Master Recipe

Name: Master Recipe
Yield: Makes 7 rolls (each thin roll 1¼ inches in diameter; each medium-thick roll 1¾ inches in diameter)
Cuisine: Japanese
Ingredients: 3 tablespoons Sriracha mayonnaise sauce or 1 tablespoon wasabi; 3 tablespoons Sriracha mayonnaise sauce or 1 tablespoon wasabi; ½ cup toasted white sesame seeds or tobik-ko roe; ½ cup toasted white sesame seeds or tobik-ko roe; 6 cups (lightly packed)* prepared sushi rice (⅞ cup, 4.2 ounces, per roll); 7 half-sheets nori (laver); choose the thicker variety; 7 half-sheets nori (laver); choose the thicker variety; Fourteen ½-inch-square, 4-inch-long cucumber sticks (for cutting instructions); ½ pitted large avocado (3½ ounces), cut into 14 long sticks and then peeled; 1½ cups crabmeat (7 ounces) or 7 sticks faux crabmeat; 1½ cups crabmeat (7 ounces) or 7 sticks faux crabmeat

Classic California Roll

Preparation info

Makes
7
rolls (each thin roll 1¼ inches in diameter; each medium-thick roll 1¾ inches in diameter)

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

This is the Adam and the Eve of today’s inside-out rolls. It is filled with the now conservative-sounding mixture of crabmeat, cucumber, and avocado. The crabmeat can be mock or real, but the real, more expensive crabmeat, of course, makes the rolls taste much better. This roll is

Ingredients

Asia
Japan
Fish course
Pescatarian
Gluten-free

Ingredients

Method