The MAX AC Channel #157: California Roll

Hello everyone and welcome back to another episode of the Max AC Channel. For this month of recipes, since August continues to remain the most popular birth month, we will be doing our third round of August Appetizers, where we will be making another 4 more different types of appetizers for you to make for any statistically likely party that you will be having this month. For this episode, we will be making some California Roll.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel f.or more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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CALIFORNIA ROLL (4-5 Rolls)
Ingredients:
- 1½ cups uncooked sushi rice
- 2-3 tbsp rice vinegar (you can use preseasoned rice vinegar if you have it, but if you’re using unseasoned rice vinegar, you can season it yourself with
- 1 tbsp sugar (if using unseasoned rice vinegar)
- 1 tsp salt (if using unseasoned rice vinegar)
- 2 cups water
- 2-3 sheets of sushi nori
- 1-2 small cucumbers
- 1-2 avocados
- 3-4 imitation crab sticks
- 1-2 tbsp kewpie mayo
- Some roasted sesame seeds (optional)
- Some wasabi (optional)
- Some pickled ginger (optional)
- Some soy sauce (optional)

Instructions:
1. First, we’ll prepare the rice, so give your rice a rinse with some water until it runs clear. Then, drain the excess water and add the measured water to the rice and cook it using your rice cooker or on the stovetop.
2. While the rice is cooking, we’ll prepare the rest of the ingredients, so for your crab meat, in a bowl, place your sticks along with the mayonnaise and give it a mix, breaking the crab sticks into pieces to make your imitation crab salad. Then, for your cucumbers, chop these lengthwise into thin strips, and then for your avocado, cut them in half, remove the pit, and then slice each half lengthwise into strips as well. You can sprinkle some rice vinegar onto the cut avocados to keep them from browning while you wait. During this time, you can also set up your rolling station, making sure you have easy access to all of the ingredients along with a small bowl with some water to dip your fingers in, as well as your bamboo rice mat or towel covered with some plastic wrap so the rice doesn’t stick.
3. Once your rice is fully cooked, remove it from your rice cooker or pot into a hangiri or shallow bowl and break up the rice to fluff it up. Then, before the rice cools, add in your rice vinegar as well as your sugar and salt if needed and mix until everything is well-seasoned.
4. Next, once your rice is ready, we’ll prepare and roll the sushi, so before the rice gets cold, fold a piece of nori in half, if it’s not already a half sheet. Then on each piece of nori, take ~1/2 cup of rice or so, and using your hands, layer the rice evenly on the sheet, dipping your fingers in the water bowl to keep the rice from sticking to your hands. Next, sprinkle the sesame seeds over the rice, if using, and then flip the rice and seaweed sheet over. Next, add ~2-3 tbsp of your crab stick mayo salad along the middle of the length of the nori and then place some of the sliced cucumbers and avocados on top of this. Then, when you’re ready to roll the roll, place your fingers on the ingredients and then carefully bring the bottom end of the mat or towel up, along with the plastic layer, and roll it over the ingredients, tucking the end of the nori into the center. Then, pull back the rolling mat and plastic wrap so it doesn’t get rolled into the sushi. Keep repeating this motion, rolling the roll tightly with firm pressure, until you have about 1/2 inch or so of the top of the nori showing. Then, rub a small amount of water on the edge of the nori and bring and fold the nori in, completing the roll. Give your roll a gentle squeeze so that your roll remains firm but be careful not to squeeze too hard, as you may crush the ingredients or squeeze them out of the roll. Then, wrap this in the plastic wrap and set this aside while we roll the rest of the rolls.
5. When all of your rolls are rolled, place one on a cutting board and remove the plastic wrap. Then, using a sharp knife, slice the sushi roll first down the middle. Then, cut this into 6 or 8 pieces, as desired. If your knife is sticking to the rice, run it through a damp paper towel before each slice to help keep it from sticking. Don’t worry if your roll starts to fall apart for your first few attempts. Just keep trying and you’ll eventually get the rolling and cutting technique down.
6. Once your sushi is cut into pieces, serve it immediately with some wasabi, pickled ginger, and/or soy sauce, if desired, and with that, your California Roll is ready to eat.