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California rolls

Ingredients 11
Servings 50


  • 500
    Japanese or short-grain rice
  • 1
  • 20
    rice vinegar
  • 10
  • 10
  • 8
    nori (seaweed)
  • wasabi to taste (optional)
  • 2
    cucumbers, peeled
  • 1
    avocado pear
  • 100
    pickled ginger slivers
  • soy sauce


Wash rice in cold water and drain well. Place rice and water in a medium-sized saucepan and bring to boil. Reduce temperature and simmer, uncovered, for 4 to 5 minutes or until water has been absorbed. Cover, reduce temperature to very low and cook for anther 4 to 5 minutes. Remove saucepan from heat and allow to cool. Blend vinegar, sugar and salt and stir into rice. Cool. Place 1 sheet nori on a piece of clingwrap on a flat working surface. Place 1/8 rice along top edge of nori, packing firmly. Spread a little wasabi down centre of rice. Dice cucumber and avocado pear, drain and place on top of wasabi. Top with ginger. Using clingwrap as a guide, roll up firmly from filling end. Press nori to seal edges. Wrap in clingwrap and chill overnight. Using a sharp, flat-bladed knife or electric knife, cut roll into 2,5 cm thick rounds. Repeat process with remaining nori and other ingredients. Serve with small bowls of soy sauce, or extra wasabi mixed with soy sauce, for dipping.

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