California Roll with Kiwi

키위 키위

serves 3

Ingredients
1 1/2 cups rice
4 tablespoons japanese rice vinegar
2 1/2 tablespoons sugar
1 1/2 tablespoons salt
4 sheets seaweed
5 sticks imitation crab, cut into long, thin pieces
4 tablespoons tobiko
1/2 cup japanese mayonnaise
4 tablespoons tonkatsu sauce
1 kiwi, cut into long, thin pieces
1 japanese cucumber, julienned
1/2 avocado, peeled, seeded, and cut into long, thin pieces
1/4 cup purple cabbage, julienned
Sesame seeds

Directions
Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in rice cooker, and follow the instructions on a rice cooker.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature.
Cover a makisu (sushi rolling mat) with plastic wrap. Place a sheet of seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise and tobiko in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber, cabbage, kiwi slices, and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Squeeze mayo and tonkatsu sauce on top. Repeat with the remaining ingredients.
itadakemasu!