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Happy California Roll

Happy California Roll

Happy California Roll: The name says it all!

Sushi is hands on, delicious and so much fun to make! Grab some friends and family, turn on some tunes and enjoy a night of cooking together. This recipe will get everyone involved!

Difficulty: 4 / 5

  • 1 large apple (pink lady)
  • 1 Avocado
  • 1 Cucumber
  • 1 Packet of nori
  • 200 grams of pollock
  • 2 Cups of sushi rice
  • ¼ Cup of Champagne Vinegar
  • 2 tsp of honey
  • 3 tbsp Honey Ginger White Balsamic
  • 2 tbsp soy sauce
  • ½ Cup of mayonnaise
  • 2 tbsp Sriracha hot sauce
  • 1 Cup of ice water
  • 1 Egg
  • ¾ Cup of flour
  • 1/8 tsp of baking soda
  • 1 – 2 cups of panko
  • Frying oil (Peanut oil works well)

Step 1 - Prepare sushi rice by washing it in a strainer until the water runs clear. Then cook the rice in 2 cups of cold water either on the stove top or in a rise cooker. While the rice is cooking mix the champagne vinegar and honey together in a small bowl. Once the rice is fully cooked fold in honey and vinegar mixture with a rice paddle and allow to cool.

Step 2 - Prepare the Sriracha mayo by combining the mayonnaise sriracha and honey ginger balsamic vinegar ins a small bowl. Whisk with a fork and alter to taste.

Step 3 - Prepare the tempura batter by placing the ice water in a small mixing bowl. Stir in one egg then add the flour and baking soda and stir. Do not over mix, lumps are okay! Place this mixture in a long accessible container (that will fit your sushi roll). Next pour your panko into a similarly shaped container and set it next to the tempura batter mixture. This is also a great time to begin heating the frying oil.

Step 4 - For the sushi: Mix soy sauce and vinegar into a small dish and add
pollock to marinade. Cut cucumber, apple and avocado into long thin slices. Lay out sushi mat and place one sheet of nori on top. Cover the bottom half of the nori with cooled sushi rice. To evenly distribute the rice, cover the rice with a sheet of saran wrap and lightly press the rice to evenly cover the bottom half of the nori all the way to the edges. In the middle of the rice place your sushi fillings (cucumber, apple, avocado and pollock) make sure it is distributed evenly horizontally across the rice. Grab bamboo mat from the bottom and wrap around sushi toppings. Gently press the mat around the toppings to form a long square shape. Lift the bottom edge of the mat from the rice and use it to roll your sushi to it's soon to be finished state. Once rolled gently press around the bamboo mat in the square shape once again to ensure the sushi roll is nice and firm. Dip sushi roll into tempura batter and make sure every surface is coated with batter. Next, place the roll into the panko dish and cover thoroughly. Carefully place sushi roll into fry oil using tongs Once golden and crispy, carefully remove the roll from oil. Using a paper towel gently blot out any excess oil from the roll. Cut into six even pieces using a large and very sharp knife. Drizzle some Sriracha mayo on top and enjoy!

  • Honey Ginger White Balsamic
  • Champagne Vinegar