Sushi California Roll
Inside-out rice roll with crab, avocado, and cucumber, invented in Los Angeles as an approachable introduction to sushi.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Bamboo sushi mat
- •Rice cooker
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9
- carbs
- 45
- protein
- 12
- calories
- 310
Instructions
- 1
Cook the sushi rice. Stir in the rice vinegar, sugar, and salt while the rice is warm.
- 2
Put a sheet of plastic wrap over a bamboo mat.
- 3
Place a nori sheet shiny-side down. Spread the rice over it in an even layer.
- 4
Flip the nori so the rice faces down. Lay the crab, avocado, and cucumber along one edge.
- 5
Roll tightly using the mat. Press gently to seal the edge.
- 6
Roll the finished roll in sesame seeds.
- 7
Cut the roll into 8 pieces with a sharp, wet knife and serve.
Chef's tips
Wet your hands with water so the sushi rice does not stick. Slice the rolls with a sharp, wet knife for clean cuts.
Storage
Best eaten the same day; rice hardens when refrigerated.
Reheating
Not recommended; sushi rice is meant to be served at room temperature.
Common mistakes to avoid
- •Adding too much filling to the roll
- •Using rice that is too wet or too dry
Serving suggestions
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