Assorted Sushi Rolls

what goes in:
sushi rice
3 C medium grain white rice
120ml rice vinegar
60ml sugar
10ml salt

California Rolls
Seaweed sheets
one ripe avocado, skinned, seeded and cut into strips
black sesame seeds
3/4 C crabmeat, cut into strips
2T Japanese mayonnaise
1/2 t salt

Pickle Rolls
any type of Japanese pickle
pickled ginger
pink cod floss


1. Once rice is cooked, allow to cool to room temperature. Put vinegar, salt and sugar in a pot and heat to melt sugar. Stir for an even mixture. Allow to cool.

2. Add vinegar/salt/sugar mixture to rice gradually while folding rice gently. Use an electric fan to cool rice further for about 5 minutes. Rice will appear shiny and will be sticky to the touch.

3. Mix crabment, Jap mayo and salt together in a bowl.

4. Place bamboo mat on table and line with cellophane wrap. Place one sheet of seaweed wrap (shiny side down) on top of cellophane. Spread a layer of rice evenly on seaweed and sprinkle black sesame seeds randomly thru'out rice layer. Press firmly on rice to flatten it.

5. Flip seaweed and rice on the other side so that the rice is now on the cellophane and shiny seaweed surface is facing up. Line avocado and crabmeat horizontally onto seaweed and roll away to get california rolls!

6. For pickle rolls, use same method except without the layer of seaweed. Coat with pink cod floss for a pretty-looking sushi.