by Jackie Ang-Po
Ingredients for the rice:
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
4 cups uncooked Japanese short or medium grain rice
5 cups water
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool. -cook rice according to instruction -when the rice is cooked,transfer in a large bowl; sprinkle with the vinegar dressing to coat;
Ingredients for the stuffings, etc:
5 sheets of nori
1 large cucumber
3 ripe mango or avocado
10 pcs of imitation crab sticks or kani sticks
ebiko or tobiko
roasted black sesame seed
cut fruits and vegetables in batonette or julien strips
lay the nori on the mat rough side up, it makes the rice stick and spread easier. With a wooden spatula or rice paddle, spread rice evenly over the front 3/4 of the seaweed, leaving the last 1/4 bare and also trying not to spread too thickly or mash the rice unduly. It helps to wet your wooden spatula regularly. Try to cover right up to the front edge as much as possible.
with thumbs and fingers take hold of the back edge of the seaweed which has no rice spread on it, and lift it off the mat and flip over the seaweed sheet, so that the rice goes face down onto the mat.
Once you’ve flipped the rice over, lay your ingredients in a line about 1/4 the way in to the seaweed, for California rolls use Mangoes, Avocado, Crabstick, Cucumber.
Then roll the seaweed from the front, starting it by hand, tucking it over with your fingertips so that all the ingredients stay together….
Then finally finish off by picking up the mat as shown, and roll tightly into a neat, compact roll.
When you’ve rolled it, leave it to stand for about 5 minutes. If desired you may then roll the roll over a layer of ebiko or sesame seeds -serve with wasabi, soy sauce, and pickled ginger