How to Roll your own California Roll
July 3, 2014
Ready to break out that inner chef? Well we have that first step to steer you in the right direction. With the newest addition to our most innovative line, the Woodchuck® Cellar Series Ginger Cider pairs perfectly with a plethora of dishes, but one of our favorites? Sushi! Now, we understand it’s difficult to think about rolling your own when you can head downtown and get that delectable Spider Roll prepared to perfection. So why not start simple? To pair with that refreshing Ginger cider, here is how to roll your own California Roll.
- Bamboo Mat
- Plastic Wrap
- Bowl of water
- Woodchuck® Cellar Series Ginger Cider (To pair with dinner, and a palate cleanser!)
- Crab meat
- Unseasoned Nori
- 1 cup Sushi rice
- Sesame seeds
- Rice wine vinegar
- Soy sauce
- Hot sauce
Start by preparing your sushi rice. Depending on where you purchase this ingredient, follow the suggested instructions, or prepare as follows:
Thoroughly rinse 1 cup of sushi rice with cold water. When the water filtered through appears to be clear, add the sushi to a medium sized saucepan, with 1 ¼ cup of water. Bring the rice to a boil, and then cover and bring down to a slow simmer. Let the rice simmer for about 20 minutes, or until the water has been fully absorbed. (Don’t take the lid off the pot while simmering!) Once ready, take the rice off the stove and let sit for about 10 minutes. Once cooled, add 2 tablespoons of rice wine vinegar and mix.
While the rice cooks and cools, prepare your crab meat, avocado, and cucumber. Now we would say just prepare each ingredient julienne… but who actually knows what that is? So for those, like us, who don’t, cut the avocado and cucumber into long, thin strips. (Oh, THAT’S what that means) Depending on how the crab was prepared when purchased, either cut into similar strips, or slice into smaller pieces to easily stack in your roll.
Once your ingredients are prepared, get ready to start building that roll! Take your bamboo mat, and cover with plastic wrap. This will prevent the nori and rice from sticking to the mat.
Take your nori, fold in half down the longer length, and separate into 2 pieces. (Often the Nori already has a crease for this!) Once separated, lay the shinier side down on the mat. Use the bowl of water to wet the tips of your fingers, and flatten the nori on the mat. Take your prepared rice, and place two spoonful’s on top of the nori. Wet the tips of your fingers again (to help prevent from your fingers sticking to the rice!) and evenly spread the rice until it covers the nori sheet. Continue to add rice as necessary.
Once covered, sprinkle sesame seeds over the rice, and carefully flip the nori over. Make sure to place the nori on the mat side closer to you (this will make rolling it up much easier!)
On the edge of the Nori closest to you, stack a couple pieces of … (NOW we can say…) the julienned avocado and cucumber, and then top off with some crab meat. Make sure to only stack as high as about a third the width of the nori.
You’re ready to rock & ROLL! With your middle and pointer finger holding in the filling, take the bamboo mat and start rolling up the nori. Make sure to keep an eye on the bamboo mat, and that it’s not rolling into the roll. (if need be, fold the bamboo mat back until the nori and rice have completely closed the roll) Once you can see the sushi roll is closed, finish rolling the bamboo mat up, and add a bit of pressure. Hold tight for about 15 seconds, and then unroll!
If what you find doesn’t look like a perfectly crafted sushi roll, don’t fret. (It took us about 5 good tries to make it look right!) Just try again until you recognize that mouth-watering California beauty!
Take your roll, and cut up as desired. Prepare your soy sauce and wasabi for dipping (we like to combine the two!) and your hot sauce if you’re looking for that extra spice. Pop the top off your Woodchuck Cellar Series Ginger (the perfect dinner drink and post-meal palate cleanser) and enjoy the masterpiece YOU just created!Back to Blog