California Sushi Rolls (Print Version)
Fresh inside-out rolls with imitation crab, avocado and cucumber - a perfect introduction to homemade Japanese-American cuisine.
# What You’ll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice (short-grain white rice)
02 - 2 cups water
03 - 3 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings
06 - 8 sticks imitation crab (surimi), shredded or left whole
07 - 1 avocado, sliced
08 - 1 small cucumber, julienned
→ Assembly
09 - 4 sheets nori (seaweed)
10 - Sesame seeds, for sprinkling
11 - Soy sauce, pickled ginger, and wasabi, for serving
# How to Make It:
01 - Rinse the sushi rice under cold water until the water runs clear.
02 - Combine rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Heat slightly until dissolved.
04 - Transfer cooked rice to a large bowl. Gently fold in vinegar mixture while fanning the rice to cool it. Set aside.
05 - Place a bamboo sushi mat on a clean surface. Cover with plastic wrap (optional for easier cleanup).
06 - Place a sheet of nori, shiny side down, on the mat.
07 - With wet hands, spread a thin, even layer of rice over the nori, leaving a 1-inch strip at the top uncovered.
08 - Sprinkle rice lightly with sesame seeds.
09 - Flip the nori over so the rice side is down (for inside-out rolls).
10 - Arrange a line of crab, avocado, and cucumber across the center.
11 - Roll tightly using the sushi mat, pressing gently to shape. Seal the edge with a little water.
12 - Using a sharp, wet knife, slice each roll into 6–8 pieces.
13 - Serve immediately with soy sauce, pickled ginger, and wasabi.
# Additional Tips::
01 -
- Ready in under an hour from start to finish
- Perfect for sushi beginners with simple rolling technique
- Customizable with your favorite fillings
- Much more affordable than restaurant sushi
02 -
- Contains approximately 210 calories per 6 piece serving
- Can be made up to 2 hours ahead and kept covered with damp cloth
- Perfect for introducing children to sushi with familiar flavors
03 -
- Moisten your knife blade between each cut to prevent rice from sticking for professional looking clean slices
- Refrigerate nori packages after opening to prevent them from becoming stale and difficult to work with
- When serving for parties prepare all ingredients ahead but roll fresh as needed since rice hardens in refrigerator