This California Roll with Mustard Sauce Recipe is so simple to create!

For fun, visit your local Asian store to purchase themed pieces – chopsticks, bowls, place mats, etc.

I like to wear my authentic green Kimono when making sushi at home! Perhaps you can put your hair up in chopsticks?

Ingredients

1 cup sushi rice

2 cups water

2 tablespoons unseasoned rice vinegar

1 tablespoon sugar

½ teaspoon salt

5 sheets Nori (seaweed)

½ cup imitation crab sticks

½ avocado, sliced

1 cup cucumber, sliced into matchstick sized strips

Mustard Sauce

5 tablespoons Asian Hot Peppered Mustard

1/2 teaspoon Sriracha Chili Hot Sauce

Method of Preparation

Mix sauce together and then place in refrigerator.

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Thoroughly rinse the rice in cool water. Repeat process until water runs clear. Drain well.

This entire process is worth the steps because it removes the starchy film from the rice.

Place rice in a rice cooker. (I can’t cook rice well in a regular saucepan, but you can… be sure to watch the lid, as it will drip all over and can get pretty messy!) Add water and rice.

Transfer rice to a bowl to cool slightly breaking up any clumps.

Whisk together the rice vinegar, sugar, and salt. (If you are using seasoned rice vinegar you will not need to add sugar or salt to it).

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Add the mixture to the rice and toss to completely coat rice.

Let rice sit out until cool enough to handle with your hands.

Place 1 nori sheet on a bamboo sushi mat. Spread about ¼ of the rice on the sheet in and even layer.

Keep your fingers wet, it will help prevent the rice from sticking to you.

Flip the rice covered nori over so the rice is facing down.

Place your fillings (crab, avocado, and cucumber) across the nori sheet about ¼ of the way up from the bottom.

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Start rolling using your mat to firmly keep the roll in place.

Apply some pressure to make a tight roll. If it’s not tight enough, it will be difficult to cut.

Once the roll is complete, use a sharp knife to cut into about 6 pieces.

Keep your knife clean and wet for each new slice.

Top the rolls with toasted sesame seeds if desired.

Serve with the Mustard Sauce mixture.

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