California Rolls with Cool California Wines
Even if you’re not into sushi, you’ll probably enjoy this crisp and cool treat (it only contains cooked seafood). California Rolls are surprisingly easy to make with just a couple of inexpensive new kitchen tools, and serve as fantastic appetizers or the main dish. Getting friends involved in the rolling process can be fun too—just make sure to keep your guests’ wine glasses full. We suggest any of these California wines served chilled: Sebastiani Russian River Sauvignon Blanc, Page 23 Sauvignon Blanc or La Famiglia Pinot Grigio.
California Rolls
2 cups sushi rice
1/2-cup sushi vinegar or rice vinegar
3/4 lb. cooked crabmeat, cut in pieces
1 avocado, peeled and cut in fine pieces
1 cucumber, peeled, seeded and cut in fine strips
1 package Nori seaweed sheets
1 tube of wasabi
Soy sauce
Pickled ginger
Bamboo mat for rolling sushi (inexpensive item found at most Asian markets)
Cook 2 cups of sushi rice according to package directions. When rice is finished cooking, allow it to cool for 10 minutes. Drizzle sushi vinegar over rice and mix thoroughly. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber in lengthwise strip on rice.
To roll, slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.
