Recipe Ingredient
- Sushi rice
- 200g Nishiki rice (Japanese rice)
- 200ml water
- 1 tbsp castor sugar
- 1½ tbsp sushi vinegar
- 1/2 tbsp salt
- Roasted sushi seaweed or nori sheets (for rolling)
- Filling:
- Some filament crabsticks
- 1 can spicy tuna
- 2-3 bird chillies (cilipadi), sliced finely
- Shredded carrot
- Shredded cucumber
- Shredded half-ripe mango
- Mayonnaise
- Wasabi (horse radish paste)
Instructions
- Cook the japanese rice with the water in the usual way for about 15 minutes. When the rice is just cooked, cover the pot and set aside for 15-20 minutes.
- Combine sushi vinegar, sugar and salt together and mix until sugar and salt are dissolved completely. Pour this mixture into the hot rice. Mix well together and leave the rice aside to cool for about 15-20 minutes.
- Prepare nori sheets by cutting into pieces of 15 x 7.5cm (6in x 3in) and set aside. Combine mayonnaise with the spicy flaked tuna and cilipadi in a small bowl.
- Place a tablespoon of the rice on one end of a nori sheet. Spread out the rice slightly and add a bit of wasabi, a tablespoon of the tuna mixture and some shredded mango.
- Starting from a bottom corner of the sheet, roll it into a neat cone. Top with some shredded carrot and cucumber.
- Serve the california rolls immediately.
