Sushi – California Roll

“I had a strong aversion to sushi until I tried the California Roll. And then I became hooked! It is expensive to buy at the store, but this recipe tastes exactly like what you get in the restaurant for a fraction of the price. It’s a little intimidating to make at first, but it really isn’t too hard and well worth the effort!” – April Ferre

Sushi – California Roll

Course: Main Courses – Fish & Seafood
Cuisine: Japanese

Ingredients

  • 1 Recipe Sushi Rice
  • 2 Tablespoons Water
  • 1 Teaspoon Rice Vinegar
  • 4 Sheets Nori (Seaweed)
  • 2 Tablespoons Toasted Sesame Seeds White, Black or a Combination of Both
  • 4 1/2 Ounces Imitation Crab Meat Shredded
  • 3 Tablespoons Japanese (Kewpie) Mayo Do Not Substitute American Mayo
  • 1/2 English Cucumber
  • 1 Avocado Sliced
  • 1/2 Lemon
  • Tobiko (Flying Fish Roe) Optional
  • Spicy Mayonnaise Optional

Instructions

Ingredient Preparation:

  • Prepare Tezu by combing water and rice vinegar in a small bowl. Use this to dip your fingers to prevent rice from sticking to them.
  • Make crab salad: Put shredded imitation crab in a food processor and process until crab is in small shreds. Remove to a bowl and add Japanese mayo. Stir to combine.
  • Peel cucumber and remove seeds. Julienne cucumber into strips the size of a nori sheet.
  • Peel and slice avocado into 1/4 inch thick slices. Squeeze lemon juice over avocado to prevent browning.
  • Cut off top 1/3 of nori sheet and set aside for another use. Use the 2/3 sheet nori for the California Roll.

Rolling the sushi:

  • Cover bamboo sushi mat with plastic wrap. Lay a 2/3 nori sheet, shiny side down on the sushi mat.
  • Wet your fingers with Tezu and spread 3/4 cup sushi rice evenly onto nori sheet. Sprinkle rice with toasted sesame seeds.
  • Turn the nori sheet over so that the rice is facing down. Line the edge of the nori sheet at the bottom of the bamboo mat.
  • Place the cucumber at the bottom of the nori sheet, then add crab salad and avocado.
  • Grab the bottom edge of the mat while keeping the filling in place with your fingers and roll it into a tight cylinder, tucking the fillings in firmly. Lift the edge of the mat slightly and roll forward will keeping gentle pressure on the mat.
  • Wrap the rolls in plastic wrap to keep them from drying out while you make the other rolls.
  • With a sharp knife, cut each roll into 8 pieces. Keep a single layer of plastic wrap over the rolls while you cut to get a cleaner slice. Also clean your knife after every couple of cuts.
  • Serve topped with tobiko or spicy mayo.

Notes

Sushi is best eaten the same day as the rice gets hard in the refrigerator. If they must be kept in the refrigerator, keep covered in plastic wrap and then wrap in a kitchen towel.

2021 Recipe – April Ferre – From Just One Cookbook

Related Recipes:
California Roll with Spicy Mayonnaise