California Roll

Name: California Roll
Ingredients: 4 cups water; 2 cups uncooked white rice(sushi rice); 1/2 cup seasoned rice vinegar; 1/4 pound cooked crab meat, drained of excess liquid and shredded; 2 tablespoons soy sauce, or to taste; 1 tablespoon wasabi paste; 2 tablespoons drained pickled ginger, for garnish; 1 avocado, sliced; 5 sheets nori (dry seaweed); 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon sesame seeds

Ray @cook_17012474

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4 cups water
2 cups uncooked white rice(sushi rice)
1/2 cup seasoned rice vinegar
1/4 pound cooked crab meat, drained of excess liquid and shredded
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste
2 tablespoons drained pickled ginger, for garnish
1 avocado, sliced
5 sheets nori (dry seaweed)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame seeds

Cooking Instructions

1

Wrap a sushi rolling mat completely in plastic wrap and set aside.
2

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Mix in the sesame seeds. Allow to cool to room temperature, about 30 minutes.
3

Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the rough side of nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 strips tablespoons of the crab.
4

Roll the California roll into a tight log. Remove the rolling mat.
5

Cut roll into 6 even pieces using a wet knife and serve garnished with pickled ginger, soy sauce, and wasabi paste.