California Sushi Roll Recipe
Skip going out for sushi and make this easy California sushi roll recipe instead! Perfect for a light appetizer, picnics, or even lunch boxes, these sushi rolls are packed full of flavor.
ESTIMATED COST : $8.80, or $1.46 a roll
Equipment
- Bamboo sushi mat optional, if you don't have a bamboo sushi mat, you could use some plastic wrap instead.
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Filling
- 6 (200 grams, 7.05 ounces) imitation crab sticks
- 65 grams (2.29 ounces) Japanese Mayonnaise
- 100 grams (3.53 ounces) Avocado deseeded, ripe but firm, sliced into long strips
- 1 medium sized (150 grams, 5.29 ounces) Cucumber sliced into long strips
- 4 tablespoons Sesame seeds black or white, lightly toasted
- 3 nori sheets seaweed sheets
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
- Mince the imitation crab meat and mix with mayonnaise. Set aside.
Putting It All Together
- Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
- Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
- Wet your fingers with water. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the cut nori, covering it all. Once covered, sprinkle some sesame seeds on top. Then flip the nori sheet over so the rice is facing down.
- Place some crab meat and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
- Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs. Roll the nori sheet upwards, over the filling to the top edge of the nori sheet. When rolling the sushi, press firmly on the bamboo sushi rolling mat.
- Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
- Repeat steps 2 to 5 for remaining ingredients.
- Cut each sushi roll into bite sized pieces with a sharp knife. It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
- Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Notes
Here are some quick tips for making sushi:
- If you don’t have a a bamboo mat, you could use plastic wrap to roll your sushi. Simply place the nori sheet on the plastic wrap, add rice and fillings, then carefully roll it up using the wrap to shape and tighten.
- Keep your hands moist to prevent sticking and ensure a smooth roll.
- When cutting your sushi into pieces, use a sharp non-serrated knife. It can also help to dampen the blade of your knife with water before cutting. This can help prevent the rice from sticking and tearing the nori.
- Clean the knife blade between cuts to avoid rice and fillings sticking, keeping each slice looking neat and appetizing. Sushi making takes practice, so don't get discouraged.
Nutrition
Serving: 1 sushi rollCalories: 411kcalCarbohydrates: 73gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 931mgPotassium: 193mgFiber: 3gSugar: 12g
Tried this recipe?Let us know how it went!