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California Rolls

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  • 2 -(up to)
  • 3 Sheets nori (dried seaweed for sushi)
  • 2 -(up to)
  • 3 c Prepared pearl rice (sticky rice for sushi)
  • 2 -(up to)
  • 3 tb Rice wine vinegar (or regular vinegar with 1 T sugar)
  • 1 Cucumber; peeled and julienned
  • 1 Carrot; pared and julienned
  • 1 Avocado; peeled and cut into strips
  • Prepared wasabi (japanese horseradish)


From: (Crystal D. Davis)
Date: Tue, 16 Jul 1996 08:02:24 -0500 (CDT) Prepare the rice and spread in a cookie sheet, drizzle with vinegar. Allow to cool. Cut rice with spatula the same size as a sheet of nori, but 1/2 to 1 inch shorter. Place rice on seaweed, vegetables and wasabi on rice, and dampen exposed seaweed. Roll up tightly, pressing the dampened nori down to hold the roll closed. Use a very sharp knife to cut into 1 inch thick slices. Serve with soy sauce if desired.
Digest eat-lf.v096.n098
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,