California Roll Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 Rolls
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Calories
995 kcal
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Course
Main Course
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Cuisine
Japanese
California Roll Recipe
Description
California Roll Recipe uses cooked sushi rice spread over half-size nori sheets to form the outside layer, with a filling of finely chopped kanikama mixed with Japanese mayonnaise, slices of ripe avocado, and julienned cucumber. After assembling, the roll is cut into pieces for serving with traditional accompaniments such as soy sauce, wasabi, and pickled ginger (gari). The use of kanikama rather than raw seafood makes it accessible and convenient.
The texture contrasts the softness of the sushi rice and avocado with the slight crunch from cucumber and sesame seeds, balanced by the creamy-rich kanikama and kewpie mayonnaise mixture. The nori provides a slight chewiness and helps hold the roll together. Preparing sushi rice properly and carefully layering ingredients ensures an even, neat roll.
This roll is a popular choice for sushi beginners and can be served as a light meal, appetizer, or part of a sushi platter. It pairs well with mild soy sauce and a touch of wasabi for those who want a gentle spicy kick. It is also a good option to try making sushi at home since it avoids raw fish.
Ingredients
- 2 c sushi rice cooked and prepared
- Nori sheets gold or silver grade preferably
- 4 tsp white sesame seeds
- 8 ticks kanikama aka crab sticks
- 2 tbsp mayonnaise kewpie japanese mayonnaise
- 1 avocado pitted and sliced, medium
- 2 cucumber julienned, Persian
Sides
- soy sauce
- wasabi
- gari pickled ginger
Instructions
- Cook and prepare two cups of sushi rice.
- Take eight kanikama sticks and cut them into small pieces (about three millimeters) and put the pieces into a small bowl. Kanikama comes in the shape of sticks, but you can pull them apart into smaller strips. When you mix in the Kewpie, you need to mix a bit aggressively to break up the pieces of kanikama.
- Cut the avocado in half and remove the pit. Take a spoon to remove the halves from the peel. Cut the avocado into thin slices. Julienne the cucumbers into thin slices.
- Cut the nori sheet into half sizes along the shorter end of the sheet (like hamburger style if you remember from elementary school).
- Take ¼ cup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice.
- Sprinkle sesame seeds over the rice.
- Turn the seaweed and rice sheet over and add the kanikama and Kewpie mixture along the middle of the seaweed. I like to add about three tablespoons of kanikama to end up with a roll that is one and a half diameter in size.
- Layer the avocado slices and cucumbers horizontally along the kanikama mixture.
- Take the bottom edge of the sushi mat and slowly move the nori sheet over the filling, completely wrapping the fillings in the sheet. Use an upwards motion with the sushi mat to guide your spicy tuna roll upwards. Keep the roll tight by applying even and gentle pressure while rolling upwards. Be gentle to prevent your nori from breaking or having rice or fish from coming out the sides. Continue this motion until your roll comes away from the mat.
- If you are having a hard time tightening your roll, wrap a sheet of cling wrap around your sushi roll and tighten by using both index fingers and thumbs to pinch the sides of the cling wrap while simultaneously rolling your California roll forward. This should look like a candy wrapper.
- To cut your roll, take a very sharp knife and cut in long, one stroke slices. You don’t want to run your knife back and forth because this could tear or damage the roll. Wipe your knife after every cut to prevent rice from sticking.
- Serve your California roll with soy sauce, wasabi, and gari.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Rolls
Amount Per Serving
Calories 995 kcal
% Daily Value*
| Calories | 995kcal | 50% |
| Carbohydrates | 184g | 61% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 696mg | 29% |
| Potassium | 731mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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