We love sushi and often people won’t even give it a try because of the misconception that it’s all raw fish. The meaning of sushi is one bite. Another thing is people won’t try making them at home. I do have a bamboo mat to help rolling, but not sure where it went. I simply used a sheet of plastic wrap and it worked just fine. Once you’ve made a couple you easily get the hang of it and remember it doesn’t have to look perfect.
Allison’s California Roll
1 1/2 cups sushi rice
Bring rice and water to a boil over high heat. Cover pot and reduce heat to low; cook for 25 mins. Once it’s cooked add the rice wine vinegar and sugar and stir. The best way to let this cool is keep stirring while you have a fan blowing on it to cool. I put the pot in the fridge and stirred every couple of minutes until it was more of a room temperature.
Spoon some rice on the sheet leaving a little boarder around the edges.
Top with a slice of cream cheese, some carrots and crab meat.
I also added some jalapeno slices on another roll.
Start rolling the end where your toppings are. You want to make sure you wrap it tight otherwise your roll will fall apart when you cut it. Pretend you are rolling a jelly roll cake. Once the plastic rolls up to the rice pull it back and continue to roll.
Cut your roll into the desired thickness.
I got about 5-6 pieces from each roll.