California Roll Recipe

Original Post: https://www.evolvingtable.com/california-sushi-roll/

5 from 1 vote

Now you can appease that California Roll craving whenever you like by using our simple step-by-step guide for making fresh sushi at home! Sliced avocado and imitation crab salad are rolled up in subtly sweet seasoned rice and a sheet of roasted nori seaweed.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Asian

Servings: rolls

Author: London Brazil

Ingredients

4 cups seasoned sushi rice cooked
8 oz. imitation crab meat 8 sticks
¼ cup mayo regular or Japanese-style
1 avocado thinly sliced
1 small cucumber julienned
4 sheets nori roasted
Salt optional
Toasted sesame seeds black, optional

Instructions

Prepare the seasoned sushi rice, julienne the cucumber, and cut the avocado into slices.
4 cups seasoned sushi rice, 1 small cucumber, 1 avocado
Add the crab meat sticks to a large bowl and cut into smaller pieces. Shred the meat with two forks. Add mayo and mix until well combined.
8 oz. imitation crab meat, ¼ cup mayo
Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges.
4 sheets nori
Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.
Toasted sesame seeds
Slightly off-center and close to you, place ¼ of the crab mixture (about ⅓ cup), ¼ of the avocado slices, a few pieces of cucumber, and a sprinkle of salt, if desired.
Salt
Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll. Repeat with the remaining nori and filling ingredients until you have 4 rolls.
To Cut the Sushi: You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.
If you left the plastic wrap on, remove it before serving. Finish the California roll with a sprinkle of toasted sesame seeds and serve with a side of wasabi, sushi ginger, and soy sauce. Enjoy!

Video

Notes

Bamboo mat: If you don’t have one, a dish or tea towel will also work great for rolling!
Storage: For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the avocado browns and the rice hardens.
Sushi Rice: Learn how to make your own sushi rice at this recipe here. Make sure to let this come to room temperature completely before rolling the sushi.
Filling: Avoid overfilling the rolls, as this makes it difficult to roll them up tightly.
Prevent Sticking: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.

Nutrition