BEST California Roll Recipe 🦀🥑

By No Recipes · 60 min

Ingredients

Instructions

1. Make the sushi rice and prepare a small bowl of tezu: one tablespoon of rice vinegar stirred into one cup of water. If using a bamboo mat, wrap it in plastic wrap first.
2. Lay one half sheet of nori with its bottom edge toward you on the mat. Wet your hands in the tezu, take a potato-sized ball of rice and stretch it into a mound across the top of the nori, leaving a 1/4-inch border at the top.
3. Keep your hands moist and shape the rice up one side, then the other, spreading it toward the bottom edge without crushing the grains. Spread the centre down to the bottom edge too.
4. Sprinkle some of the 1 tablespoon of toasted sesame seeds over the rice.
5. Flip the rice and nori over so the bare nori border is closest to you.
6. Arrange a few avocado wedges (from 1 medium avocado) in a staggered line so the thin ends overlap in the centre.
7. Lay a strip of cucumber (from 1 small cucumber, seeds removed) on the avocado, then add 200 grams of crab meat or imitation crab sticks (split lengthwise if needed). Use a light hand so the roll can seal.
8. Tuck your thumbs under the mat edge nearest you, hold the filling in place with your fingers and roll the mat over until the rice meets the nori on the far side. Squeeze lightly to stick.
9. Keep rolling with the mat so the seam ends up on the bottom.
10. Press the top of the roll with your forefingers and the sides with your other fingers, using even pressure, to shape it.
11. Cut with a wet, sharp knife, pulling back and pushing forward rather than one long stroke. Cut in half, line up the halves, then cut each into four pieces. Serve with soy sauce, wasabi and sushi ginger.

Summarized from No Recipes's video. Watch it for the details.

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RiceCucumberAvocadoNori seaweedCrab