Sushi Rice and California Rolls Recipe
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The California roll; my favorite! I’m not a brave sushi goer (no raw fish for me!), but I sure do love my California rolls. I crave these topped with spicy mayo and dipped in a wasabi/soy sauce concoction… mmm. It’s also pretty inexpensive to make sushi at home. With the right tools and this tutorial, you’ll be a pro in no time.
It’s been an exciting week in my kitchen. First selyodka, now sushi and a bunch of other things in between, just wait until next week! ;). I’m just wild like ‘dat. I’m posting this because I’ve received plenty of requests for a sushi tutorial over the years and I think I make a mighty good Cali roll. My husband agrees 🙂
Ingredients for Perfect Sushi Rice:
2 cups Japanese short or medium grain rice (such as Homai or California Calrose)
2 to 2 1/2 cups cold water*
5 Tbsp Sushi Vinegar
(Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool):
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)
*Use 2 cups water for the stovetop rice cooking method and 2 1/2 cups water for the rice maker method.
I called my favorite sushi place and they told me they use Homai (California Calrose) rice to make their sushi. So I trotted over to the store and purchased the same one. It was perfect!
Ingredients for California Roll:
1/2 lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with)
1 Avocado, ripe but still firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat + Plastic wrap to cover the mat. If you don’t have a sushi mat, try using parchment paper instead.
Dips/Sauces for California roll:
Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste
How to Cook Perfect Sushi Rice (Rice Maker or Stove-top):
1. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) (no salt required!) and cook on the white rice setting then skip to step #4
2. For the stove top method: Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with Japanese meals.
4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
5. Let the rice cool down a little. It should still be very warm when you stir in your sushi vinegar.
Assembling your California Rolls:
1. Wrap your in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).
2. Fold the pieces of nori in half to split them.
3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies and crab meat.
4. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).
6. Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
7. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.
I learned my sushi making skills after reading Mom’s culinary textbook from her college days, a little bit of trial-and-error and picked up some tips (like the wet knife and the plastic wrapped-sushi matt) from Ree Drummond.
Sushi Rice and California Rolls Recipe
![](https://natashaskitchen.com/wp-content/uploads/2013/10/Sushi-Rice-California-Rolls-Recipe-2-2-150x150.jpg)
Ingredients
Ingredients for Perfect Sushi Rice:
- 2 cups Japanese short or medium grain rice
- 2 1/2 cups cold water
- 5 Tbsp Sushi Vinegar
Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:
- 4 Tbsp Rice vinegar
- 2 Tbsp sugar
- 2 tsp salt, I used sea salt
Ingredients for California Rolls:
- 1/2 lb Imitation crab meat, p.s. the "log" shaped crab meat is the easiest to work with
- 1 Avocado, ripe but still firm
- 1/2 medium cucumber, peeled and sliced into long julienne strips
- Toasted Nori Seaweed
- Toasted sesame seeds
- A sushi rolling mat, $2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.
For Dips/Sauces:
- Soy sauce, regular or low sodium
- Wasabi paste or wasabi powder
- For spicy mayo: Mayonnaise, ~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste
Instructions
How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.
- Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
- Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
- Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
- Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
- Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
Assembling your California Rolls:
- Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
- Fold the pieces of nori in half to split them.
- Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
- Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
- Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
- Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
- Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.
Nutrition Per Serving
Can I cook the rice the night before so that it’s not as much work
Hi Linda, its best fresh, if you store the rice in the fridge before rolling, it will get hard.
Made this tonight for hubby and me. We loved it. Followed the recipe as provided. Easy to pull together and refreshing to enjoy on a hot Las Vegas night.
I’m glad that you both enjoyed it!
Hi Natasha:
I love California rolls but dont like purchasing made rolls as they contain wheat. I am gluten intolerant. So decided to try making and turned to your easy recipe. A couple of adjustments, my rice is inside the seaweed wrap, and i used real crab meat. I was a bit uncertain about flipping the seaweed with the rice so kept it inside. Overall the rolls were so tasty… made the sushi vinegar, and sooo fresh. I love to cook and this was another food that i now can make with confidence thanks to your easy to follow instructions.
