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Serves 4 | Prep Time 30 minutes | Cook Time 20 minutes
4 cups precooked organic white sushi rice
2 Tbsp Eden Brown Rice Vinegar
2 Tbsp Eden Mirin
4 sheets Eden Sushi Nori
2.1 ounces Eden Shake, 1 jar
1 avocado, cut in half, seeded, peeled and sliced
1 medium carrot, sliced into thin lengthwise strips and blanched 2 minutes
3 Tbsp Eden Pickled Ginger Slices, drained
4 green onions, remove white part only
2 tsp Eden Wasabi Powder (Japanese Mustard), for dipping sauce
Eden Shoyu Soy Sauce
2 Eden Sushi Mats, for rolling sushi
While the rice is still hot, pour the vinegar and mirin in with the rice, distributing it evenly. Toss with a fork or wooden spoon to cool the rice. Do not stir. When rice is cool or room temperature it is ready to use. Hot rice will cause
the nori to fall apart easily.
Place a sheet of nori on a sushi mat with the smooth, shiny side facing down on the mat. Spread approximately 1 cup of cooked rice on the sheet, covering 2/3 of the of the sheet. Moisten your fingers with a little cold water and press the rice down firmly against the nori. Sprinkle Eden Shake evenly on top of the rice. Place a sheet of plastic wrap over the rice. Turn the rice covered sheet of nori upside down and place on the wrap (rice facing down) making sure that the uncovered portion of the nori is closest to you. About two inches from the bottom of the nori, place one green onion lengthwise on the nori. Then place 2 to 3 slices of avocado lengthwise next to the onion. Place a carrot strip and several pieces of ginger pickle on top of the avocado. Roll the sushi up in jelly roll fashion, pressing firmly with your fingers and thumbs. Continue rolling until completely rolled. Wrap the sushi mat completely around the roll and squeeze very gently. Remove the sushi mat and plastic wrap from the roll. Set aside. Repeat the above steps until all ingredients have been used. You should now have 4 large California rolls.
Place the rolls on a cutting board. Fill a small bowl with clean, cold water for dipping the knife into. With a sharp, moistened knife, cut each roll in half. You will need to moisten the knife, by dipping it into the bowl of water, each time you slice the roll to prevent rice from sticking to it. Be careful not to use too much water. Cut each half in half and then each quarter in half. Repeat until all rolls have been sliced into 8 equal size pieces. Arrange the sushi on a platter.
To make the dip sauce, mix the wasabi with a little hot water creating a thick paste. Place equal portions of wasabi paste in small individual dipping bowls. Pour a little Eden Shoyu Soy Sauce in each bowl. Mix and dip the sushi into the sauce before eating.
Any of your favorite toppings may be used to fill the roll in place of or in combination with the above. Other Eden fillings such as Eden Umeboshi Plums or Paste, or thin strips of Eden Pickled Daikon Radish may also be used inside the roll.