Cali roll

Makes 4 rolls

Your traditional california roll. Make sure you use the hot house cucumbers, they have less seeds and they taste better. Use our sushi tips to ensure perfect rolls.

Equipment
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

Ingredients
For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)
1 teaspoon sugar

For the filling
1/2 avocado, peeled, seeded, sliced into long pieces
1/2 Hot house cucumber, peeled & sliced into long thin strips
1 tablespoon toasted sesame seeds

4 sheets nori*

Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.

For the filling
Layer avocado slices and cucumber. Sprinkle with sesame. Roll!

*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

Nitsume or Thick, Sweet Eel Sauce for Sushi

Ingredients

1 cup dashi (cooking stock)
1/2 cup mirin (Japanese sweet cooking wine)
1/2 cup shoyu (soy sauce)
1/4 cup sugar

Directions

1. Put all ingredients into a saucepan, and heat to boiling over medium heat.
2. Simmer the sauce for about 3-4 hours to thicken. Reduce the volume to the point that it threads or webs when picked up 

 or if u can find this in asian market or on amazon~

Easy Vegan Sushi with Tomato Spicy Tuna

The BEST vegan sushi ever, no bamboo mat required. Perfectly seasoned tomato spicy tuna replaces fish in this healthy, plant-based meal. Ready in 30 minutes! 

 Course Main Course

 Cuisine Gluten-free, Sushi, Vegan

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

Ingredients

• 2 large roma tomatoes
• 1 1/2 tbsp soy sauce or gluten-free tamari
• 1/2 tbsp kelp powder heaping
• 1/2 tsp minced ginger
• 1/2 tbsp sriracha
• 1/2 tbsp sesame oil
• 3 nori sheets
• 1/2 small cucumber
• 1/2 avocado

Sushi Rice

• 1 cup sushi rice
• 1 cup + 2 tbsp water
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1/2 tsp salt

Instructions

1. Combine the sushi rice and water in a rice cooker and cook. When the rice is nearly finished, stir in the rice vinegar, salt, and sugar. Mash the rice with a fork just a bit to ensure it's sticky.
2. While the rice is cooking, bring a small pot of water to boil. Have a large bowl of ice water ready. Pierce the tomatoes with a knife then drop them into the water. Boil the tomatoes until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further. 
3. In a container with a lid, combine the soy sauce or tamari with the ginger, kelp powder, sriracha, and sesame oil. Stir until even. Peel the tomatoes and slice the flesh away from the watery seeds. Dice the tomato flesh into small pieces then transfer it to your marinade container. Place the lid on and shake it up so the tomato pieces are all coated. 
4. Cut the cucumber and avocado into thin match sticks then prepare your sushi rolling station. On a counter or cutting board, lay out a kitchen towel with a sheet of plastic wrap on top. 
5. Place a nori sheet on the plastic wrap. With wet fingers, spread a very thin, even layer of sushi rice on the nori. Leave an inch or so of space on either end of the sheet to wrap it. 
6. Layer your tomato spicy tuna topping on the rice along with a few match sticks of cucumber and avocado. The toppings should only cover 2 inches of the rice or you'll have trouble rolling it up. 
7. Use your fingers to carefully peel up the edge of the sushi roll. Roll the edge up and over. As soon as the veggies are covered, roll over the plastic wrap then towel, using it to shape and compress the sushi roll. Continue until it’s all the way rolled up. Make sure to seal the edges. Cut the sushi roll with a sharp knife and enjoy! 

Recipe Notes

*Brown rice may be used in place of sushi rice. Be sure to mash the rice a bit with a fork so it's sticky enough to roll up. 

* For detailed visual instructions on how to roll your sushi, check out this helpful guide by Minimalist Baker. 

Teriyaki Chicken Sushi Burrito

1 cup sushi rice
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. salt
1 tsp. vegetable oil
2 tsp. sesame seeds, optional
2–3 thin pineapple spears
1 pkg. vegan chicken strips
1 cup teriyaki sauce
1 sheet nori
1/2 carrot, thinly sliced
1/4 red bell pepper, thinly sliced

• Cook the rice according to the package directions. Add the vinegar, sugar, salt, vegetable oil, and sesame seeds and mix. Let cool for at least 30 minutes.
• Place the pineapple spears and vegan chicken in shallow dish and pour the teriyaki sauce over them. Set aside to marinate.
• Place the sheet of nori lengthwise, with the dull side up, on a sushi rolling mat or piece of plastic wrap. Cover the entire sheet, except for a 1-inch strip at the top, with a layer of rice.
• Lay the pineapple, vegan chicken, carrots, bell pepper, and avocado in a line across the middle of the sheet. Carefully roll the sheet from the bottom. Moisten the strip of nori at the top with water and seal the roll together.

• Cut in half and serve  

Makes 1 sushi burrito