Hi Marica! That’s wonderful. I’m glad you enjoyed the recipe! 🙂
Thank you for this very thorough and delicious recipe. I spent a year in Japan and was fortunate to try several different kinds of sushi. Your recipe brings me back to my time as a teacher and missionary making and eating authentic Japanese food! I see all your recipes and presentation on Facebook each week. Your attitude about food and life is inspiring and much needed in a world of uncertainty and stress. I want to encourage you to keep up the great work you’re doing. It showed that you truly love what you do!!
Hello Cecil, thank you so much for your inspiring words and good feedback. It helps motivate us to do share more recipes that you can all try. We appreciate it!
Hi, I don’t have cucumber on hand for this recipe. Could I use carrot instead? If so, should I blanch it first? Your recipes are the absolute best!
Hi Aileen, I’ve seen carrots used before. Avocado also works! You can chop it into fine-match sticks for the carrot and add that way! I hope you love this recipe!
Hi Aileen, I’ve seen carrots used before. Avocado also works! You can chop it into fine-match sticks for the carrot and add that way! I hope you love this recipe!
I was wondering if there are different flavors from different soy sauce brands. I made it (I need practice, it was messy) and I ate it (with a spoon) but it didn’t taste quite right. It could be proportions, but I thought that the soy sauce didn’t taste like a sushi restaurant. The ingredients seemed correct, just the soy sauce. What do you think?
Hi April, I have a photo of the soy sauce we used in the recipe post. We used Kikkoman natural flavors soy sauce. I know sodium vs. sodium-free or other brands may cause a difference in taste.
We’re going to try using dark soy sauce. It has a more powerful flavor than regular soy.
What can I use instead of seaweed? I really don’t like that!
Thank you.
Hi Federica, It won’t be the same without it, but here’s what I found online “Probably the most common substitute for seaweed is edible rice paper. You can make reasonable sushi rolls with it. … More realistically, try some pressed (nigiri) sushi. It has more meat, less rice, and no seaweed.”
Hello I am doing this recipe right now but it doesn’t say how much sesame seeds I have to put, can someone please tell me what is a good amount for it. Thank you.
Hi Valentina, it’s really up to preference. 1 1/2 to 2 Tbsp of sesame seeds would be plenty.
Hi Natasha, I just wanted to say I loved this recipie! Also, is it you who replies to all of these comments personally?
HI Brandon, I do my best to reply to all comments.
This will be perfect for the cookbook I am making to give my mom for chistmas
That’s a great idea! Merry Christmas!
Hey there! This is kind of off topic but I need some guidance from an established blog. Is it difficult to set up your own blog? I’m not very techincal but I can figure things out pretty quick. I’m thinking about setting up my own but I’m not sure where to begin. Do you have any points or suggestions? Cheers
Hi Danny, I recommend checking out our blog resource page HERE.
Great sushi! Wonderful recipe! Thank you!
You’re welcome! I’m happy you enjoyed that!
How many seaweed sheets do we use?
Hi Gariela, half a sheet per roll and this recipe makes 9 rolls.
Hello, I was wondering if rice vineger could be subbed with another type of vineger, like white or apple cider?
Hi Sasha, that may alter the taste but without testing, I cannot recommend without trying it myself. In the ingredients, there are instructions to make your own sushi vinegar using rice vinegar. Look towards the top of the blog post where the ingredients are listed. That is what I do to make my own.
I made mine with apple cider vinegar, and it was delicious!
I ended up using 18ml of brown coconut sugar, 42ml of apple cider vinegar, 5g of sea salt, and 20ml of water
I’m so happy you enjoyed this recipe Catherine!
I put the rolling mat inside a 1 gallon ziplock bag.
Thank you for sharing that with me, Brett!
I CANNT FIIINND THEE NUTRITION OON TISS THIING
Hi, I added the nutrition label here. Please see recipe above.
Hola Natasha, te felicito por el blog, es muy interesante e instructivo. Solo quería hacerte un comentario respecto al nori. Se corta la hoja por la mitad, doblándolas de arriba hacia abajo, y no de lado a lado, es decir no se deben cortar las lineas del nori.
Hi Raul, I had to use google translate but I think I got what you are suggesting and thank you for the tip!
je te lis sur facebook et j adore tes recettes je ne cuisine pas beaucoup mais je garde en favoris plusieurs de tes recettes j adore merci
I’m so happy you are enjoying our blog! Thank you for sharing that with us!
