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.
Prep Time 15 minutes mins
- 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
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.
Keyword Classic, Easy, Sushi