
    one inch of uncovered nori at each end.
    (It helps to wet your fingers with cold
    water when you are patting the rice onto
    the nori.)
  • Arrange strips of avocado, lettuce and
    cucumber along the centre of the rice;
    top with crab stick.
  • After spreading the rice on the nori,
    sprinkle with poppy or roasted sesame
    seeds.
  • Cover with a sheet of plastic wrap on
    top.
  • Lifting with the bottom plastic wrap,
    turn over the nori/rice sheet onto the
    bamboo rolling mat.
  • Remove the top plastic wrap and
    proceed to make rolls.
  • Garnish with tobiko and serve with
    wasabi and soya sauce.

Serves 2


Ingredients
  • Sushi rice 200 g
  • Mizkan vinegar 80 ml
  • Salt 5 g
  • Sugar 15 g
For one roll:
  • Crab sticks 2 nos
  • Avocado 2 slices
  • Avocado 2 slices
  • Cucumber deseeded julienne
  • Iceberg lettuce shredded
  • Sushi rice 75 g
  • Nori sheet ½
  • Tobiko for garnish


    
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