Go Back
Plated Zesty california rolls featured in this Sushi Rice Recipe. Featuring vibrant red and orange pepper and creamy avocado.

Sushi Rice Recipe & Zesty California Roll

Print Recipe Pin Recipe
Course: dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Sushi Rice Recipe Ingredients
  • 2 Cups Japanese short-grain rice
  • 2 Cups Water
  • 1/4 Cup Rice Vinegar or Sushi Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 tsp Salt
Zesty California Roll
  • 1 package Nori
  • 1 each Red Bell Pepper, Sliced Thinly
  • 1 each Orange Bell Pepper, Sliced Thinly
  • 1 each Ripe Avocado
  • 1 package Imitation Crab Sticks
Served on the Side
  • Soy Sauce for Dipping

Equipment

  • 1 Bamboo Sushi Mat
  • 1 Mixing Bowl (Non-Metallic)
  • 1 Cutting Board
  • 1 Plastic Wrap (Can cover the sushi mat to make rolling easier)

Method
 

Sushi Rice Recipe Instructions
  1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in a large saucepan.
  2. Let rice soak for 30 minutes and then drain
  3. Add 2 cups of water and bring the rice to a boil over high heat. Once the water starts boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Cook for 15-20 minutes or until the water has been absorbed and the rice is tender.
  4. While the rice is cooking, prepare the vinegar mixture. In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat, stirring until the sugar and salt have dissolved. Remove from the heat and set aside.
  5. Once the rice is cooked, remove the saucepan from the heat and let it sit for 10-15 minutes with the lid on.
  6. Transfer the cooked rice to a large mixing bowl and add the vinegar mixture. Use a wooden spoon or rice paddle to gently mix the rice until it is well-coated with the vinegar mixture.
  7. Let the rice cool to room temperature before using it to make sushi.
Zesty California Roll Assembly
  1. Place the nori, textured side down, on the sushi mat
  2. Moisten your hands with water to prevent the rice from sticking to them.
  3. Take a handful of sushi rice (about the size of a small lemon) and evenly spread it over the nori sheet, leaving approximately one-third (1/3) of the nori sheet uncovered at the top.
  4. Gently press the rice down with your fingers to create an even layer that covers two-thirds (2/3) of the nori sheet's surface.
  5. Leave a small border of uncovered nori at the bottom edge to help with sealing the roll.
  6. Add the peppers, avocado, & crab to the center of the rice based. Or your desired fillings, such as fish, vegetables, or exotic burgushi, in a line across the center of the rice.
  7. Begin rolling the sushi by lifting the edge of the bamboo mat closest to you, tucking it over the fillings. Use your fingers to hold the fillings in place while rolling.
  8. Continue rolling, applying gentle pressure to shape the roll. Be sure to use the bamboo mat to help keep the roll tight.
  9. Once the roll is complete, give it a final gentle press to secure its shape.
  10. Use a sharp knife to slice the Maki roll into bite-sized pieces, wiping the knife with a damp cloth between each cut for cleaner slices.