How To Make California Roll Sushi Recipe

California Roll - it's great. Present with soy sauce and wasabi.


  • 1 cup uncooked short-grain white rice
  • 1 cup water
  • ¼ cup rice vinegar
  • 1 tablespoon white sugar
  • ½ cup imitation crabmeat, finely chopped
  • ¼ cup mayonnaise
  • 8 sheets nori (dry seaweed)
  • 2 ½ tablespoons sesame seeds
  • 1 cucumber, cut into thin spears
  • 2 avocados - pitted, peeled, and sliced the long way


  1. Wash the rice in a few changes of water until the flush water is not, at this point overcast, channel well, and spot in a secured skillet or rice cooker with 1 cup water. Heat to the point of boiling, diminish warmth to a stew, and spread the container. Permit the rice to stew until the top looks dry, around 15 minutes. Mood killer the warmth, and let represent 10 minutes to retain the remainder of the water. 
  2. Blend the rice vinegar and sugar in a little bowl until the sugar has broken down, and mix the blend into the cooked rice until very much consolidated. Permit the rice to cool, and put in a safe spot. 
  3. Blend the impersonation crabmeat in with mayonnaise in a bowl, and put in a safe spot. To roll the sushi, spread a bamboo moving mat with saran wrap. Lay a sheet of nori, gleaming side down, on the cling wrap. With wet fingers, solidly pat a flimsy, even layer of arranged rice over the nori, leaving 1/4 inch revealed at the base edge of the sheet. Sprinkle the rice with around 1/2 teaspoon of sesame seeds, and tenderly press them into the rice. Cautiously flip the nori sheet over so the ocean growth side is up. 
  4. Spot 2 or 3 long cucumber lances, 2 or 3 cuts of avocado, and around 1 tablespoon of impersonation crab blend in a line over the nori sheet, around 1/4 from the revealed edge. Get the edge of the bamboo moving sheet, crease the base edge of the sheet up, encasing the filling, and firmly fold the sushi into a chamber around 1/2 inch in distance across. When the sushi is moved, enclose it by the tangle and tenderly crush to reduced it firmly. 
  5. Cut each fold into 1 inch pieces with a sharp blade dunked in water.
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