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California Roll Sushi

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California Roll Sushi is a popular sushi variety that’s easy to make at home. With sweet crab (or imitation crab), creamy avocado, and crisp cucumber wrapped in seasoned rice and nori (seaweed), it’s a light, flavorful roll that’s perfect for sushi lovers of all levels.

Ingredients

For the Sushi Rice:

2 cups sushi rice

2 1/2 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

For the Rolls:

1 package nori (seaweed sheets)

8 oz imitation crab or real crab meat (shredded or sliced)

1 ripe avocado, sliced thin

1/2 cucumber, julienned

1/4 cup mayonnaise (optional, for creamy texture)

1 tablespoon sriracha (optional, for a spicy kick)

For Rolling:

Bamboo sushi mat

Plastic wrap (optional, for easier rolling)

Soy sauce (for dipping)

Pickled ginger and wasabi (optional, for serving)

Instructions

  1. Make the Sushi Rice:
    • Rinse the sushi rice under cold water until the water runs clear, removing excess starch.
    • Add the rice and 2 1/2 cups water to a rice cooker and cook according to the manufacturer’s instructions. Alternatively, use a pot and bring to a boil, then cover and simmer on low for 18-20 minutes.
    • In a small bowl, combine rice vinegar, sugar, and salt. Microwave or heat in a small saucepan until the sugar and salt dissolve.
    • Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
  2. Prepare the Rolls:
    • Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap (optional) on top. Then, place a sheet of nori, shiny side down, on the mat.
    • Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of rice over the nori, leaving about 1 inch at the top free of rice for sealing the roll.
    • Add a few slices of avocado, cucumber, and shredded crab in a line across the center of the rice. You can also mix mayonnaise and sriracha to create a spicy crab filling if desired.
    • Carefully lift the bamboo mat, and begin rolling the sushi away from you, pressing gently to form a tight roll. Once you reach the exposed edge of the nori, wet it slightly with water and seal the roll.
  3. Cut the Rolls: Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to keep the slices clean.
  4. Serve: Serve the California rolls with soy sauce, pickled ginger, and wasabi on the side.

Notes

Add a slice of thinly cut tuna or salmon to the roll for a different flavor.

Use a cucumber or mango slice in place of avocado for a different texture.

Top the roll with a sprinkle of sesame seeds or a drizzle of eel sauce for extra flavor.

Nutrition

Find it online: https://yumntasty.com/california-roll-sushi/