Growing Chefs! Ontario California Roll
California Roll
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Separate and shred the crab meat with your fingers and place into a bowl. Add the kewpie mayo and mix together.
Cut each cucumber in half lengthwise into quarters, remove the seeds then cut in half lengthwise into 8 total thin strips per cucumber.
Cut the avocado in half lengthwise around the seed. Twist the two halves until they separate. Use a spoon to remove the pit from the avocado. Remove the skin and slice the avocado into thin slices, then coat in lemon juice to help prevent discoloration.
Cut the nori sheets in half crosswise.
In a small bowl, combine the water and rice vinegar.
Get Cooking!
Wrap the bamboo sushi mat with plastic wrap. Using a 1 cup measure, dip into the water and vinegar mixture and measure ¾ full of rice.
Lay a half sheet of nori, shiny side down onto the sushi mat. Wet your fingers in the water and vinegar mixture and evenly spread the ¾ cup of sushi rice across the nori. Apply very gentle pressure so you don’t mash the grains of rice, but ensure the nori is evenly coated. Sprinkle the rice with ½ tablespoons of toasted white sesame seeds.
Flip the nori sheet over so the rice is now facing down on the mat. Place the sheet about 1 inch away from the sushi mat’s bottom edge. Starting ½ inch from the bottom of the nori, line up crabmeat, avocado and cucumber. Be mindful not to add too much filling, or it will be difficult to roll up.
Grab the bottom edge of the mat with your index fingers and thumbs, and hold the filling in place with your other fingers. Roll the mat over the filling until the rice at the bottom edge meets the nori near the top edge. Then, flip back the mat’s bottom edge toward you.
Firmly squeeze the roll through the mat with one hand while you use your other hand to pull the top of the mat away from you. This will help create a tighter roll.
Next, use one hand to lift and slightly pull the mat’s bottom edge as you use your other hand to roll the sushi and mat forwards. Keep gentle pressure on the mat as you roll. To shape, press the top of the roll with your index fingers while squeezing the sides with your thumbs and other fingers.
With a sharp knife, cut each roll in half. Then, cut each half into 4 pieces. Clean the knife with a damp cloth between slices.
Growing Chefs! Ontario Recipe
California Roll
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Separate and shred the crab meat with your fingers and place into a bowl. Add the kewpie mayo and mix together.
Cut each cucumber in half lengthwise into quarters, remove the seeds then cut in half lengthwise into 8 total thin strips per cucumber.
Cut the avocado in half lengthwise around the seed. Twist the two halves until they separate. Use a spoon to remove the pit from the avocado. Remove the skin and slice the avocado into thin slices, then coat in lemon juice to help prevent discoloration.
Cut the nori sheets in half crosswise.
In a small bowl, combine the water and rice vinegar.
Get Cooking!
Wrap the bamboo sushi mat with plastic wrap. Using a 1 cup measure, dip into the water and vinegar mixture and measure ¾ full of rice.
Lay a half sheet of nori, shiny side down onto the sushi mat. Wet your fingers in the water and vinegar mixture and evenly spread the ¾ cup of sushi rice across the nori. Apply very gentle pressure so you don’t mash the grains of rice, but ensure the nori is evenly coated. Sprinkle the rice with ½ tablespoons of toasted white sesame seeds.
Flip the nori sheet over so the rice is now facing down on the mat. Place the sheet about 1 inch away from the sushi mat’s bottom edge. Starting ½ inch from the bottom of the nori, line up crabmeat, avocado and cucumber. Be mindful not to add too much filling, or it will be difficult to roll up.
Grab the bottom edge of the mat with your index fingers and thumbs, and hold the filling in place with your other fingers. Roll the mat over the filling until the rice at the bottom edge meets the nori near the top edge. Then, flip back the mat’s bottom edge toward you.
Firmly squeeze the roll through the mat with one hand while you use your other hand to pull the top of the mat away from you. This will help create a tighter roll.
Next, use one hand to lift and slightly pull the mat’s bottom edge as you use your other hand to roll the sushi and mat forwards. Keep gentle pressure on the mat as you roll. To shape, press the top of the roll with your index fingers while squeezing the sides with your thumbs and other fingers.
With a sharp knife, cut each roll in half. Then, cut each half into 4 pieces. Clean the knife with a damp cloth between slices.