Thursday, 28 July 2011

Sushi Rolls or Californian Rolls

The boys love homemade rolls to take for school lunches, although they often have to be restrained from polishing all the rolls off when I make them the night before. They report that my rolls are way better than the $2.50 version from their school canteen.

I’m not a big fan of raw fish, so I often make Californian rolls, chicken, tuna or pork floss rolls.

For the sushi rice
2 cups of sushi rice (will make 5-6 rolls)
2 cups of water
2 tbsp caster sugar
2 tbsp sushi vinegar

1.          Wash the rice until the water runs clear.
2.          Cook in electric rice cooker.
3.          Spread hot rice in a bamboo bowl (sushi-oke) or any non-metallic bowl.
4.          Sprinkle on the sugar and vinegar and mix until evenly spread.
5.          Let the rice cool before you start rolling.
Rice cooling in the bamboo bowl.

Rolling the Californian rolls.
What are your favourite ingredients in your sushi rolls?


  1. I love prawn...

  2. Your sushi definitely looks better than Angela's sushi.


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