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How to Make California Roll Sushi This is the traditional way to roll any type of rolled sushi, which is called maki sushi. There are actually two options for this method: rolling with the sushi rice on top of the sheet of nori, as we do here; or with the nori flipped over so the rice ends up on the outside of the finished roll (uramaki sushi). Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. You can have Sushi Roll using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sushi Roll

Prepare 1 1 of Nori sheet.
It's 1 Cup of Rice.
Prepare 2 of Crabsticks.
It's Pinch of salt.
Prepare 1 Tablespoon of Sugar.
Prepare 1.5 Tablespoons of white Vinegar.
It's of Wasabi.
Prepare of Soya Sauce.
Prepare of Pickled Ginger.

Sushi roll (or roll sushi for Japanese) is a unique Westernized version of the Japanese maki sushi (or maki zushi). Like the maki sushi, it usually involves "rolling" the rice and nori using a makisu. To roll your own sushi at home, you'll need several sheets of nori (dried seaweed), a batch of sticky sushi rice, and some fresh fish or other fillings of choice. Start by spreading the cooked rice in a thin layer over the nori, leaving room in the center for your main ingredients.

Sushi Roll instructions

For this recipe I have used the readily available(in Indian Markets) Sona Masoori rice. If you have access to Sushi Rice, please go through the link in the description..
Cook the rice in a pressure cooker or a pan, how you would normally cook it. It should be to a consistency that it's soft and fluffy, but doesn't get mashed up.
Drain the rice and keep it to cool down completely.
Mix the sugar and Vinegar in a bowl.
To this solution add the cooled rice and keep fluffing the rice with a fork till the vinegar has coated the rice. Never try to compact down the rice in an attempt to get the rice sticky.
If the rice is looking moist, fan it to remove excess moisture (else, when you spread the rice on the nori, the nori will turn soggy and tear and the roll will not hold).
Place the Nori (dried seaweed) on a sushi bamboo rolling mat with the rough side facing up..
Spread the rice in a thin layer covering the entire mat and press down, leaving a little gap at the edges. Do not try to put more rice than is necessary. (I know it's tempting to put that lil' leftover rice, been there, done that. And it came out a bit messed up).
Place your filling, I have just used crabsticks here. You could use cucumber, spring onions, asparagus, pickled carrots or anything that goes with it. The only thing to note is that try not to put more than 3 fillings at a shot, since otherwise the roll becomes too big to seal effectively..
Now you need to roll to form your sushi. I'm including a link here on how to do that (finding it a bit hard to explain without a vid/pic tutorial) http://www.wikihow.com/Roll-Sushi Use method 1 in the link.
Make sure to compact the sushi as you roll it. Once the roll is done allow it to rest for a minute.
Take a sharp wet knife and cut the rolls into bite size pieces and serve with Wasabi, Soy sauce and Pickled Ginger.

If the California roll had a hotter older brother, it would be the spider roll. The tempura crab and spicy kick makes this little gem the best classic sushi roll. I could literally eat two-dozen spider rolls in one sitting. Obviously, there is no perfect ranking of the best classic sushi rolls. To roll the sushi, cover a bamboo rolling mat with plastic wrap.