Great Eastern Sun Print

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. We have a large family and have enjoyed making homemade sushi for over 40 years. It’s fun to set out all the ingredients and have a sushi rolling party with family and friends. Happy sushi making!

 I highly recommend watching Chef Eddy Tseng California Sushi rolling technique on YouTube.*

Ingredients

Scale

Instructions

  1. Divide the rice into 4 equal amounts.
  2. Cover a sushi mat with plastic wrap** or NatureFlex cellophane.
  3. Place 1/2 sheet of nori with rough side up and long side of nori facing you.
  4. Dip your fingers in a bowl of cool water shaking off excess water and spread 1 portion of rice evenly over nori, press gently and sprinkle with black sesame seeds.
  5. Lift and flip the rice and nori over so it is face down on plastic wrap. Remove sushi mat.
  6. Place fillings of your choice in a line across the long side of the rice about one inch from bottom.
  7. Add a dab of wasabi or umeboshi seasoning across the roll.
  8. Roll it up, cut into 6 even slices with a slightly damp sharp knife.
  9. Serve with wasabi or shoyu sushi dip.

Notes

*This is a great video because Chef Eddy Tseng shares how to make California Rolls without plastic!
How to Make California Rolls Sushi Cooking with Eddy Tseng
How to Make Sushi Rics Cooking Cooking with Eddy Tseng

**All About Sushi Rice and How to Cook It – The Kitchn 

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