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

Erin
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

231.7 calories; 3.9 g protein; 23.7 g carbohydrates; 4.7 mg cholesterol; 135 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/24/2009
not bad but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice you dissolve the salt with the sugar in the vinegar so for one cup rice it would be about 1/3 tsp salt. otherwise this would be perfect. Read More
(132)

Most helpful critical review

Rating: 3 stars
12/11/2009
Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat. Read More
(60)
75 Ratings
  • 5 star values: 34
  • 4 star values: 34
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/24/2009
not bad but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice you dissolve the salt with the sugar in the vinegar so for one cup rice it would be about 1/3 tsp salt. otherwise this would be perfect. Read More
(132)
Rating: 3 stars
12/11/2009
Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat. Read More
(60)
Rating: 5 stars
01/25/2010
The first time I make these they came out rather large but everyone loved them. I took the recommendation and used less mayo. Then I added alittle siracha hot sauce to the mayo to make them Spicy California rolls. Very tasty!!!!!!! Read More
(49)
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Rating: 5 stars
07/19/2010
This is a very good basic recipe. I make my sushi a little bit differently though. First I do not use any mayo with my crab - I like the flavour on its own. Also I like to lay slices of cucumber alongside the crab and avacado - makes for a bit of a crunch. Yum! Read More
(24)
Rating: 5 stars
11/21/2011
I agree with a previous review, this is a great recipe for the beginner cook. I also took the advice of others & added salt to the vinegar. I also used real crab meat with a dash of sesame oil and chopped water chestnuts to give crunch, I added mayo to taste. Cooking is about creativity and doing what u like & enjoying what u create. Release the inner chef and go with it. Thank you for those who have shared! Read More
(24)
Rating: 4 stars
02/10/2010
I also added 1 tsp of salt to the vinegar. Fish roe adds not only flavor but color. Just used enough mayo to hold the crabmeat together so it won t overpower the other ingredients. Removed the seeds from the cucumber and be generous with the sesame seeds. Read More
(22)
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Rating: 5 stars
11/06/2012
Just like the "real thing"! I made the first batch inside out (nori on the outside) because I forgot to flip them, but honestly, it tastes the same regardless, and it's much easier to make them inside out, so that's how I'll make them from now on. I also shaved the cukes with a veggie peeler, which gave me thin, long strands. It's faster and easier than cutting those tiny spears, and all you need to do is put a few strips on each roll; the length is just right. And finally, I used the recipe on the package of sushi rice, which has different concentrations of vinegar/sugar and also uses salt. I'll be making this often! Read More
(10)
Rating: 3 stars
07/12/2010
Sushi doesn't have mayonnaise. You could also substitute another vegetable instead of avocado and only use one; two is a bit much. Read More
(9)
Rating: 4 stars
01/26/2011
delish if you have not tried this recipe......try it. Read More
(9)