California Roll
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Rice wraps the outside and the nori sits hidden within, an inside-out construction that keeps the dark seaweed out of sight.
Read more
The roll is credited to Japanese chefs in North America in the 1960s or 1970s, but who made it first, and whether in Los Angeles or Vancouver, is still disputed. The inside-out wrap is said to have started because American diners peeled the seaweed off.
Ingredients
Instructions
- 1
Cool 300g sushi rice until it is just warm and no steam is rising.
Loosen it gently with a rice paddle without crushing the grains.
- 2
Slice the avocado into 1cm pieces and cut the cucumber into thin strips after removing the watery seeds.
Shred 100g of imitation crab and mix it with 2 tablespoons of mayonnaise until lightly coated, not wet.
- 3
Cover the bamboo mat with plastic wrap and wet your hands so the rice does not stick.
For each roll, spread 150g of rice slightly larger than the nori area, keeping the layer thin and even.
- 4
Place half a sheet of nori over the rice and press the center gently so it settles without compacting the grains.
Arrange avocado, cucumber, and mayonnaise coated imitation crab in one straight line across the middle.
- 5
Lift the front edge of the mat and start rolling so the filling is enclosed in the center.
Pull the plastic wrap back as you roll, applying even pressure so the roll holds without squeezing out the filling.
- 6
Wipe the knife with a damp cloth as needed and cut each roll into 8 even pieces.
Remove the plastic wrap and serve while the rice is tender.
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