Description
California Roll Sushi – a delicious, simple California rolls sushi recipe that is packed with flavor – optional spicy mayo!
Ingredients
Scale
- 2 1/2 cups cooked sushi rice
- 4 nori sheets
- 4 sticks imitation crab meat, cut in half lengthwise
- 1 avocado, sliced
- 1 cucumber, julienned
- 1–2 carrots, julienned
- soy sauce for serving
- (optional) wasabi for serving
- (optional) spicy mayo or wasabi mayo
Instructions
- Sushi Rice Recipe: Prepare sushi rice and let cool to room temperature – cover with damp towel – while you prepare the filling ingredients.
- Filling ingredients: use a sharp knife to prepare all of the filling ingredients that will be used inside the sushi rolls.
- Sushi Roll: place a bamboo sheet down and then put your nori sheet on top (shiny side up).
- Using the back of a spoon, spread approx. 1/2 cup + 2 tablespoons of sushi rice across the nori sheet leaving the top inch or so empty. The rice should be pretty flattened.
- Place the filling ingredients in the middle of the nori sheet. Don’t go too crazy with the filling or it will end up popping out the ends if it is too full.
- Using both hands, pick up the edges of the nori sheet closest to you and fold over the filling ingredients; tucking the nori sheet around the ingredients. Pick up the bamboo sheet and fold over as well (but don’t tuck all the way around).
- While pressing firmly down on the sushi roll, while pulling the bamboo sheet away from your body and rolling the sushi. Then stop and wrap your hands around the roll pressing down firmly to create a solid roll. Pull away from your body again with the bamboo sheet then stop again and press down. Continue doing this until you have a fully formed sushi roll.
- Using a very sharp knife, cut the roll into 1 inch thick pieces.
- Create 3 more rolls using the same technique – see notes below for instructions on an Inside Out Roll (where the rice is on the outside of the roll instead of the inside).
- (optional) Top with a dollop or drizzle of spicy mayo or wasabi mayo to really up the spice level.
- Serve with soy sauce, wasabi (optional) or pickled ginger.
Notes
- Sushi Rice – just follow one of these easy tutorials on how to easily make sushi rice on the stove top or Instant Pot.
- Inside Out Roll (rice on the outside): Place a bamboo sheet down and place a piece of parchment paper on top. Place nori sheet on top of the parchment, shiny side down. Cover with rice leaving the top inch empty. Carefully flip the nori sheet over so that the rice-side is down and the 1 inch piece of nori sheet without rice is near you. Place your ingredients towards the center of the nori sheet. Lift up the edge of the nori sheet closest to you and tuck around ingredients. Lift up the bamboo mat and fold over as well. Start pulling the bamboo away from your body as the nori sheet rolls around the ingredients. Then stop and apply gentle pressure to create a roll. Continue pulling/rolling with the bamboo mat and then apply pressure until you have a fully formed sushi roll. Cut into 1 inch pieces with a very sharp knife.
- Instant Pot Sushi Rice: we also have an easy tutorial on how to make sushi rice right in your Instant Pot. It’s super quick and easy!
- Storage: we recommend storing in the fridge for no more than 24 hours (fyi – this is different than sushi made with raw fish which should be eaten immediately).