I make this all the time and it’s super tasty, super easy and a family favourite! Thank You – love your recipes!
I’m so happy you enjoyed that, Pam! Thank you for sharing your great review with me!
Thank you very much for sharing! You have so many wonderful recipes, Natasha! It is time to publish a book – I am not kidding.
You’re welcome Valentyna! I’m happy to hear how much you’re enjoying the recipes. I plan on creating my first cookbook this year so stay tuned! Thanks for following and sharing your thoughtful comments!
We love sushi & are going to try this sushi recipe tonight. It sounds so good! The tempura sushi mentioned in the comments also sounds devine!! Do you have a recipie for that? Would love to try it!
Thanks
Deb
Hi Deb! I haven’t tried making tempura sushi, but I sure do love the restaurant version. I guess I will have to learn! 🙂
I am going to try your recipe today but am confused about something that perhaps I missed when reading the instructions….the ingredients say 2 1/2 cups cold water but then say to add 2 cups to the rice to cook. Is the 1/2 cup reserved for something else that I didn’t see? Anxious to try this….it looks delish!
Hi Marilyn, it is 2 1/2 cups if you use a rice maker and 2 cups if you use the stove-top method. I will be sure to clarify that in the recipe. I hope you love it! 🙂
Natasha –
With this recipe I added tempura shrimp and let me just say….!!!! It was FANTASTIC! Rice was perfect!!
God Bless you for making this blog and posting regularly. It’s so descriptive, simple and tons a pictures to show step by step. Your blog is so amazing! I made so many things from it and everything is so tasty! Thank you!!
I’m so happy to hear that! Thank you for sharing your great review, Liyana!
Very delicious! I did already 3 times . Thank you so much for this recipe, Natasha.
You’re welcome Olga! I’m glad to hear how much you love the recipe. Thanks for sharing!
Hi Natasha,
Have you ever made the rice ahead of time and then assembled the sushi a day or two later? I’m curious if the texture would be wrong if it sat in the fridge a couple of days.
Hi Graycee, it will change the texture of the rice if you wait. The rice is softest and easiest to work with on day one and tends to seem dryer as time goes on.
I am excited to try this recipe. Just one question, did you cook the imitation crab meat before assembling?
Hi Lauren, the crab meat comes cooked and ready to eat so there is no need to cook it again. I hope you love the sushi recipe!
This is one of the best sushi roll recipes I have ever seen. I love sushi and I love to know and try different types of sushi. I was wondering to make sushi roll at home with the help of my sushi tools. I am definitely gonna try this. I hope it will taste good and kids will like it. Thanks for sharing such an amazing sushi recipe.
You’re welcome Steve! That’s quite the compliment! I’m happy to hear how much you enjoy the recipe! Thanks for sharing 🙂
How long would this last in the fridge?
Hi Melodie, I personally think sushi tastes best fresh when the rice isn’t firm with refrigeration but it will last as long as your veggies and avocado inside are fresh (1-2 days)
Hi Natasha,
You may want to try my favorite Sushi, which is….. A deep fried tempura softshell crab sushi. came across this at a little place in Woodbridge Va. I have now perfected it.
Mmmm that sounds fantastic!!
Hi Natasha! Made this sushi today, also I deep fried it in tempura batter and it was amazing! Thanks for the recipe!
Wow that does sound amazing!! 🙂
My all time favorite combo is
Flake crab meat mixed with spicy mayo and scallions. Put that on the rice and then add blanched asparagus and roll. Has such a great taste and crunch to it. Yummmmmmmm. I’ve been making sushi for probably 6 years now and still it’s my fave .
Mmmmm! That does sound good!
Good, step-by-step recipe, great for those who make sushi for the first time! However, the phrase “makes 9 rolls” confused me – and I literally understood 9 rolls that one person can eat; I doubled the amount of rice, and later I found out that it’s meant 9 strips of rolls…We ate rice the whole week …
Hi Lidia, yes 1 sushi roll usually has 6 to 8 sushi pieces depending on how thickly you slice them. Doubling it would definitely make a lot of sushi!
Hi Natasha, I am so excited to try this recipe tomorrow. I don’t have a rice cooker but was wondering if I can make the rice in a pressure cooker? Or should I stick to stove top method? It’s mt first time trying to make sushi.
