The requirements for making California roll are the same as those for makizushi, with the addition of a sheet of cling film, which is necessary to achieve the inside out effect.
- Approximately 100g sushi rice for each roll
- 2/3 a toasted nori sheet
- 1 small avocado, cut into slices lengthways
- Smoked salmon, cut into thin strip
- 2 1/2 seafood sticks
- 2tbsp tobiko (flying fish roe)
- Some wasabi
- Some mayonnaise
- Place the makisu on a chopping board, cover it with a sheet of cling film and place two thirds of a sheet of nori on top, shiny side down.
- Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm. In this case, it is not necessary to leave any gap at the edge.
- Sprinkle some tobiko evenly over the rice.
- Turn the sheet of nori over so that the rice is face down on the cling film.
- Smear a line of wasabi along the length of the nori, approximately 1/3 of the way up from the bottom edge.
- Top with salmon, seafood sticks, avacado slices and mayonnaise.
- Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides. Be careful not to wrap the cling film inside the roll.
- When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.
- Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi, so that the sushi is sitting on the chopping board.
- Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds.