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Japanese sushi – California roll


I think sushi is the all in one good eat that can not only make you feel full easily but also consist of enough nutrition for a good health. I’ve never been to Japan to luckily enjoy the original sushi there but here in America, Japanese restaurants are ubiquitous so that my sushi craving can be resolved anytime.
Sushi in America has its own name, depending on where that sushi originates from. Correct me if you find that American sushi has the same name as its brother in Japan. California roll, well, its name probably tells you where it is from. This sushi is very easy to make and of course, very easy to eat. I’m not a big fan of avocado but the combination of this fruit and crab really balance the flavor of the sushi. You shouldn’t be intimidated when rolling sushi. Just practice and practice.

– 3 cups hot cooked sushi rice (botan rice is good)
– 200g imitation crab leg, chopped
– 1/2 cup mayonnaise
– 1 tsp chili sauce (Sriracha is good )
– 1 big avocado or 2 small Mexican avocado, 2 mm sliced
– 1 tsp lemon juice
– 2 tbsp toasted white sesame seeds
– 3 nori sheet, halved
Sushi rice vinegar
– 3 tbsp sugar
– 2 tbsp apple cider vinegar

– mix sushi vinegar with hot cooked rice with a fork. Set it aside
– add the lemon juice on the green side of avocado to prevent the avocado from getting dark
– mix mayonnaise, chili sauce with imitation crab. Set aside

– divide the sushi rice into 6 portions and follow the pictures to know how to roll the sushi
– Note that you should use a sharp knife when cutting the sushi. After each slide, use a damp cloth to clean the knife. This tip can help you have a beautiful cut.

To serve: dip with soy sauce mixed with washabi







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