Making Sushi or California Rolls

Fun to learn something a little bit different!

When I go to NC State to visit Robert (or to take him something, as usually the case)...we often visit one of his favorite little hole-in-the-wall restaurants Akari Express off Western Blvd in Mission Valley....ahh....now I'm being nostalgic for my NCSU days of long ago....

Any-hew...

He and I both love sushi rolls. Robert has a friend at State that taught him to make the rolls - here he is - making them for my party a couple of days ago!

Start with the right "sticky rice".


Obviously, Robert doesn't want his photo taken....



Take the Nori (seaweed sheets) and lie flat on foil.



Cook the rice per the directions. Robert adds rice vinegar to give it a nice flavor.

Slice cream cheese into long pieces.



Spoon the rice onto the Nori...it really is sticky!!!


"Work" the rice until it's flat - leaving some space at the "top"



Start placing your "filling" about an inch or so from the "bottom". You can be creative - what ever combinations you like. Cream cheese, avocado, carrots, cucumber, fish, crab meat....



Just layer whatever you want as the "center" of the roll here.



Robert sliced nice raw tuna for some of the rolls...



This one is ready to roll up tight.



Start at the "bottom".... squeeze it gently and roll.




Peel the foil back and repeat. The idea is to keep the roll tight - no air spaces left. Fold the extra foil to keep it out of the way. Remember, keep the roll tight!!! Squeeze it - it won't hurt!!



Keep rolling....



The finished roll - the last little bit of exposed Nori will seal the "log" .


Wrap the logs in the foil and put in the refrigerator to chill thru. This makes them easier to slice.


Ready for slicing - nice and firm.


Isn't that pretty? The end usually is ugly and gets eaten on the spot!!


Add some wasabi paste, pickled ginger and soy sauce.....YUM!!!