California Maki Rolls

Day 23 of my 8 week #PantryChallenge

Switched things up a bit. I noticed a significant difference in my energy level, attitude and weight over the last month. While I had frozen vegetables on hand as well as cabbage, beets, carrots, etc. my body craved fresh, crisp greens. It just goes to show just how IMPORTANT they are! I normally eat salads with dinner, but with this challenge the leafy greens were the first to go. My body has very succinctly told me that’s no longer an option. So, I spent $3 last night on a small avocado, large cucumber and head of lettuce. Worth it!


Eel Sauce:

½ cup Soy Sauce

½ cup White Sugar

½ cup Mirin

1 Tablespoon Hoisin Sauce

2 teaspoons Fish Sauce

1 teaspoon Cornstarch

Sushi Rice:

1 cup Sushi Rice

1 cup Water

1 Tablespoon Rice Wine Vinegar

¼ teaspoon Sugar

Pinch of Salt

3 Nori Sheets

6 Imitation Crab Sticks

½ cup Carrots; shredded

½ cup Cucumber; shredded

1 small avocado; sliced

  1. In a small saucepan, add the eel sauce ingredients, minus the fish sauce and cornstarch. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Whisk the cornstarch and fish sauce together in a small bowl and pour the slurry into to saucepan, stirring until the sauce thickens. Cover and remove from the heat.
  2. Add the rice to a strainer and rinse until the water runs clear. Add it and the remaining sushi rice ingredients to a pan and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Scoop into a bowl and cover with a damp towel. Cool to room temperature.
  3. Meanwhile, line a sushi mat with plastic wrap; wrapping 3 times and folding the excess over the top and bottom. Set an addition 12 inch piece of plastic wrap to the side and fill a small dish with warm water.
  4. Dip your fingers in the water and spread about 1 cup of rice onto the sushi mat in an even layer slightly larger than the Nori sheet.
  5. Add the Nori, shiny side up, and top with a thin layer of rice. Layer 1/3 of the imitation crab, cucumber, carrots and avocado. Roll the sushi roll tightly and place in the center of the plastic wrap you’d set aside. Repeat with the other 2 rolls.
  6. Run a sharp knife under water and slice the rolls into 8 even pieces. Remove the plastic wrap from each segment and roll in your desired toppings. Drizzle with eel sauce and serve with soy sauce, wasabi and pickled ginger.
  7. Enjoy!

Looking for a main dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “California Maki Rolls

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