California Roll
The roll that introduced sushi to the world. A beautiful inside-out roll (Uramaki) packed with sweet crab meat, creamy avocado, and crisp cucumber. It is light, refreshing, and the absolute perfect starting point for beginner sushi makers.
Ingredients
- 2 cups Seasoned sushi rice
- 2 sheets Nori seaweed cut in half
- 1/2 lb Imitation crab meat Kanikama
- 2 tbsp Japanese Mayonnaise Kewpie
- 1 Ripe avocado sliced
- 1/2 Cucumber julienned
- 2 tbsp Toasted white sesame seeds
- 1 Bamboo sushi mat
Instructions
- Mix the Crab Salad: Shred the imitation crab meat finely with a fork or your hands. Mix it in a bowl with the Japanese mayonnaise until creamy and well combined.
- Prepare the Mat: Wrap your bamboo sushi rolling mat securely in plastic wrap (this prevents the rice from sticking to it). Place a half-sheet of Nori on the mat, rough-side up.
- Spread the Rice: Wet your hands to prevent sticking. Spread an even layer of seasoned sushi rice entirely over the Nori. Sprinkle toasted sesame seeds evenly over the rice.
- Flip and Fill: Carefully flip the Nori over so the rice is facing down against the plastic-wrapped mat. Lay a thick line of the crab salad, sliced avocado, and julienned cucumber horizontally across the center of the bare Nori.
- Roll and Slice: Lift the bottom edge of the bamboo mat and roll it tightly over the fillings, tucking it in to form a firm inside-out cylinder. Squeeze gently to shape the roll. Remove the mat. Wet a sharp knife and slice the roll cleanly into 6 or 8 pieces.
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