Thanks!
Hi Irina! I haven’t tried this in a pressure cooker so I couldn’t say. I would love to know how it turns out if you experiment.
These are my favorite! I bought all the goodies to make it including the roller and look forward to making them soon! Thanks for sharing.
That’s so great! It sounds like you have a new favorite!
Awesome recipe!!! i tried making rice many different ways and in the end I regret about why I didn’t make it this way! The filling I changed up because we don’t eat crab!
Thank you Natasha for all your hard work! I know you hear it a lot! But I want to say it again and again! God bless you and help you come up with more awesome recipes! All glory be to him he makes everything in our life’s possible!
Marianna, I’m so happy to hear that my blog is a blessing to your family. Thank you so much for sharing that with me 😀.
ahh, i want to make it but just to make sure do u need to use any utensils other then knife? and where can i get the rice imitation crab meat?
It is very helpful to have a sushi mat. They are very inexpensive on Amazon.
then what about the rice and imitation crab meat?
For the crab meat, you just slice it with a knife and for the rice, you just need a pot to cook.
Hi! I’m going to be making this today or tomorrow. Can you use sushi rice instead of japanese rice? I can’t find it in my store.
The rice is called California calrose rice. Are you able to find calrose?
I rice is not sticky enough. I wasn’t able to form it correctly. Maybe I got a wrong type of rice?
Did you use Calrose rice and followed cooking instructions for sushi rice? Did you use rice vinegar? Is there anything else you might have changed?
I’ve found that if you can’t find the “proper” sushi rice, I’ll use regular white rice and just increase the rice vinegar by 50% and it comes out nice & sticky.
Thanks for sharing this tip with us!
Just made this!! so easy and so yummy!!! i was reluctant being my first time but it turned out great!
I am so happy to hear that! Thank you for sharing that with me 🙂
Perfect! We love it! Making another batch today! Thanks a lot!!!
You are welcome, I’m glad you like it 😀.
Hey Natasha! I love your site and come back to it often to look up different recipes. But lately, it’s been REALLY slow! It’s painful even trying to type this comment. I type and it takes a few seconds for the words to appear on screen. I even disabled my flash and that seemed to help a little, but all these ads make your site very slow and difficult to navigate. Thanks for all your hard work! Blessings!
Hi Tanya, I will let me ad manager know but I know they will want to know the following: what browser are you using (chrome, safari, etc) and what device (desktop computer, iphone, ipad)? Are you possibly having a slow internet connection or is it just my site that is loading slow for you? I’m not seeing the issue on my screen but I definitely want to get this resolved for you. Thank you so much for taking the time to let me know!
I tried on 3 different computers, my laptop, husband’s and at work. Using Chrome. We have very fast internet connection and I’m not having this problem with any other site. Works fine when I browse on my phone (no room for ads). My husband took a look at your site and said that it was flash heavy and needs to be optimized. All modern websites are removing flash entirely and using HTML5 (?) LOL! Whatever that means. This tech talk is way over MY head. All I want is to be able to use your site without the major lag.
Thank you so much for writing back! I do know what you’re talking about and my ad manager is working on getting those up and running on my site. I’m sorry you’re having that experience :(. Hopefully things will be better very soon!
have you tried your sushi mat in a ziploc bag? It seems to work well and fits almost exactly
That’s so smart! I love that idea! Thanks charlotte 🙂
Hi, Natasha
If I just have seasoned rice vinegar. What would i do?
In the ingredients there are instructions to make your own sushi vinegar using rice vinegar. Look towards the top of the blog post where the ingredients are listed. That is what I do to make my own.
Excellent! This was a huge hit for my kids and hubby. I thought it would be an appetizer but it was so yummy I kept making rolls until all ingredients were gone. Great dinner and super easy and fun! Thank you!
That’s fantastic! I’m glad you enjoyed the process! I love making these with a friend or one of my sisters 🙂
Hey Natasha!
I just wanted to tell you that I made this sushi for my parents (I’m under 18) and all of us loved them. This recipe makes for some really delicious sushi! Kudos on this, ant thank you for the amazing recipe!
