Creating a healthy lifestyle through simple recipes

Sushi Time – California Rolls


I am obsessed with sushi lately. Since the cafeteria at work has been remodeled to reflect a high end hotel that offers the most amazing food (including sushi), I have been more than obsessed with sushi than normal. My Buddy Nick is actually convincing me to splurge on the bigger options. He’s such a good/bad influence. I only try to treat myself about once a week, since we all know sushi is so costly. Since I’m feeling up for a new challenge in the kitchen, I decided to head to Woodman’s today and tackle sushi on my own!


What actually started this obsession this week was coming across the sushezi which is an amazing spritz-like tub that makes sushi creations easy! I’ve ordered mine, but we need to wait a few weeks for this delivery. In the meantime, I thought I would attempt making some rolls the normal old school way.


Everyone at the store looked frantic trying to get set for the big Thanksgiving meals. I eased my way into the speciality aisle and found everything I needed for this sushi at such amazing prices. (I love Woodman’s for these projects!) Whole Foods would have the needed ingredients too if that’s your cup of tea. I bought everything for under $20. I even found the sushi roller as part of this cost. You better believe I’ll be making sushi all week for lunch!


Why haven’t I done this earlier? I’ve been sitting at sushi bars and watching these amazing sushi chefs do this for years! I think sitting at the sushi bar actually helped me in this experiment.

And yes you will need to find specific sushi rice & vinegar and seaweed sheets but it’s worth it. How does it taste? It tastes better than grocery store, but not better than a sushi restaurant (obviously). The key to the delicious rice is mixing in the sushi vinegar into the rice. And the key to a great sushi roll is the amount of rice you use the way you chop your fillings.







And of course The Hubs timed the prefect fireplace setting with the completion of my rolls. What a perfect dinner setting for a Saturday night.


Sushi Creation


  • Rice:
  • 2 cups Japanese short or medium grain rice (such as Homai or California Calrose)
  • 2 1/2 cups cold water
  • 5 Tbsp Sushi Vinegar
  • California Insides:
  • 1/2 lb Imitation crab meat
  • 1 Avocado
  • 2 mini cucumbers sliced into long julienne strips
  • Nori Seaweed Sheets
  • Garlic sesame seeds
  • A sushi rolling mat + Plastic wrap to cover the mat.
  • Toppings:
  • Soy sauce for dipping
  • Wasabi paste or wasabi powder
  • Sriracha Mayo


1. Wash the rice with cold water until the water runs clear. Drain well. Cook Rice and Water until done. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool down a little. It should still be very warm when you stir in your sushi vinegar.

2. Wrap your roller in plastic wrap to avoid sticking and having to wash it.

3. Spread a generous handful of sushi rice onto the nori seaweed sheet. Use WET FINGER TIPS (and keep wet) to spread the rice evenly over the entire surface of the nori. The amount of rice you use is preference and will take practice.

4. Flip the piece of nori over so the rice is facing down. Place your fillings across the center of your nori lengthwise

5.Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, this is a key to a good sushi roll. Once the roll is complete, sprinkle the roll with garlic sesame seeds.

6. Use a sharp knife and run it through a damp paper towel before slicing to avoid the rice sticking. Cut the roll in half, then line the two halves up and slice into even 1-inch rings.

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