California Rolls
User Reviews
5
69 reviews
Excellent
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
6
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Calories
538 kcal
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Course
Main Course
California Rolls
Report
California Rolls combine Japanese sushi rice with avocado and imitation crab salad wrapped in nori seaweed. The rice is seasoned with a tangy sushi rice vinegar made from sugar, vinegar, and salt, creating the characteristic sticky yet tender base for the rolls. The crab salad provides a creamy texture and mild seafood flavor contrasting with the smooth, ripe avocado slices. This sushi roll is crafted with precision to achieve neat, well-shaped pieces, making it a suitable choice for casual sushi enjoyers who want to make sushi at home.
Description
California Rolls center around sushi rice prepared from Japanese variety rice, cooked under pressure for an even, sticky consistency. The sushi rice is flavored with a homemade vinegar mixture balanced to taste. The filling includes a crab salad made by finely chopping imitation crab sticks mixed with mayonnaise, and slices of creamy avocado. The rolling process involves spreading cooled sushi rice on nori sheet, adding filling centrally, and gently shaping the roll with a bamboo mat to avoid over-compression which may cause the filling to leak. A sharp knife dampened for cleaner slicing finishes the preparation. This recipe focuses on the delicate balance of rice texture and flavorful fillings to replicate a popular sushi roll that can be served as a staple appetizer or light meal.
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Ingredients
- 2 cups rice Japanese variety
- 2 cups water
- 2 large avocado
- 5-6 heets Nori sheets seaweed sheets
Rice Vinegar Seasoning: (Only use ⅓ cup)
- ½ cup vinegar
- ½ cup sugar
- 1 teaspoon salt
Crab Salad:
- 11 long one imitation crab sticks (Around 14oz)
- ½ cup mayonnaise
Optional
- 1 tablespoon sesame seed roasted
Instructions
- Put 2 cups of Japanese rice into a bowl and add some water, wash and rub the rice until the water turns milky. Then, drain the water and repeat washing the rice 2-3 times.
- After that, drain the rice well. (You can use a strainer.)
- Next, put the washed and drained rice into the instant pot pressure cooker.
- Pour 2 cups of water into the instant pot and level the rice. Make sure the rice is covered by water. Close the lid and vent. Push the manual button, adjust time to 6 minutes at high pressure and naturally release pressure.
- In the meanwhile, put ½ cup of sugar, ½ cup of vinegar and 1 teaspoon of salt into a pot.
- Turn on a small fire and keep stirring until sugar and salt dissolve. Let it cool off. In this recipe, only use ⅓ cup of the sushi rice vinegar. Pour the rest of them into a glass jar and refrigerate for next time. (The sushi rice vinegar can store up to 6 months in the refrigerator.)
- When the rice is done, scoop it out and put into a mixing bowl.
- Slowly add ⅓ cup of sushi rice vinegar from step 6 into the hot cooked rice and mix it well. Then, let it cool down before wrapping.
- Wrap the bamboo sushi mat with a plastic wrap. This can keep the bamboo mat clean and easier to clean.
- Cut 11 long imitation crab sticks into shorter pieces. (It is around 14oz.)
- After, put the cut imitation crab sticks into a chopper. Chop until it's small pieces.
- The following step, put the chopped crab sticks into a bowl and add ½ cup of mayonnaise. Mix it well.
- Peel and slice 2 large ripe avocados.
- A regular seaweed sheet is 8 inches x 7.5 inches. Personally, I prefer to cut out 1.5-2 inches (height) of the nori because when you wrap the sushi rolls, it will look better. Therefore, the size of the nori sheet is around 8 inches x 6 inches. However, you don't have to cut the seaweed sheets. This is optional.
- Take a scoop of the seasoned rice from step 8 and spread on the nori. (Wet your hands a little bit before getting the sushi rice on the nori because it helps the rice not to stick on the hands when you spread the rice on the seaweed.)
- Flip the nori with rice. Now, the rice facing the bamboo mat and nori on the top.
- Scoop 3 big tablespoons of crab salad from step 12. And, put some sliced avocado.
- Roll up the nori with the bamboo mat. Slightly press it and shape the roll. (Remember don't press too hard because the filling will come out the ends.) See the video below the recipe card for details.
- Sprinkle some toasted sesame seeds (black or white) or roe. This is optional as well. Then, cut the rolls into pieces. (Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.)
Notes
- Japanese rice is preferred for the ideal sushi rice texture.
- Cooking rice in an instant pot provides consistent results and speeds up the process.
- The sushi vinegar can be adjusted to taste if using store-bought versions due to varying sweetness and acidity.
- Wetting your hands prevents rice from sticking when spreading it on the nori sheet.
- Use a plastic-wrapped bamboo mat for easier cleanup while rolling.
- Sharpen and moisten the knife with a wet paper towel to make clean slices and prevent rice from sticking during cutting.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
530mg
(22%)
Potassium
414mg
(9%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
223IU
(4%)
Vitamin C
8mg
(9%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 530mg | 22% |
| Potassium | 414mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
69 reviews
Excellent
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