Description
A simple recipe for California rolls, a popular sushi choice.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
- 4 ounces imitation crab meat, shredded
- 1/4 cup mayonnaise
- Sesame seeds (optional)
Instructions
- Rinse sushi rice until water runs clear. Cook rice with water according to package directions.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in. Let the rice cool to room temperature.
- In a separate bowl, mix shredded imitation crab meat with mayonnaise.
- Place a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving a 1/2-inch border at the top.
- Arrange a line of the crab mixture, avocado slices, and cucumber juliennes horizontally across the rice, about one-third of the way up from the bottom edge.
- Using the bamboo mat, tightly roll the sushi from the bottom up, pressing gently to form a compact cylinder. Moisten the top border of the nori with a little water to seal the roll.
- Repeat with the remaining ingredients.
- If desired, sprinkle sesame seeds over the rolls.
- Slice each roll into 6-8 pieces using a sharp, wet knife.
Notes
- For best results, use sushi-grade rice.
- A bamboo sushi mat is helpful for rolling.
- Ensure your knife is sharp and wet when slicing the rolls to prevent sticking.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (approx. 6-8 pieces)
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: California roll, sushi recipe, easy sushi, imitation crab, avocado, cucumber, nori