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California Rolls

appetizers, rice

1 1/4 cups water
1 1/4 cups sushi rice
3 tablespoons seasoned rice vinegar
2 tablespoons black or toasted sesame seeds
1 teaspoon salt
3 sheets roasted nori
----Filling----
1 tablespoon wasabi powder
6 strips (7 x 3/8 in cucumber
6 surimi crab legs; halved lengthwise
1 small avocado; peeled and cut in strips
fish roe (optional)

In saucepan, bring water and rice to boil; reduce heat to low, cover and cook for 25 minutes or until tender. With fork, toss with vinegar, sesame seeds and salt; let cool completely. Meanwhile, using scissors, cut nori in half crosswise to make six 7- x 4-inch rectangles. For each roll: Place rolling mat on work surface with longest side closest. Cut plastic wrap same size as mat and place on mat; brush lightly with vegetable oil. With wet fingers, press rounded 1/2 cup rice over wrap into same-size rectangle as nori, leaving 1-inch border at closest edge. Place nori sheet on rice. Filling: Stir wasabi powder with 2 teaspoons water; spread 1/4 teaspoon into thin line about 1/2 inch from closest edge. Top with one-sixth of the cucumber, then crab; arrange one-sixth of the avocado in row beside. Holding filling in place with fingers and using mat and plastic wrap as support, bring mat over filling. Roll up tightly, lifting closest end of mat as you roll. Squeeze to compress. With sharp wet serrated knife, trim ends; cut roll into thirds. Slice each into 2 diagonal pieces. Place flat side down on serving plate. Top each with fish roe, if using. Variation: Sushi Balls or Nigiri. Place heaping 1 tablespoon rice onto oiled square of plastic wrap. Wrap around rice; twist to form ball, or thumb shape for Nigiri. Unwrap. Top with dab of wasabi mixture and slice cucumber, smoked salmon, surimi or shrimp. Tie with strip of nori or garnish with fish roe. Makes 30 pieces. Variation: Simple Sushi. Cut 2 nori sheets into 16 equal squares each. Dab wasabi mixture in centre of each square. Top with heaping 1 tablespoon rice, then thin slice smoked salmon, surimi, cooked shrimp, sliced cucumber, avocado, radish or cherry tomato, and alfalfa sprouts (if desired). Makes 32 pieces.

Contributor: Canadian Living Magazine, May, 2000

Yield: 36 pieces

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