Chef Tom’s Roll Your Own California Sushi
California sushi rolls are one of the most popular sushi in America. While they look difficult to make, they’re actually easy once you master the simple technique. Best of all, they’re fun to make and delicious to eat. You can fill them with your favorite fillings from avocado and cucumbers to fried tofu or crab, season with wasabi or shoyu and roll in organic black sesame seeds.
- Divide the rice into 4 equal amounts.
- Cover a sushi mat with plastic wrap or NatureFlex cellophane.
- Place 1/2 sheet of nori with rough side up and long side of nori facing you.
- Spread 1 portion of rice evenly over nori, press gently and sprinkle with black sesame seeds.*
- Lift and flip the rice and nori over so it is face down on plastic wrap. Remove sushi mat.
- Place fillings of your choice in a line across the long side of the rice about one inch from bottom.
- Add a dab of wasabi or umeboshi across the roll.
- Roll it up, cut into 6 even slices.
- Serve with wasabi or shoyu sushi dip.
* Dip your fingers in a bowl of cool water and shaking off excess water before handling the rice will keep it from sticking to your hands.
The Art of Making Sushi
In Vegetarian Sushi, author Brigid Treloar starts her introduction with “Sushi, and in particular, vegetarian sushi, is not just a delicious food but an edible work of art.” We couldn’t agree more with Brigid, sushi is a work of culinary art and its creative creations are only limited to your imagination! There are traditional Japanese sushi styles and fillings, like the Hosomaki, thin roll and Futomaki, fat roll to the popular American style California uramaki, inside-out sushi rolls.