Description
California Rolls are a popular type of sushi roll that combines flavorful sushi rice seasoned with vinegar, sweet imitation crab mixed with creamy mayonnaise, and fresh avocado and cucumber for a refreshing bite. This recipe guides you through making these delicious, restaurant-quality rolls at home in just 30 minutes, perfect for a light lunch or an impressive appetizer.
Ingredients
Scale
Rice Seasoning
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
Sushi Rice
- 4 cups cooked sushi rice
Crab Filling
- 1 pound imitation crab
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (optional, to taste)
Additional Ingredients
- 4 sheets roasted seaweed (nori)
- Avocado slices (optional)
- Cucumber sticks (optional)
Instructions
- Prepare the vinegar seasoning: In a small saucepan over high heat, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely. Remove from heat.
- Season the sushi rice: While the cooked sushi rice is still warm, gently fold in the vinegar seasoning to evenly coat it and impart a slightly tangy flavor.
- Prepare the crab filling: Place the imitation crab into a food processor and blend it until finely minced. Transfer the minced crab to a medium bowl, then add mayonnaise, lemon juice, salt, and black pepper if using. Mix thoroughly to combine.
- Assemble the sushi roll: Place one sheet of roasted seaweed (nori) shiny side down on a bamboo sushi mat. Evenly spread 1 cup of the seasoned sushi rice over the seaweed, leaving a 1-inch border at the top edge free of rice.
- Add fillings: Scoop a line of the crab mixture across the center of the rice, shaping it into a 1-inch wide log. Add avocado slices and cucumber sticks on top of or beside the crab mixture as desired.
- Roll the sushi: Starting from the bottom edge, use the bamboo mat to roll the sushi tightly over the fillings, maintaining firm pressure. Before reaching the end, lightly wet the top Seaweed edge with water to seal the roll. Finish rolling and place the roll seam-side down.
- Slice and serve: Wet a sharp knife with water to prevent sticking, then cut the sushi roll into even slices, typically 6-8 pieces per roll. Serve immediately.
Notes
- Use warm rice when mixing with vinegar to help it absorb seasoning better.
- If you don’t have a food processor, chop the imitation crab finely by hand.
- Avocado and cucumber add texture and freshness but can be omitted if preferred.
- Keep your knife wet when slicing to ensure clean cuts without squashing the roll.
- For best results, use short-grain sushi rice cooked and cooled properly.
- Adjust the amount of mayonnaise and lemon juice in the crab filling to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sushi
- Method: No-Cook
- Cuisine: Japanese
Keywords: California Roll, Sushi, Imitation Crab, Avocado, Cucumber, Japanese, Easy Sushi Recipe, Homemade Sushi
