Today I’m featuring a guest post from my eleven year old son! He’s a budding chef and has spent the entire weekend working on his 4H Public Presentation which is going to be a food demonstration on “How to Make Sushi”. After many, many sample he decided to take on his version of the California Roll. There are many stories about how the California Roll got its name and why. Some say because the chef ran out of BlueFin Tuna and used avocado and some say because the chef put the rice on the outside to make the sushi more appealing to Americans. Either way, it started with a Japanese chef in California! Now a little boy in New York is making his own version.
- 1 sheet nori seaweed
- 4 cups prepared sushi rice
- 4 avocado slices
- 5 julienne cucumber slices
- ½ teaspoon wasabi
- 1 tablespoon pickled ginger
- 1 square of plastic wrap
- Slice the avocado into strips.
- Cut the cucumber into julienne strips.
- Cover the bamboo rolling mat with plastic wrap.
- Place a sheet of nori on the mat and spread all of your rice over the entire sheet.
- Now turn the rice covered nori sheet upside down onto the sushi mat.
- The rice will now be facing down and the nori sheet up.
- Spread some wasabi across the middle of the nori sheet.
- Then place all of your avocado, cucumber, and half of the pickled ginger on top.
- Start rolling the mat over the ingredients and roll almost one complete turn,stopping to press and firm and then complete the roll.
- Make sure the plastic wrap doesn't get rolled in.
- Remove the plastic wrap.
- Gently cut the sushi into six pieces.
- plate your dish.
Noah is an 11-year-old budding chef from New York. He lives with his parents, little brother, 6 chickens, 3 frogs, 2 guinea pigs and 1 crazy cat! He loves cooking, reading, and playing with his friends. He hopes to someday be a professional chef.