- California Sushi Roll
Last fall I took a world foods class with my friend Beth from Bobcat Company. During the second week, we learned how to make sushi. I fell in love with the whole process; there’s rolling and smearing, all to create a beautiful piece of food. Yes, it is a process and it does take time, but I enjoy it and the end result.
Ingredients
- 1 1/2 cups water
- 1 1/2 cups short grain rice (must be short)
- 1/6 cup rice vinegar
- 1 T sugar
- 1/2 t salt
- 1/2 avocado
- 2 baby carrots
- 2 T of shredded crab
- 2 seaweed sushi rolls
Directions: Boil water, add rice and turn heat to low. When rice is ready, spead onto plate to cool. Then, dissolve salt and sugar into vinegar, sprinkle over rice.
Adding vinegar and sugar to rice
Spread rice onto a seaweed sushi roll about 1/8″ thick and about 1/4″ from the edge.
- Spreading rice on seaweed roll
Place avocados, carrots and crab along the top of the roll and roll tightly down.
Lining up the veggies and crab
