California Roll Sushi
Ingredients
- • 400 g sushi rice
- • 60 ml rice vinegar
- • 30 g sugar
- • 5 g salt
- • 4 item nori sheets
- • 200 g imitation crab
- • 1 item cucumber
- • 1 item avocado
- • 30 g sesame seeds
- • 60 ml soy sauce for serving
- • 15 g wasabi paste
- • 40 g pickled ginger
Instructions
- 1
Rinse sushi rice under cold water until water runs clear. Cook according to package directions and let cool to room temperature.
- 2
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a cutting motion to avoid mashing the grains.
- 3
Prepare your fillings: julienne the cucumber into thin strips, slice the avocado into thin strips, and shred the imitation crab if needed.
- 4
Place a bamboo sushi mat on your work surface and cover with plastic wrap. Place one nori sheet shiny side down on the mat.
- 5
With wet hands, spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge bare.
- 6
Sprinkle sesame seeds over the rice, then carefully flip the nori over so the rice is facing down.
- 7
Place cucumber, avocado, and crab in a line across the center of the nori sheet.
- 8
Using the bamboo mat, roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a bit of water.
- 9
Using a sharp knife dipped in water, cut the roll into 8 equal pieces, cleaning the knife between cuts.
- 10
Repeat with remaining ingredients to make 4 rolls total. Serve with soy sauce, wasabi, and pickled ginger.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect sushi rolls is using room temperature rice - hot rice will make the nori soggy. Also, keep a bowl of water nearby to wet your hands frequently; this prevents the rice from sticking and makes rolling much easier."
