California Rolls

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 nori
• sushi rice
• 8 teaspoons ocean trout or 8 teaspoons flying fish roe
• 1 -2 cucumber, cut into thin, lengthwise slices
• 8 large shrimp, cooked, shelled, veins and tails removed (king prawns)
• 1 -2 avocado, peeled, pitted and sliced
• 4 -8 lettuce leaves, torn (optional)

Recipe

• 1 1. lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip.
• 2 2. spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. add lettuce if desired.
• 3 3. lay 2 shrimp along center, with one-quarter of cucumber strips.
• 4 4. lay one-quarter of avocado slices along center. add one-quarter of lettuce.
• 5 5. roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.
• 6 6. covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
• 7 7. lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. use your fingers to make sure roll is properly closed.
• 8 8. roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
• 9 using a sharp knife, cut each roll in half, then cut each half in half again. then cut each quarter in half crosswise to make a total of 8 equal-size pieces. cut gently to maintain shape.