California Rolls

Directions

1. Combine rice and water in a colander and rinse thoroughly until the rice runs clear.  Shake off excess water and place the rice in a saucepan with the 2 C. water.  Bring the rice to a boil and reduce heat to low, cover and simmer until the rice is cooked and sticky. About 15-20 minutes. (alternatively, this can be done in a rice cooker or instant pot) – For instant pot, follow the directions above and set the timer for 12 minutes on low pressure.  Let the pressure naturally release.

2. Meanwhile, combine the rice vinegar, sugar and salt in a small saucepan on the stove.  Very gently over low heat, dissolve the sugar.  Turn off heat and let the mixture stand while the rice is cooking.

3. Also, prepare the vegetables and crab stick by cutting the cucumber and avocado into julienne strips and quarter the crab stick.  Compartmentalize these three ingredients and set off to the side.

4. Mix the sesame seeds together on a large plate.  Set aside.

5. When the rice is finished, transfer to a bowl and immediately mix in the vinegar mixture.  Fold in the mixture until the rice is nicely coated and glistens slightly.  Place a damp towel over the bowl of rice and set to the side for a brief moment.

6. To make the rolls – cover the bamboo mat with plastic wrap.  Place 1 nori sheet on top and cover with about ¾ C. of rice. Pat the rice with moistened fingers onto the nori sheet.  Flip the sheet over and place a little less than a ¼ of the julienne cucumber, then the avocado, then the crab, about 1 ½ inches from the bottom edge of the nori sheet.  Using the mat, gently roll the mat forward, while pressing the ingredients in.  Firmly roll the sushi away from you.  Remove the roll from the wrap and roll in the sesame seeds on the plate.  Cut the ends off the roll and then cut the roll into 6-8 pieces.  Repeat with the remaining nori sheets.

7. When all the rolls are cut, place on a platter and garnish with the ginger, wasabi, and some soy sauce for dipping!