Although more known in the US, the California roll has gained popularity in Japan in recent years. With shrimp and avocado as ingredients, it veers away from traditional Japanese makizushi, but it nevertheless is a beloved sushi variety with ingredients that are available outside Japan.
- 2 shrimps
- 0.12 avocado
- 0.12 pack daikon radish sprouts (kaiware)
- 1 small bowl cooked rice (about 5oz/140g pr serving)e
- 0.5 tbsp vinegar
- 0.25 tbsp sugar
- a little salt
- 0.5 sheet nori seaweed
- 1 tbsp mayonnaise
- to taste toasted white sesame seeds
- Peel and devein the shrimp. Make a tiny cut on the underside to prevent the shrimp from curling.
- Cut the avocado into 7-8mm sticks.
- Cut off the roots of the daikon radish sprouts.
Mix A and combine with warm rice to make sushi rice.
Boil the shrimp in hot water with a little salt and sake (not on the list of ingredients).
Place a sheet of plastic wrap on a flat surface and put the nori seaweed on top of it, lengthwise. Scoop sushi rice onto the nori and spread evenly. Flip so that that the rice side is on top of the plastic wrap.
Put the shrimp, avocado, and daikon radish on the nori. Squeeze some mayonnaise. Grab the bottom end of the plastic sheet and roll it forward. Apply gentle pressure as you roll to make to help tuck the ingredients in.
Coat the roll with sesame seeds. Slice to serve.