Ingredients1 h 50 m servings 444
- Wrap a sushi rolling mat completely in plastic wrap and set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Combine crab meat with mayonnaise in a small bowl.
- Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste
Per Serving: 444 calories; 11.2 70.3 15.3 94 1237 Full nutrition
ReviewsRead all reviews 6
I did this, but I changed and added some things! Instead of rice vinegar I used Balsamic vinegar and mixed in sugar and salt. Than instead of mayonnaise, I used cream cheese (which is what most ...
Sticky rice is a must and its not hard to find. This tasted exactly like restaurant California rolls.
Liked the outcome. rolling the roll not as hard as i thought. used less salt. glad i did.
I thought this tasted very good and once prep is done assembly is easy. My only problem was the rice was a little to wet, maybe next time I'll use about a 1/4 less water when making the rice.