California rolls are a great introduction to the wonderful world of sushi, especially for people who are a bit squeamish about eating raw fish.
Mouthful of California Roll. Sophie, at age 11.
This is the story of my 11 year old daughter’s first attempt to make California Rolls!
I’m a teacher, so Back-to-School, signifies a new beginning…a new year for me. I still love a fresh box of crayons…they’re cheap…it’s a thrill. Crayons are my favorite for coloring…sepia, burnt umber, sienna, grey. I always wonder why there are never enough of the neutral colors, and always too many of the bright colors, which I never really seem to see in real life.
I encourage my students to peel off the paper, break those perfect crayons in half, and use the sides, bottoms, edges and points. Why are we so tied to perfection? The perfection of a crayon? And yet, a 5 year old will gravitate, no, fight, for the “perfect” crayon. Which is why I always grab the nub, the edge, the sliver, knowing that they will mimic my actions, and will grab the imperfect too.
Sophie’s finished California Roll.
I think we always seek perfection…we strive for it…yearn for it. But it’s not real. Martha made us all feel as though, if we could afford it, we would be living a life of shell encrusted photo frames and exquisite, white sand, torch-lit, Long Island beach parties, with all the guests wearing color coordinated clothes…Yes!
Those are the parties I throw…the food I serve…the life I live…no, not really. Not really ever. I wish more people thought of me as the broken crayon that I am. I am burnt, sepia, umber, and if you would peel away my paper, you would find I am not perfect…just a crayon, trying to color the best that I can.
Sophie’s sushi “mise en place”.
The kids are making their own lunches this year. If they had their choice, they’d eat sushi every day. This summer Sophie decided she wanted to learn how to make California Rolls . I had some left-over brown rice, an avocado and a cucumber, so we popped out to grocery store to grab a package of nori and some surimi.
Add a thin layer of cooked, cooled brown or white rice to a piece of nori, (seaweed) spread to the edges.
If you have an 11 year old, I don’t need to tell you about them. They know everything already. I showed her once, and then she wanted to make them all the time…By herself, thank you very much!
If you want, add some wasabi, or wasabi mayonnaise on top of the rice.
Her 17 year old sister started asking her to make it for her, and then wanted to learn for herself, so Sophie taught Emma. They will trade off lunch duties.
Top the rice with a layer of surimi, imitation crabmeat.
Emma, who does not like to cook, says she’ll make California Rolls, only because it’s “fun”. So I took pictures of Sophie making sushi this weekend.
Add thin slices of cucumber and avocado.
Will their lunches be “perfect”? No. Do they have to be? No, as long as they’ll eat them! I make a batch of brown rice on Sunday, buy some surimi, nori, avocado and cucumber and let them go.
Roll away from you, using the bamboo mat to help make the roll tight. (Sophie’s showing the finished roll)
Sometimes they put wasabi mayo, sometimes wasabi from a tube. Let me preface this by saying I am not a trained sushi chef, so don’t write me and tell me it’s not “authentic”.
Slice the California rolls into 6 or 8 pieces.
I wanted to make something easy, that my kids could make on their own, without my help. They make the rolls themselves, but sometimes fight about the “proper” rolling technique.
I hope you like making these easy California rolls!
- 3 cups cooked brown or white rice
- 2 tablespoons of rice wine vinegar
- 1 teaspoon sugar
- Surimi (imitation crab meat, you can get organic, wild-caught at Whole Foods, either in chunks or in the cylinder form)
- Cucumber peeled and sliced into thin strips
- Wasabi mayonnaise or wasabi paste
- Sliced avocado
- Make the brown rice ahead of time. Whisk rice vinegar and sugar together and toss with cooled rice.
- Layer rice on top of nori.
- Spread a thin layer of wasabi or wasabi mayonnaise.
- Add strips of surimi, cucumber and avocado.
- Roll tightly and cut into 6 pieces. Serve with soy sauce and pickled ginger.
Del's cooking twist says
I never tried sushis myself but now that I see your recipe step by step whipped up by a 13th year old girl, I have to try as well! Thank for a great recipe and Happy Birthday to your daughter 🙂 -Del
Cynthia says
It’s not all that hard Del! Give it a go!
Libby with Lemony Thyme says
I love this post Cynthia. For multiple reasons. “knowing that they will mimic my actions, and will grab the imperfect too.” what a fabulous line. Sophie is adorable and she has inspired me to attempt sushi at home. We’re huge fans. Thanks for sharing. xo
Cynthia says
Thank you so much Libby! Let me know how it goes!
Christina | Christina's Cucina says
Happy birthday, Sophie! Now I could go for those sushi rolls anytime! They look fantastic (sans wasabi, though)! 😉
Hom jonhz says
I don’t have a roller mat so I just put the ingredients in a row, and just get all the requisite portions of each into my mouth before eating. It tastes remarkably similar. Sushi a la carte, sort of.
Cynthia says
Whatever works! But you can pick up a bamboo roller mat for just a couple of $ at an asian market or even world market!