I've included a quick recipe for both the plain California roll & a deep fried version.
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Sushi Rice:
1 cup rice
2 cups water
2 tablespoons rice vinegar (I've substituted distilled vinegar & it turned out fine)
1/2 teaspoon of salt
In a fine meshed sieve (or place a paper towel at the bottom of your colander), wash rice under cold running water, use your fingers to sift through the rice to thoroughly rinse. In a sauce pan combine rinsed rice, cold water, vinegar and salt. Bring to a boil; reduce heat. Cover with a lid and let simmer for about 15 minutes. I suggest stirring occasionally since the rice will be sticky, you don't want it to stick too much to the pan. Remove from heat and let cool to around room temperature.
California Sushi Rolls
Ingredients
Nori sheets (seaweed)
Sushi rice
Desired fillings (such as carrot, cucumber, avocado, imitation crab meat, cream cheese)
I also suggest keeping a small bowl of cup of water nearby to refresh your fingers & keep the rice from sticking too much to your hand.
Lay nori sheet (shiny side up) on a clean flat surface (you may want to use a sushi mat, though I personally just use my cutting board); with damp fingers, spread about 1 cup of rice over each sheet, leaving a 1 inch border along one edge uncovered. Arrange desired fillings to one side of center.
Roll nori, starting with the filled side and rolling toward the 1 inch, unfilled edge. Carefully lift and roll the rice topped nori away from you. Press the unfilled edge over top, dip your finger into water and brush the border with water to seal if necessary.
Cut each roll into 6-8 pieces; enjoy!
Now if you want to make deep fried rolls, all you'll need is:
1 egg
1 cup cold water
1 cup flour
Vegetable oil
Combine egg, cold water & flour in bowl & mix well. Dip sushi pieces into batter & place into deep fryer or into a pan with enough oil to submerge sushi pieces. Let fry for about 2-5 mins or until done. Remove from oil & place onto a paper towel covered plate to absorb any oil residue. That's it!
