Lunch

California nori rolls

California Nori RollsRecipes+
32 Item
30M
10M
40M

Ingredients

Method

1.Rinse rice until water runs clear. Place rice and water in a saucepan. Bring to the boil on medium heat. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Set aside, covered, for 10 minutes.
2.In a small bowl, combine vinegar, sugar and salt, stirring until dissolved. Spread rice onto a tray. Drizzle vinegar mixture over rice, stirring and breaking up lumps with a spatula. Continue to fan and fluff rice with spatula until almost cool.
3.Place nori sheet on bamboo mat and face long side towards you. Spread 1/4 rice over, leaving a 2cm edge along one long side.
4.Arrange 1/4 avocado, 2 slices cucumber and crab stick across centre of the nori. Use your index fingers and thumbs to roll, pulling back mat as you go. Gently press mat to shape and seal the roll. Repeat with remaining ingredients.
5.Use a sharp knife wiped with a damp cloth to cut each roll into 8, wiping knife after each cut. Serve each nori roll topped with a dollop of mayonnaise and a few salmon roe pearls. Accompany with soy.

Makes 32 Sushi rolls can be made up to one day ahead of time and kept uncut and tightly wrapped in the fridge.

Note

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