Thank you so much for the awesome review! Kudos to you for making sushi when you are under 18!! Very impressive! 🙂
Thanks for the great instructions. Locally I can buy brown rice sushi that I love. I tried to use brown rice of several different types to make my own brown rice sushi, but have not had any success. Do you have any tips on how to make brown rice sushi? Do I need a particular brand of brown rice?
I’ve never tried making brown rice sushi so I don’t know. I’d recommend doing a google search and following a reputable recipe site with good reviews. I wish I had a better answer for you. I love brown rice but I just haven’t tested it with sushi to figure out how to make it sticky enough to work well.
The recipe makes for some wonderful sushi. However, it is a bit frustrating dealing with this website, since it automatically scrolls to the bottom of the page every 10 seconds, while you are trying to study the recipe.
Thank you for the nice review! Also thanks for letting me know that you’re having that experience. That is definitely not normal and I will contact my ad company right away! Thank you again for sharing that with me.
What about the salt and sugar? while putting vinegar, do i just add salt and sugar too?
Hi Tina,
“(Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool):
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)”
If you aren’t using “sushi vinegar”, you want to do the method above. Does that answer your question?
Hi Natasha,
When you say it makes 9 rolls, do you mean it makes 9 rolls before you cut them into 1 inch pieces, or makes 9-1 inch rolls?
Yes, it makes 9 rolls full rolls before cutting them into 1-inch pieces. 🙂
Hi there!!!
I had tried to make sushi at home before but had not succeeded. I must say this is a great recipe. The sushi rice turned out just perfect and the whole family loved the rolls.
Thank you so much!!!
Oh that’s just awesome! I’m so happy you all loved the recipe! Thanks Anna 🙂
wow thats awsome
I struggle to get my rice the right consistency. ;-(
Did you make it according to the above instructions and use the correct rice?
You are awesome! I just saw these:) I just LOVE LOVE Sushi, cannot wait to try these. BTW with smoked salmon, avocado and cucumber its one of my favorites but these look for sure so good.
I love the idea of smoked salmon since I’m not brave enough for raw fish 🙂
hi,I know this comments a little late but why do you cut the nori in half?
Absolutely love this recipe! It was easy and simple to follow. I made a mistake and put the seaweed outside instead of inside and still came out great. Last May, I went to go visit my son and his family in the South and made it for them. I ended up making a plate full of the of the recipe and my daughter-in-law wants to make it for her family.
I’m so glad you liked it! Thanks for a great review!
Question, can yu sub the sushi rice with sticky rice?
I haven’t tried that so I can’t really say? Do you mean like a cooked sticky rice? Do you prepare it a special way?
I just dicoverd sticky rice, but basically its high on glucose or somethg like that, and that what makes it sticky and all you do is steam the rice.
Hi Natasha the recipe is fantastic and the recipe is very good thank you for the recipe
I’m so glad you loved it 🙂 Thanks for a great review! I sure appreciate it 🙂
Yummy!!! Thanks for the recipe
You are welcome :).
THANK YOU 🙂
Natasha! I love your website, first of all. Every single recipe I’ve tried so far has worked. I am so glad I found it! We just made this sushi for the first time and it turned out wonderful! Thank you for posting such great recipes:)
Fantastic!! I’m so glad you were able to utilize the tutorial. Honestly, I pull it up everytime to make the rice and make sure I didn’t miss anything :). Thanks so much for your awesome feedback 🙂
I just made these today and they turned out sooooooo Good! Exactly like at sushi place. I cant believe i was hesitant tomake them before. My husband really loved them too. Thank you for the recipe!!
P.s I used parchment paper paper to roll them and it turned out great!
Great job Yelena, thank you for such a good review :).
Wow! Thank you! This is such a great tutorial – I LOVE sushi!
You’re so welcome! I still use my own tutorial when I make it. I hope it’s helpful to you!! 🙂
How do you get the sushi rice to not stick to the plastic wrap? Mine always does.
I actually haven’t had any issues with it sticking to the plastic wrap, that is why I use it. It may have something to do with how you are preparing the rice? Maybe your’s is a stickier variety? I’m just pulling straws here ;). Have you tried my recipe for rice?
Hey Natasha thank you for recipe. I have a question where can I find a recipe for thanksgiving turkey? I tried last year and it was good!!! But I never saved the recipe.
