A California roll is a makizushi, a kind of sushi roll, usually made inside-out, filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal.
Recipe Tags
Non-veg
Medium
Everyday
American
Steaming
Chilling
Appetizers
Healthy
Ingredients Serving: 15
Prepared sushi rice - 540 gm.
Cooked crab meat- 230 gm.
Japanese mayonnaise- 05 tbsp.
English cucumber- 1/2
Avacados- 02 nos.
Lemon for Avacado - 1/2
Nori sheets - 08
White sesame seeds- ¼ th cup
Black sesame seeds- ¼ th cup
For Preparing the California Roll:
Bamboo mat, covered with plastic wrap
Tezu (vinegared hand-dipping water): 1/4 cup water + 2 tsp. rice vinegar
For Toppings: (Optional)
Ikura (Salmon Roe)
Tobiko (Flying fish Roe)
For Accompaniments:
Wasabi Sauce: 60 ml (1/4 cup)
Pickled Ginger: 60 gm (1/4 cup)
Chopsticks: 15 pairs
Instructions
Pre-preparation:
Crab meat: combine the crab meat with Japanese mayonnaise and mix together.
Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.
Avocado: Peel, pit, and cut into ¼" thick slices, squeeze the lemon juice over the avocado to prevent browning (enzymatic browning).
Nori: Cut off ⅓ and use ⅔ sheet of nori.
Prepare the bamboo mat, covered with plastic wrap and Tezu (vinegared hand-dipping water).
To Roll a Sushi:
Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
Turn the nori sheet over so that the rice is facing down. Line the edge of nori sheet at the bottom of the bamboo mat.
Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.
Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut each roll in half and then cut each half into 3 pieces.
Remember to clean the knife with a damp cloth after every few cuts or else it will stick to the rolls while cutting.
Turn the cut California rolls on end, top it with OPTIONAL Ikura (Salmon Roe) and Tobiko (Flying fish Roe)
And arrange on a Sushi Plates.
Serve with Wasabi sauce, Pickled Ginger and Chop Sticks.
Reviews (1)  
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Jun-10-2016
Sakshi Khanna   Jun-10-2016
Awesome! Now I can make california rolls at home :)
Pre-preparation:
Crab meat: combine the crab meat with Japanese mayonnaise and mix together.
Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.
Avocado: Peel, pit, and cut into ¼" thick slices, squeeze the lemon juice over the avocado to prevent browning (enzymatic browning).
Nori: Cut off ⅓ and use ⅔ sheet of nori.
Prepare the bamboo mat, covered with plastic wrap and Tezu (vinegared hand-dipping water).
To Roll a Sushi:
Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
Turn the nori sheet over so that the rice is facing down. Line the edge of nori sheet at the bottom of the bamboo mat.
Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.
Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut each roll in half and then cut each half into 3 pieces.
Remember to clean the knife with a damp cloth after every few cuts or else it will stick to the rolls while cutting.
Turn the cut California rolls on end, top it with OPTIONAL Ikura (Salmon Roe) and Tobiko (Flying fish Roe)
And arrange on a Sushi Plates.
Serve with Wasabi sauce, Pickled Ginger and Chop Sticks.
INGREDIENTS
SERVING: 15
Prepared sushi rice - 540 gm.
Cooked crab meat- 230 gm.
Japanese mayonnaise- 05 tbsp.
English cucumber- 1/2
Avacados- 02 nos.
Lemon for Avacado - 1/2
Nori sheets - 08
White sesame seeds- ¼ th cup
Black sesame seeds- ¼ th cup
For Preparing the California Roll:
Bamboo mat, covered with plastic wrap
Tezu (vinegared hand-dipping water): 1/4 cup water + 2 tsp. rice vinegar
For Toppings: (Optional)
Ikura (Salmon Roe)
Tobiko (Flying fish Roe)
For Accompaniments:
Wasabi Sauce: 60 ml (1/4 cup)
Pickled Ginger: 60 gm (1/4 cup)
Chopsticks: 15 pairs
California Rolls - Reviews
Recent Reviews
4.0
1 Review
Jun-10-2016
Awesome! Now I can make california rolls at home :)
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