It’s crazy how fast time flies when you’re running on fumes. I cannot wait for the dietetic internship to be over. Working, homework, and trying to find time to work out and cook is leaving me with very little time to sleep. What has been keeping me so busy? On top of the work we have to do in rotations 8 hours a day, we have additional projects, homework, readings, etc. to keep us busy. I had the great honor to be one of the managers for cooking demos we held in late January and early February.

The interns presented 6 dishes total; I had a blast making this Brown Rice California Roll with a fellow intern for our audiences! It’s so simple and so good that I just couldn’t resist sharing the recipe that we came up with!

Sushi is one of my favorite foods in the world. No lie – I could eat it for every meal, every day and not get sick of it. As much as I love going out for sushi, it can get a little pricey. So while it’s nice to dine out once in a while, it makes a lot more sense to just make it at home! I can’t recall how long I’ve been making sushi. I do remember my mom making rolls for parties growing up, and I’m fairly certain I just picked up the skill from observing her. I still think observation is the best way to learn how to roll sushi, but I had Mike document the process and I hope that these pictures will help!

Brown Rice California Roll
makes 4 rolls 

2 cups brown rice
4 teaspoons low sodium soy sauce
4 tablespoons seasoned rice vinegar
4 sheets nori*
1 kirby cucumber, cut into 1/16 matchsticks
1/2 large carrot, cut into 1/16 matchsticks
1 ripe avocado, thinly sliced
3 sticks imitation crab meat, shredded
1/2 cup + 2 tablespoons fat free mayonnaise, divided
2 tablespoons Sriracha chile sauce
1/4 teaspoon roasted sesame oil

Special Equipment:
Bamboo sushi mat*

1. Cook rice in rice cooker and medium pot with 4 cups water and 2 teaspoons of the soy sauce.
2. When rice is cooked, transfer to a flat, non-metal bowl. Sprinkle remaining soy sauce and seasoned rice wine vinegar on top and toss to coat. Cool rice about 15 minutes, tossing occasionally.
3. Add 2 tablespoon mayo to imitation crab and stir to combine.To roll the sushi:
4. Set bamboo mat on flat surface with slats running crosswise.
5. Arrange nori shiny-side down on mat.
   
   
6. Using damp fingers, press 3/4 cup rice onto nori in 1 layer, leaving a 1 3/4″ border on the side of farthest from you.
   
7. Arrange 1/4 of the carrots in an even strip horizontally across rice, about 1″ from the side closest to you.
   
8. Arrange 1/4 of the cucumber in the manner, just above the carrots.
   
9. Arrange 1/4 of the avocado slices just above the cucumber.
   
10. Evenly distribute 1/4 of the crab on top of the carrot, cucumber, and avocado.
    
11. Beginning with the edge closest to you, lift mat up with thumbs, holding filling in place with your fingers.
    
12. Fold the mat over the filling and gently squeeze firmly along the length of the roll, tugging on the edge of the mat farthest from you to tighten.
    
13. Continue to roll, by lifting up the mat, rolling the sushi forward, and squeezing. Be careful not to roll the mat into the sushi!
    
14. Open mat and roll log forward to seal completely.
    
15. Transfer roll, seam side down, to a cutting board. Slice into 9 pieces with a wet serrated knife.
    
16. To make the dynamite sauce, mix together 1/2 cup mayo, Sriracha, and sesame oil together in a small bowl.
    

*You can find these items at an Asian grocery store. Larger grocery stores may carry these as well.