Posts Tagged ‘cooking at home’

Make Your Own Sushi: Sushi For The Doubtful – California Roll

Saturday, February 11th, 2017
Image Credit: https://www.sushihaven.co.uk/california-roll.html

Image Credit: https://www.sushihaven.co.uk/california-roll.html

For those who are doubtful of trying new things, or even just of raw fish, California rolls are a great place to start, and to introduce your friends to sushi. In fact, they were originally made “inside out,” with rice on the outside, to make sushi more accessible to Americans. The most commonly used ingredients in California rolls are avocado, cucumber, and crab meat.

The first step is to cook the rice itself, then to season it with sushi rice vinegar. Cut your ingredients so that they’re ready for use. Gently tear the seaweed into halves. Place your bamboo mat in front of you, and lay a sheet of plastic wrap, roughly the size of the bamboo mat, on top. Lay a half sheet of seaweed on top of the plastic wrap and cover it entirely with a layer of rice. Sprinkle sesame seeds on the rice for extra decoration and taste.

Take another piece of plastic and lay it on top of the layer of rice, just to keep the rice from sticking to the bamboo mat. Flip the whole thing over, so that the seaweed is face up. Now peel the top layer of plastic off. Line up your ingredients in the center. Just like with the salmon roll, I’d recommend putting the avocado, the softest ingredient, in between the others; for example, surrounded by the crab meat and cucumber.

Now you’re ready to roll the sushi together! Just as you would with a standard roll of sushi, pull the seaweed back so it aligns with the edge of the bamboo mat, then hold the edge of the seaweed and the bamboo mat together with your thumb and index fingers. Holding the ingredients in place with your remaining three fingers, fold the seaweed layer over the ingredients and press down. Peel the bamboo mat back, realign the sushi, and finish rolling it together. Now unroll the bamboo mat, and gently tug the plastic wrap out from inside the sushi. Leaving the plastic on the outside of the sushi, roll the whole sushi again in the bamboo mat.

From here, simply cut your sushi. Because the sticky rice is on the outside, it’s easier to just cut the sushi through the outside plastic. Once you’re done cutting, pull the two edges of the sheet of plastic apart from each other and take the sushi out of the plastic layer. Enjoy!


This is the third chapter from an e-book by one of the Campus Clipper’s former publishing interns, who wrote about how to make sushi. Follow our blog for more chapters from this e-book. We have the most talented interns ever and we’re so proud of them! For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourage them to discover new places in the city and save money on food, clothing and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

Become a fan on Facebook and follow us on Twitter and Instagram

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Make Your Own Sushi: A Salmon Roll

Saturday, February 4th, 2017
Image Credit: http://12tomatoes.com/impressive-homemade-sushi-recipe-handrolled-salmon-avocado-and-cucumber-sushi/

Image Credit: http://12tomatoes.com/impressive-homemade-sushi-recipe-handrolled-salmon-avocado-and-cucumber-sushi/

Let’s start with a salmon roll. For this dish, you will need: seaweed, sushi rice, sushi rice vinegar, smoked salmon, cucumber, and carrot, as well as your bamboo mat. You should also have a cup of water and a spoon ready. The first step is to prepare the ingredients, starting with the rice. Begin by washing the rice, then cook it in a pot, just as you would with any other type of rice. If you don’t have a stove, you can use a microwave instead.

While the rice is cooking, go ahead and cut your ingredients into strips about three or four inches long and a quarter of an inch wide. If the vegetables are tougher, like carrots, it’s a good idea to boil them a little first so they’re easier to cut. Fold down about two inches from the sheet of seaweed and gently tear it off. Now place the large piece of seaweed horizontally on top of the bamboo mat. Dip your spoon into the cup of water; if your utensil is a little wet, it will help keep the rice from sticking. Spread the rice onto the seaweed, leaving a border of about an inch on the top, and about half an inch on the bottom.

Fold the bottom border up to the edge of the rice and pat it gently, then place the two inch strip of seaweed next to the part you just folded up. From here, line up your ingredients. I generally place the carrot on the bottom, smoked salmon in the middle, and cucumber at the top. This way, your softest material is surrounded by more solid ingredients, and your fingers aren’t in salmon mush. Now line a few extra grains of rice along the upper edge of the seaweed; the rice will act like glue when you roll the sushi together.

Pull the seaweed down so it aligns with the bottom of your bamboo mat. Hold the seaweed and the bamboo mat together at the bottom edge with your thumb and forefinger. With your three remaining fingers, hold the lined-up ingredients in place, then fold the seaweed and rice layer down over the ingredients. Then peel the bamboo mat back, pull the half-rolled sushi so it aligns with the edge of the mat again, and roll the bamboo mat and the sushi together completely.

The roll is now finished! When cutting it, use back and forth sawing motions to help maintain the sushi’s round shape. Enjoy!


This is the second chapter from an e-book by one of the Campus Clipper’s former publishing interns, who wrote about how to make sushi. Follow our blog for more chapters from this e-book. We have the most talented interns ever and we’re so proud of them! For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourage them to discover new places in the city and save money on food, clothing and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

Become a fan on Facebook and follow us on Twitter and Instagram

Share