California Rolls
This sushi favorite is bursting with flavor and easy to make. Whether you're a sushi pro or a newbie, our California Roll recipe is sure to impress!
Prep Time35 minutes mins
Cook Time0 minutes mins
Cooling in the refrigerator30 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer
Cuisine: Japanese
Keyword: fish, seafood, sushi, vegetables
Servings: 3 rolls
Calories: 433kcal
- 1 cup sushi rice short grain, rinsed and drained
- 1 cup water
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 1 tbsp. salt
- 2-4 sheets nori seaweed
- 2 tbsp. toasted sesame seeds
- 1 small carrot peeled and sliced into matchstick sized pieces
- 1 small cucumber peeled and sliced into matchstick sized pieces
- 1 avocado peeled, pitted and thinly sliced. *drizzle with lemon juice to avoid browning
- 2 imitation crab sticks thinly sliced
- wasabi, soy sauce, sriracha for extra flavor
YOU WILL ALSO NEED -
- bamboo sushi mat
- plastic wrap
- a bowl of water
- chop sticks
Make the Sticky Rice-
Add rice to a sauce pan with 1 cup of water. Bring to a boil. Cover and reduce heat too low, then continue cooking for 15 minutes.
Turn off stove and leave pan covered for 5 minutes.
Heat vinegar, sugar and salt in microwave for 30-60 seconds until dissolved. Add mixture to rice, stirring well until rice is evenly coated. Set rice aside to cool completely.
Assembly Instructions -
Lay out your sushi mat and cover with plastic wrap. Put a nori sheet shiny side down on plastic wrap. Get a bowl of water and have filling ingredients close by.
Dip your fingers in water and evenly spread sticky rice ¼ inch thick. Spread almost to the edge and press firmly into the nori sheet. Sprinkle about ½ tbsp. toasted sesame seeds evenly over rice.
Carefully flip nori sheet so the rice side is down. Put a layer of filling about 1/3 way down the nori sheet, going all the way across.
Pull the nori to the edge of the mat closest to you, and fold the sushi mat over the nori about ½ inch. Unroll and pull the nori to the edge of the mat again.
Roll the mat over again, unroll, and repeat steps until you have rolled over the filling. Now, roll the mat over the entire roll, pressing firmly and making a tight roll. Wrap the roll in plastic wrap and refrigerate for about 30 minutes.
Remove from fridge, unwrap, and slice with a very sharp knife. Cut the ends off first and then slice about 1 inch thick.
Serve your California Rolls with soy sauce and wasabi, and sriracha if you like it spicy.
Serving: 1roll | Calories: 433kcal | Carbohydrates: 68g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 1944mg | Potassium: 626mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3654IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 3mg