California Roll Recipe

Name: California Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups uncooked white rice; 1/2 cup seasoned rice vinegar; 1 teaspoon white sugar, or as needed; 1 teaspoon salt, or as needed; 1/4 pound cooked crab meat, drained of excess liquid and shredded; 1 tablespoon mayonnaise; 5 sheets nori (dry seaweed); 1 avocado, sliced; 1/4 cup red caviar, such as tobiko; 1 English cucumber, seeded and sliced into strips; 2 tablespoons drained pickled ginger, for garnish; 2 tablespoons soy sauce, or to taste; 1 tablespoon wasabi paste

Servings: persons

4 cups water
2 cups uncooked white rice
1/2 cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
1/4 pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1 avocado, sliced
1/4 cup red caviar, such as tobiko
1 English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

1
Wrap a sushi rolling mat completely in plastic wrap and set aside.
2
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
3
Combine crab meat with mayonnaise in a small bowl.
4
Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 2 cups uncooked white rice, 1/2 cup seasoned rice vinegar, 1 teaspoon white sugar, or as needed, and more.

Yes, California Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Roll

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