California Sushi Rolls

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

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  • 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
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

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)

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.
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.
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.
Makes 12 sushi rolls.
Honey-Ginger Sauce
In a small saucepan combine honey, water, plum sauce, soy sauce, and ginger. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain into a small bowl; cool. Cover and chill. Makes a scant 3/4 cup.
Sushi Rice Filling
In a fine-mesh sieve wash rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, cold water, rice vinegar, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in carrot, sugar, and if desired,sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.

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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