California roll with wakame and nori
The California roll was created in defiance of Japanese traditions to make a sushi roll without seaweed. At the time, people were not yet accustomed to the taste of seaweed. That’s a different story now! Seaweed is often called the food of the future—rightfully so, as it’s packed with essential nutrients.
Cook the rice according to the package instructions. Let it sit for 15 minutes, then season with rice vinegar, sugar, and 1/2 teaspoon of salt. Keep the pan covered until you are ready to roll the sushi.
Cover both sides of the bamboo mat with plastic wrap. Place the nori sheet in the center, widthwise.
Briefly rinse your hands with lukewarm water and shape a portion of rice into a ball about the size of a tennis ball. Place it in the center of the nori sheet and spread the rice evenly across the surface. Make sure to cover the entire sheet up to the edges, except for the top end (where you will roll towards); there, the rice can extend 1.5 to 2 cm beyond the edge.
Finely chop the dried wakame in a food processor until the pieces are a few millimeters in size (or crush them in a tea towel with a hammer). Sprinkle the wakame evenly over the rice and press lightly. Now flip the sheet over and place it at the very bottom of the bamboo mat.
Fill the roll with carrot, cucumber, avocado, and salmon. Begin rolling upwards until the roll is half open and half closed. Check if it’s evenly filled— the nori sheet should form a nice round shape inside. Add more filling if necessary. Continue rolling while applying firm, even pressure with your hands to shape a tight sushi roll.
Remove the roll from the bamboo mat. Dip your knife in warm water and slice the roll into eight equal pieces.
Serve with wasabi, sushi ginger, and soy sauce.