California Rolls
Intermediate | 45 min | x2
Maki wrapped inside out and coated with sesame seeds.
INGREDIENTS
| Sushi rice | 250g |
| Rice vinegar | 1 Tbsp |
| Seaweed | 8-10 sheets |
| Salmon (or red tuna) | 200g |
| Fish eggs | 20g |
| Sesame seeds | 1 Tbsp |
| Avocado | 1 piece |
| Cucumber | 1 piece |
INSTRUCTIONS
1
Prepare the rice
Place 250g of sushi rice in boiling water. Cook for 10-20 minutes. Drain well and allow to cool. Stir in 1 Tbsp of Rice Vinegar. Mix well.
2
Place seaweed on rolling mat
Cover bamboo mat with plastic film. Place 1 sheet of seaweed on the bamboo mat.
3
Spoon the rice
Spoon ¼ of the cooked rice into the center and spread to cover the sheet entirely.
4
Turn the rolling mat
Take the bamboo mat and turn it over carefully. Nori sheet ends up on top.
5
Place the filling and roll
Place the filling (salmon, avocado). Roll the mat then cut into 6 to 8 pieces.
6
Plate your dish
Sprinkle fish eggs and black sesame seeds over each roll.
