California Sushi Rolls (Print Version)
Fresh inside-out rolls with imitation crab, avocado and cucumber - a perfect introduction to homemade Japanese-American cuisine.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For a traditional roll with rice on the inside, do not flip the nori after spreading the rice.
02 -
To keep rolls tight, don't overfill.
03 -
You can substitute real crab meat for a more authentic version.