California Rolls (Popular in the States)

1. 1

   Cook the rice (using a little less water than the usual amount).

2. 2

   Cut the ingredients into long strips of about 1 cm thick (or thinner).

3. 3

   Add sugar into the rice vinegar and heat to boil.

4. 4

   Add salt to adjust the taste and let cool.

5. 5

   Transfer the freshly cooked rice into a Japanese wooden sushi bowl and mix with vinegar.

6. 6

   Use a fan to cool off the rice as you mix and let cool.

7. 7

   Once the rice has cooled, lay a tightly wrung out cloth on top.

8. 8

   Place the plastic wrap, then the dried seaweed, rice and finally the sesame seeds on top of a sushi mat in that order.

9. 9

   Spread out a thin layer of rice; enough to see the seaweed below (leave 1 cm of both top and bottom edges of the seaweed uncovered with rice).

10. 10

    Flip the seaweed paper over and place the ingredients for the filling.

11. 11

    Add a generous amount of mayonnaise and sweet chilli sauce on top and roll.

12. 12

    Leaving the plastic wrap on, wet your knife with water and cut the roll into 6-8 pieces and you're done.

* Per serving · 4 servings · Values may vary.