California Roll Sushi

California Roll - it's really good. Serve with soy sauce and wasabi.

Print Recipe

Prep Time 45

Cook Time 15

Total Time 1 30

Course lunch/dinner

Cuisine Japanese

Servings 8 people

Calories 1556.5 kcal

Equipment

1 Rice Cooker or Covered Pan Essential for perfectly cooked sushi rice.
1 Bamboo Rolling Mat (Makisu) Required for forming tight, even rolls.
1 Sharp Chef's Knife Crucial for clean cuts without tearing the rolls.
2 Mixing Bowls For preparing rice seasoning and crab mixture.
1 Cutting Board For preparing cucumber and avocado.

Ingredients

Main

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

Instructions

Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Notes

Achieving the perfect sushi rice is paramount: ensure thorough washing until the water runs clear to remove excess starch. After cooking, the resting period is vital for even moisture distribution. When incorporating the seasoned vinegar, use a cutting motion to separate grains, not mashing, and allow it to cool completely before rolling. For assembly, keep your hands consistently wet to prevent the rice from sticking, and a thin, even layer of rice is key for a well-proportioned roll. The bamboo mat, covered with plastic wrap for hygiene and easy cleanup, should be used to apply firm, even pressure during rolling to create a compact, stable cylinder. Always use a very sharp, wet knife for slicing to prevent the roll from squishing, wiping the blade between cuts.