California Rolls

this recepie is to use 10 sheets of nori (seaweed) to make five just cut the recepie quantaties in half.

3 1/2 cups of japanese medium grain rice
3 1/2 cups water
5 tablespoons Rice Vinegar
5 tablespoons caster sugar
2 teaspoons salt
1 packet of toasted nori (seaweed) 10 sheets
soy sauce, wasabi ,pickled ginger (optional)
3 carrots peeled and cut into thin wedges
avocado sliced into thin lengths (rub with lemon juice t help preserve)
crab sticks cut into halfs or fourths depending on what you prefer

Method for rice

1. Rinse uncooked rice thoroughly under lots of cold running water.
2. Prepare filling while rice is cooking.
3. Cook the rice as your rice cooker says to do normally, stir only once wile cooking, when the rice cooker says it is finished cooking fluff rice. close lid and let stand for 10 minutes. on keep warm setting. The rice should be shiny ans sticky
4.transfer to long tray and let cool to room tempeture (aprox. 10 min.) (do not refrigerate)
5. heat vinegar, caster sugar and salt, over low heat until sugar dissolves
6. sprinkle over rice and let set for 3 minutes
7. use emediatly

Preparing sushi

1. lay gladwrap over bamboo mat, place nori on top of gladwrap shiny side down.
2. to spread rice spread in center 1/2 inch thick make sure you leave room on both ends of the nori.
3. near the edge of the rice on the side closest to you start to stack your ingrediant in a triangle.
4. roll the sushi about 1/3 of the way slightly squeezing tightly as you continue to roll to ensure a tight roll, lightly moisten the end with water to seal the roll
5. refridgerate a couple hours before eating, cut right before eating. you can eat with soysauce, wasabi, or ginger if you want.
6. enjoy!!!
TIP: before we cut the sushi we cut the ends of to make it neater you can if you want too.

me with aprox. 5 rolls of sushi