I used to be born and raised in Japan in a standard Japanese family. The sushi I ate was made superbly and punctiliously by a guardian who created eye-pleasing artwork with a reverence for every ingredient.
Then I got here to California. OMG! Sushi turned an journey of unusual elements that I by no means dreamed of mixed with the straightforward seasoned rice and seaweed. However, it's surprisingly good by no means the much less. Nearly everybody in California and all the West coast has eaten the California Roll. It is a staple in everybody's weight loss plan out right here!
California Roll
1 cup of cooled cooked small grain white rice (sub a extra nutritious brown rice)
small glass bowl
1 Tbsp of seasoned rice wine vinegar (mirin)
small crisp cucumber sliced into lengthy julienne strips
massive avocado medium sliced
2 dried seaweed sheets (nori)
optionally available : skinny julienne carrot strips, toasted sesame seeds
optionally available : crab or imitation crab (ick)
garnish : wasabi mustard with soy sauce, pickled ginger slices
Combine room temperature, cooked rice w/ vinegar (mirin). Don't smash the rice grains. Put aside. Optionally available: add sesame seeds to your liking and blend in.
On a chunk of saran wrap (plastic) or clear kitchen towel, place seaweed sheet down. Add the rice on half the sheet in a skinny layer. Add strips of cucumber and avocadoes (add optionally available carrots).
Roll the rice finish of the seaweed tightly and earlier than you roll utterly, fastidiously moist the top of the seaweed w/out rice with a smear of water. Then end rolling utterly. The moisture will "glue" the seaweed to itself in order that the roll is not going to come undone. (How to roll sushi)
With a pointy moist knife, slice the roll into pin wheels. Serve w/ soy sauce flavored with wasabi and serve a facet dish of pickled ginger.
Ta da ki mas!