Description
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it’s fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- ½ cup seasoned rice vinegar
- 1 teaspoon white sugar, or as needed
- 1 teaspoon salt, or as needed
- ¼ pound cooked crab meat, drained of excess liquid and shredded
- 1 tablespoon mayonnaise
- 5 sheets nori (dry seaweed)
- 1 avocado, sliced
- ¼ cup red caviar, such as tobiko
- 1 English cucumber, seeded and sliced into strips
- 2 tablespoons drained pickled ginger, for garnish
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon wasabi paste
Instructions
- Wrap a sushi rolling mat completely in plastic wrap and set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until rice is tender and liquid has been absorbed
- 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature
- about 30 minutes.
- Combine crab meat with mayonnaise in a small bowl.
- Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori. Place nori
- rice side down
- on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture
- and 2 cucumber strips on the other side. Using the mat as a guide
- carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko
- cover with plastic wrap
- and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife.
- Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger
- soy sauce
- and wasabi paste
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 50 mins
Servings: 5