California Sushi Rolls

California Sushi Rolls

Roll your own low-fat sushi with a combination of fillings. Finish it off by dipping in a ginger-based sauce.

Recipe from Better Homes and Gardens
SERVINGS
12
YIELD
12 sushi rolls
TOTAL TIME
30 mins

California Sushi Rolls

Roll your own low-fat sushi with a combination of fillings. Finish it off by dipping in a ginger-based sauce.

Ingredients
  • 2   sheets nori (seaweed) (each about 8 inches square)
  • 1   recipe Sushi Rice Filling
  •  Desired fillings (such as small carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp)
  • 1   recipe Honey Ginger Sauce
Sushi Rice Filling
  • 1/2  cup short grain rice
  • 1   cup cold water
  • 2   tablespoons rice vinegar
  • 1/4  teaspoon salt
  • 1/4  cup finely chopped carrot
  • 1   tablespoon sugar
  • 1   tablespoon sake or dry sherry (optional)

Honey-Ginger Sauce
  • 1/3  cup honey
  • 1/4  cup water
  • 2   tablespoons plum sauce
  • 2   tablespoons soy sauce
  • 1  2  inch piece fresh ginger, peeled and thinly sliced

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Directions
1. 
Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.
2. 
Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3. 
Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4. 
Makes 12 sushi rolls.
Sushi Rice Filling
1. 
Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.
2. 
Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3. 
Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4. 
Makes 12 sushi rolls.
Honey-Ginger Sauce
1. 
Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.
2. 
Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3. 
Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4. 
Makes 12 sushi rolls.

nutrition information

Per Serving: cal. (kcal) 89, Fat, total (g) 1, chol. (mg) 2, carb. (g) 18, fiber (g) 1, pro. (g) 3, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet
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