LAZY SUSHI CALIFORNIA ROLL
JUST (don’t) ROLL WITH IT
Ever feel like sushi but were too lazy to leave your house? You know you can make it, but the thought of painstakingly rolling rice between seaweed wraps isn’t working for you? Well, I have good news for you… Lazy Sushi! Yeah, I don’t know why I’m typing this intro like an infomercial either. Sorry. But hey, don’t let that stop you from trying this recipe, because it is damn tasty and ridiculously simple.
If you know me at all, you probably know that I love sushi. As in, I have a cute lil’ prawn nigiri tattooed on my arm – that kind of love. This was my first time making any form of sushi, and to tell you the truth, my main reasoning was so I could use my new sushi serveware! I found it on a deal site and could not resist. I can’t find the exact same one, but there’s a similar one (boop! incoming affiliate link) here. I topped my lazy sushi with chipotle aioli, which of course isn’t generally used in sushi, but it gave it a lot of flavour and worked well with the other flavours. You can leave it out, or replace it with whatever sauce you desire – but *I* think it was the perfect choice.
Now, these ingredients are of course for a california roll – but it’s so easy to mix it up and make whatever you like! If you’re not sure, look up what’s in your favourite sushi roll, and use them. Next on my lazy sushi agenda will be a philadelphia roll version – mmm! This recipe is equal to approximately 4 servings. (Trust me, you’ll want more.)
SO, YOU’LL NEED:
- 2 cups dry sushi rice
- 5 tbsp rice wine vinegar, divided (4 + 1)
- 1/2 tsp sea salt
- 2 tbsp white sugar
- 1/4 cup soy sauce
- 300g imitation crab meat
- 1 carrot, grated
- 1 cucumber, cut into thin sticks
- 1 avocado, peeled & diced
- 1 & 1/2 tbsp chopped pickled sushi ginger
- 1 nori sheet, crumbled
- sesame seeds, to garnish
- chipotle aioli, to serve
- Rinse your sushi rice under running water for a few minutes (until the water runs clear) before transferring to a medium sized saucepan, along with 2 & 1/4 cups of water. Bring the rice to a full boil, then reduce heat, cover with lid, and let simmer for 15 minutes. Once done, remove from the heat and let the rice sit for another 15 minutes.
- Meanwhile, combine 4 tablespoons of the rice wine vinegar along with the sugar and salt in a small saucepan. Heat over medium heat, whisking until sugar has dissolved. Remove from heat and let cool. Once the rice has finished resting (see above step) pour the rice wine vinegar mixture over the rice and mix well.
- In a large mixing bowl, combine the imitation crab meat, grated carrot, cucumber, avocado, pickled sushi ginger, and crumbled nori sheet. Set aside.
- Mix together soy sauce and remaining 1 tablespoon rice wine vinegar. Keep aside for dipping. (You can also spoon some on top of each mixture.)
- Divide the rice on seperate plates/bowl, then place crab meat mixture on top of each. Add chipotle aioli and sesame seeds if desired. Serve immediately.
As always, I hope you liked this recipe. If you end up making this & trying other ingredients/combinations, I’d love to know what you made and how it went! What’s your favourite kind of sushi?