Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a classic California roll recipe, great for those who are just learning to make sushi. Serve as an appetizer or as part of a Japanese meal.

Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
4
Yield:
4 california rolls
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.

    Advertisement
  • Stir chopped crab sticks and mayonnaise together in a small bowl.

  • Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.

  • Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.

  • Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.

  • Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

Editor's Note:

You'll need short-grained white rice and seasoned rice vinegar to make sushi rice. If you don't have your own recipe, start with Chef John's Easy Sushi Rice.

Nutrition Facts

352 calories; protein 7.6g; carbohydrates 33.8g; fat 21.8g; cholesterol 27.6mg; sodium 300.1mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2020
Made this regularly when living in Japan. The tobiko can be omitted if not available (or wanted..!). When using 'wet' hands to spread rice onto nori, be sure they are just damp enough to keep the rice from sticking, not WET, or it will ruin the nori. Read More
(2)