Main menu:
Recipes
California Rolls
________________________________________________
Number of Servings: 6
INGREDIENTS
2 cups cooked rice
1/2 cup rice wine vinegar
1/3 cup sugar
1 TBSP salt
4 seaweed sheets (about 8x7 inches)
1/2 english cucumber cut into 1/2 inch thick strips
1/4 lb cooked crab meat
sesame seeds
DIRECTIONS
In a saucepan over low heat, combine vinegar, sugar and salt; cook, stirring 1 minute. Drizzle 1/2 cup vinegar mixture over rice and stir gently to cool rice; cover with plastic wrap. Using a bamboo rolling mat, place a sheet of seaweed, shiny side down, in the center of the mat with shorter edge facing you. Moisten fingertips with water, spread a thin layer of rice (about 1 cup) over front 3/4 of sheet. Lay 2-3 cucumber strips, 1oz crab meat, and sesame seeds across center of rice. Lift front of edge of mat with thumbs and using fingertips, holding filling in place. Roll mat forward to enclose filling in center of rice and continue to form a snug cylinder, leaving about 1 inch of seaweed exposed. Moisten exposed seaweed with a little water; cut roll crosswise into 6 slices. Repeat to make 4 rolls.