| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 50 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3 1/3 cups rice
- 5 1/3 tablespoons vinegar
- 5 tablespoons sugar
- 3 tablespoons salt
- 10 sheets seaweed, halved
- 1/2 pound imitation crab, cut into long, thin pieces
- 1/4 cup mayonnaise
- 1 cucumber, peeled, seeded, and julienne
- 1 avocado, peeled, seeded, and cut into long, thin pieces
- Sesame seeds
Instructions
- Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
- You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.
- Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
- Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 598 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 11 g |
| Cholesterol | 11 mg |
| Sodium | 622 mg |
Reviews
6 thumbs up
NO! No no no!! Use real crab! Not garbage fish shaped like crab.
very hard to make
Definitely takes some practice to make these! Asian rice vinegar is better than regular. I use saran wrap to make mine–I pat out a rectangle of rice (not too thick!) and sprinkle on some sesame seeds. Then I lay another layer of saran wrap and flip it (sesame seeds are on the ‘outside’ now!) then add my seaweed and fillings. I toss the first layer of saran wrap. then I slowly roll it up, and the saran wrap does not stick to the rice very well, so you should be able to roll it tightly without it falling apart, either. It’s nice to get some california rolls that aren’t pricey or wimpy on the fillings. I like to stuff mine with lots of crab!
this looked really good at first but when i tried to make it it didn’t explain it that well and my rice was really sticky and my rolls came out to messy i will leave this one up the pros
these are so good
even if you dont like sushi you need to at least try it
even if you dont like sushi you need to at least try it
only thing, I added wasabi to the mayo
gives is the bite and dip in shoyu
gives is the bite and dip in shoyu
thank you for this wonderful recipe for California Rolls. It is explained so simply. I have been craving California rolls for so long and there are no local Japanese restaurants where I live, but now it is written out so greatly that I can make it in my own home whenever I want….Thanks again. One question what can I use besides the sushi rolling mat???