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Californian kina sushi rolls

  • 40 minutes
  • 30 minutes
  • 4-6 rolls
Californian kina sushi rolls

Many young people from a great variety of cultures visit the O'Brien's idyllic backpackers accommodation. An eclectic collection of international dishes, all with a Kiwi twist such as this one, await the visitors.


  • ½ cup short-grain or sushi rice
  • ¼ cup sushi vinegar
  • 1 carrot, peeled
  • 1 telegraph cucumber
  • 4-6 nori sheets
  • a little wasabi paste, optional
  • 6 fresh kina, opened


  1. Wash the rice in a sieve until the water runs clear. Drain the rice and let it stand for 30 minutes.
  2. Put the rice and 1½ cups water in a saucepan and bring to the boil. Lower the heat, cover and then simmer for 12 minutes. In the last minute bring the rice back to a boil before taking it off the heat and standing it for 15 minutes. Do not remove the lid during the cooking and standing time. Using a paddle, cut through the sushi vinegar and then transfer the rice to a wide container and spread out. Allow to cool for 10 minutes.
  3. Cut the carrot and cucumber into julienne (very long thin slices). Set aside.
  4. Take a sheet of nori and place it on a bamboo sushi mat. Press a large handful of rice over the nori. Drizzle a little wasabi paste down the centre, if wished. Arrange a few cucumber and carrot slices on top and then place a single layer of kina on top.
  5. Use the mat to help roll up the sushi firmly. Cut into 1cm thick slices and arrange on a platter. Serve with soy sauce and wasabi on the side for dipping.

Cooks Tips

- Use cooked crayfish meat to replace the kina.

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