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California Rolls

California Rolls are a delicious sushi option filled with creamy avocado, crunchy cucumber, and savory surimi, perfect for sushi lovers and beginners alike.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Japanese
Keyword: Easy
Servings: 4 servings

Ingredients

Nori Sheets

  • 5 sheets nori (seaweed)

Sushi Rice

  • 2 cups prepared sushi rice about 2 cups cooked

Surimi

  • 20 sticks surimi sticks (imitation crab sticks)

Cucumber

  • ½ whole cucumber peeled and cut into thin strips

Avocado

  • 1.5 whole avocados pitted and sliced

Garnish

  • to taste sesame seeds for garnish
  • to taste black sesame seeds for garnish

Instructions

  • Step 1: Prepare the Sushi Rice. Begin by cooking your sushi rice according to package instructions. Once the rice is cooked, let it cool slightly. In a separate bowl, mix together a little rice vinegar with sugar and salt to taste. Carefully fold this mixture into the warm rice, being cautious not to mash the grains.
  • Step 2: Prepare Your Ingredients. While the rice is cooling, peel the cucumber and slice it into thin, even strips. Cut the avocados in half, remove the pit, and slice them into thin pieces. Ensure that your surimi sticks are ready to go; you can cut them into halves for easier rolling.
  • Step 3: Set Up Your Rolling Station. Prepare a clean surface for rolling your sushi. You will also need a bamboo sushi mat, a bowl of water (to moisten your fingers), and a sharp knife for cutting the rolls later. Make sure your nori sheets are dry and at room temperature.
  • Step 4: Assemble the Roll. Place a sheet of nori on the bamboo mat, shiny side down. With wet fingers, take a handful of sushi rice and spread it evenly across the nori, leaving about one inch of space at the top. Press the rice down gently to create an even layer.
  • Step 5: Lay Down the Fillings. Arrange a few surimi sticks, some cucumber strips, and avocado slices in a line along the bottom edge of the rice-covered nori. The key is not to overfill, as this will make the rolling process difficult.
  • Step 6: Roll it Up. Begin to roll the sushi away from you, using the mat to help guide the roll. Start with the edge closest to you and roll it over the fillings tightly, but be careful not to crush them. Once you reach the edge with no rice, moisten it with a little water to seal the roll.
  • Step 7: Slice and Garnish. Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean. Arrange the slices on a platter and sprinkle sesame seeds and black sesame seeds over the top for added flavor and presentation.

Equipment

  • Bamboo Sushi Mat
  • Mixing Bowl
  • Sharp Knife

Notes

Extra tips: Use short-grain sushi rice for the best sticky texture. Adjust fillings based on your preferences. Serve with soy sauce, pickled ginger, and wasabi for an extra touch.