I don’t currently have a recipe for thanksgiving turkey. I had a picture on my instagram account and alot of people wrote in with how they make theirs. That might help. I’m not sure if I’ll get a chance to make and post one this year or not.
I have The best turkey recipe 🙂 http://leascooking.blogspot.com/2012/11/perfect-thansgiving-turkey-recipe.html
Beautiful sushi pictures Natasha 🙂 It’s our family favorite food! Sushi are delicious with tuna fish too (with mayo). 🙂
Thank you Lea!! I’ll have to check it out 🙂
I meant canned tuna 🙂
So my sister made this sushi this weekend, and it was the BEST! 🙂 Thanks for the recipe!
Great, I love to hear a good report :).
great! now you have me craving sushi at 11:45 at night! 🙂
Uhhhhh,… sorry? 🙂
Beautiful! They look perfect, Natasha!
I used to make California rolls all the time when we lived in Calgary. Now, in Vancouver, Japanese restaurants are everywhere and so cheap. I take my kids there when they crave sushi.
I’m a total opposite from you. I eat only sashimi and some rolls with brown rice. No mayo and crab meat. From now on, no wasabi (contains colours) and ginger (contains aspartame). Just plain fish with soy sauce. The best!
I know, I’m complicated.:)
I’m just not brave enough for raw fish (unless it’s selyodka!) 😉 There’s a place nearby with cheap sushi for lunch, but feeding a crowd would still be pretty spendy going out. It’s a nice idea for entertaining too.
For sure, I agree.;)
Oh yay I got so excited when I saw this! Can’t wait to surprise my husband!!:)
Let me know how it works out :).
Nice pictures as always.Same here,I don’t eat raw fish.Did you try with tempura shrimp and crab? its really good with smoked salmon or brined fish.I like to mix crab,green onion,and mayo together. Sometimes I make it all in one for the big BOMB!lol
Thanks for the ideas Nadia, I really would like to try using smoked salmon next time :).
I love California rolls! I also am not a risk taker when it comes to sushi so I only stick with these and the shrimp tempura rolls. Those are also bomb! Ill have to make this soon! Thanks:)
I would eat shrimp tempura rolls as well… I have weakness for shrimp :).
I mix the crab with cream cheese in a blender since I don’t really like the taste of imitation crab.
That sounds tasty, thank you for sharing ;).
Natasha – how about you try making sushi WITH selyodka 🙂 highly recommend.
My husband actually mentioned that to me but I think he was just kidding :). But this could be a great combination.
We call it “Ukranian sushi” 🙂 we use selyodka that is already cleaned to make it easy on us.
That’s awesome!! I’m so curious, I just might try it 🙂
This is amazing! Maybe I will finally give making sushi at home a try! 😉
Thank you Vitaliya, let me know how it turns out :).
Great pic’s. I also like to mix crab meat with mayo. I think it makes sushi more delicious. Also try smoked salmon with cream cheese for filling next time 🙂
Smoked salmon with cream cheese – Vera, you are speaking my language :D.
Can’t wait to try it!
Enjoy! 😉
What an awesome tutorial, Natasha! And the pictures are beau-ti-ful! We are huge sushi lovers and it was tough going from a sushi restaurant on every corner (quite literally) in Vancouver to very little sushi available in London. “What do you mean there is no takeout sushi in our area?”, was my first question on a Friday night 3 years ago! 🙂 Making it at home is sometimes the only way to go!
How awesome is it to live in London?! (Besides the sushi situation) 😉
You are right I should really stop complaining! 🙂
Thank you, thank you, thank you! We love sushi in our family but I was always too scared to make it because of the rice. Now I have the perfect recipe 😀 and will make it often.
The rice turns out perfect and it’s easy to make (especially with a rice maker) but even without a rice maker it isn’t too complicated.
Oh my goodness! I love the vibrancy of your pictures!
I am not a raw fish eater either, so I love Cali rolls)) I usually mix the crab meat with mayo before adding it to the sushi.
I bet that makes your sushi extra juicy! Do you mix with plain mayo or spicy mayo?
I am a demon for sushi. I love the idea that I can fee my addiction at home now! And so fancily!
Definitely nice to be able to make a large batch at home and eat as much a you want!!