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California Rolls

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Ingredients
  

  • 2 cups Japanese short or medium grain rice
  • 21/2 cups cups cold water
  • 5 tbsp Sushi Vinegar
  • 4 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 2 tbsp sea salt

Ingredients for California Roll:

  • 1/2 lb imitation crab meat
  • 1 avocado ripe but still firm
  • 1/2 medium cucumber, peeled and sliced into long julienne strips
  • toasted nori seawood
  • Sushi rolling mat + Plastic wrap to cover the mat, if you dont have a sushi mat, try using parchmetn paper instead.

Instructions
 

How to cook perfect sushi rice

  • Wash the rice with cold water until he water runs clear.Drain well. If you have a rice maker, follow rice make instructions (add 2 cupsrice and 2 1/2 cups water) no salt required and cook on the white rice settingthen skip  to step #4
  • For the stove top method put drained rice in a heavysauce-pan and add 2 cups cold water. Cover tightly and set the pan over highheat and bring to ab oil. Once it boils reduce heat to medium and let cookcovered until all the water is absorbed (7-8 min ) do not remove the cover tocheck but listen for the bubbling to stop.
  • Once you hear a faint hissing sound, reduce the heat to verylow and cook another 6 min. Remove from the heat and let stand 15 min covered.this is the basic white rice eaten with Japanese meals.
  • Transfer the hto rice to a large bowl and braek it up to get rid of all the hot clumps
  • Run your sharp knife through a damp paper towel bef oreslicing so the rice wont stick as much. Cut the roll in half then line the twohalves up and slice into even 1 inch rings. I have found that it slices easierwhen you slice quickly.