California Sushi Recipe

California sushi is one of the most popular ways to make the traditional Japanese sushi recipe. In addition, it is a very healthy and rich way to eat vegetables and fish. You will see that making California-style sushi is not easy at all, so follow the steps carefully.

Ingredients to make Sushi California:

• 1/4 toasted sesame seeds
• 1 kg rice for sushi
• 5 pcs nori sheet (seaweed)
• 1 cucumber
• 1 avocado
• cream cheese
• previously cooked surimi or shrimp bars
• 1 kg of sugar
• 1/2 lt of white vinegar (you can substitute rice vinegar)
• 1 pinch of salt
• 100ml lemon juice
• 100ml orange juice
• 1/2 lt of natural soy
• UTENSILS:
• Makisu (sushi mat)
• clingable plastic or clean pak
• wooden shovel
• Sharp knife;)

How to make California Sushi:

1. The first thing we do to prepare the sushi California is to prepare the rice, we rinse it 3 to 4 times, once rinsed remember that what takes care of rice takes care of water, that is, for each kg of rice 1 lt of water 😉
2. We cook this in a pressure cooker, we DO NOT put the bell on the pot until it starts to make noise, from there we put the bell and we count 12 more minutes and turn off.
3. Let it rest and while we make miser en place (pre-preparation; pour the vinegar along with the kg of sugar and a pinch of salt, mix and let it rest, immediately cut the cucumber into bars of approximately 15 cm, only cut on the sides WITHOUT the center bones; cut the seaweed or nori in half so that we have 10 halves left and thus make 10 makes, ok now to prepare the rice:
4. In a fairly large container, we empty and we begin to pour the vinegar mixture little by little and move with the wooden spatula until the rice is without balls, the joke is that the rice is completely loose, once the rice is prepared we leave it stand at room temperature 40 min.
5. After the 40 min, now if to prepare sushi:).
6. We are going to cover the bamboo or makisu mat with plastic, this will help us so that the rice does not stick together, and we take a half of nori and place it on the top with its rough side and 200 grams of sushi rice, spread all over the sheet.
7. Place the sesame seeds on top and turn so that we can see the seaweed, place a cucumber stick, a surimi stick, 20 grams of cream cheese and sliced ​​avocado, everything must be well balanced and occupy the entire length of the nori, the thumbs go support the back of the makizu and the 8 fingers are supporting the sushi filling and we begin to roll, it must be 3 turns otherwise the roll will open ok attached the filling can be whatever you want, shrimp, salmon, tuna, vegetables, etc.
8. It’s just a commercial recipe that you can find in any establishment. Once the maki is done, now comes a somewhat complicated part, the cut (muahaha) must be cut in half and put both parts together and without pressing they must make four 1 cm cuts (normally there must be 10 pieces).
9. Now, to make the soy sauce or ponzu, just mix the lemon and orange already mentioned in the ingredients together with the soy and that’s it, you can add serrano chili and that’s it