adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

California Roll Sushi
0 Likes
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Create mouthwatering California sushi rolls with seaweed, sushi rice, cucumber, avocado, and creamy crab filling.
Ingredients:
  • 1 cup uncooked short-grain white rice
  • 1 cup water
  • 0.25 cup rice vinegar
  • 1 tablespoon white sugar
  • 0.5 cup imitation crabmeat, finely chopped
  • 0.25 cup mayonnaise
  • 8 sheets nori (dry seaweed)
  • 2.5 tablespoons sesame seeds
  • 1 cucumber, cut into thin spears
  • 2 avocados - pitted, peeled, and sliced the long way
Instructions:
  • Thoroughly rinse the rice until the water runs clear. Drain and transfer to a covered pot or rice cooker with 1 cup of water. Bring to a boil, then lower the heat, cover, and let it simmer until the top of the rice appears dry, approximately 15 minutes. Turn off the heat, and let it sit for 10 minutes to absorb any remaining moisture.
  • Combine the rice vinegar and sugar in a small bowl until the sugar dissolves, then fold into the cooked rice until fully incorporated. Let the rice cool before setting it aside.
  • Combine imitation crabmeat and mayonnaise in a bowl, and set aside. Place a sheet of plastic wrap over a bamboo rolling mat. Lay a nori sheet, shiny side down, on the plastic wrap. Using wet fingers, spread a thin layer of rice evenly over the nori, leaving 1/4 inch at the bottom. Sprinkle 1/2 teaspoon of sesame seeds over the rice and press gently. Flip the nori sheet over so the seaweed side is facing up.
  • Lay 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and approximately 1 tablespoon of imitation crab mixture in a row on the nori sheet, about 1/4 from the edge. Enclose the filling by lifting the bamboo rolling sheet edge, folding the bottom edge of the sheet up, and rolling the sushi tightly into a 1 1/2-inch diameter cylinder. Wrap the rolled sushi in the mat and gently press to compact it.
  • Slice each roll into 1-inch pieces using a razor-sharp knife that has been moistened in water.

Similar Recipes