Home Recipes California Rolls

California Rolls

This California Roll recipe offers a fresh and flavorful take on classic sushi, combining creamy avocado, seasoned crab, and vibrant fish roe. Easy to make at home, these bite-sized rolls are perfect for sushi lovers and pair beautifully with wasabi and pickled ginger for an extra kick.

Featuring USA Rice.

Ingredients

4	sheets of dried seaweed (nori)
	U.S. sushi rice
1	avocado
200 g	crab sticks (Kanikama)
1 tbsp	mayonnaise
1/2 tsp	each of mirin (rice wine) and soy sauce
150 g - 200 g	of orange coloured fish roe
	Wasabi and pickled ginger slices to servce

Step 1
Peel an avocado and cut it into strips; you'll need 2 pieces per roll. Put the imitation crab in a bowl and mix with soy sauce, mirin, and mayonnaise.
Step 2
Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice (approx. 100-120g) on top of the seaweed and press firmly.
Step 3
Next, turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab (approx. 60g) lengthwise on the seaweed.
Step 4
Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands, and then remove the rolled sushi.
Step 5
Lightly place and spread the fish roe on a long plate and gently roll the California roll over the fish roe until it is completely covered.
Step 6
Cut the sushi roll into about 8 bite-sized pieces. (Wipe the knife with a wet cloth before slicing sushi).
Step 7
Decorate the dish with wasabi and pickled ginger.

see all recipes

Appetizers, Gluten-free

California Rolls

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

You might also like

Beet and Rice Flatbread

‘Mushi’ (Mexican Sushi)

Onigiri – Japanese rice balls with peanuts