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California Roll
California Roll
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Tasty California rolls combine avocado, crab, and cucumber for a satisfying twist on Japanese rice rolls.
Ingredients:
  • 4 cups water
  • 2 cups uncooked white rice
  • 0.5 cup seasoned rice vinegar
  • 1 teaspoon white sugar, or to taste
  • 1 teaspoon salt, or to taste
  • 0.25 pound cooked crab meat, drained of excess liquid and shredded
  • 1 tablespoon mayonnaise
  • 5 sheets nori (dry seaweed)
  • 1 avocado, sliced
  • 0.25 cup red caviar, such as tobiko
  • 1 English cucumber, seeded and sliced into strips
  • 2 tablespoons drained pickled ginger, for garnish
  • 2 tablespoons soy sauce, or to taste
  • 1 tablespoon wasabi paste
Instructions:
  • Assemble all your ingredients.
  • Wrap a sushi rolling mat fully in plastic wrap and keep it to the side.
  • In a saucepan, bring water and rice to a boil over high heat. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, which should take about 20 to 25 minutes. Transfer the rice to a bowl and gently fold in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Let the rice cool to room temperature, about 30 minutes.
  • Mix succulent crab meat with creamy mayonnaise in a small bowl.
  • Lay the nori sheet on a flat surface and evenly spread a thin layer of rice on top.
  • Lay the nori sheet on the rolling mat with the rice side facing down. Arrange a single layer of 2 to 3 avocado slices on top of the nori.
  • Spoon 2 to 3 tablespoons of the crab mixture on top.
  • Sprinkle 1 to 2 teaspoons of tobiko alongside the avocado-crab mixture, then place 2 cucumber strips alongside it.
  • With the help of the mat, firmly roll the California roll into a compact log. Discard the mat. Sprinkle additional tobiko on top of the roll, cover with plastic wrap, and gently press the tobiko into the roll.
  • Unwrap the nori and slice each sheet into 6 equal pieces using a damp knife. Repeat with the rest of the nori and filling. Present with pickled ginger, soy sauce, and a dollop of wasabi on the side.

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