California Sushi Rolls Recipe

5 4 4
California Sushi Rolls Recipe
California Sushi Rolls Recipe photo by Taste of Home
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California Sushi Rolls Recipe

Read Reviews
5 4 4
Publisher Photo
This tastes as good as any restaurant or store-bought California roll. For best results, do use the sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour + standing
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour + standing

Ingredients

  • 2 cups sushi rice, rinsed and drained
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons black sesame seeds
  • Bamboo sushi mat
  • 8 nori sheets
  • 1 small cucumber, seeded and julienned
  • 3 ounces imitation crabmeat, julienned
  • 1 medium ripe avocado, peeled and julienned
  • Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

Directions

In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet.
Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll.
Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired. Yield: 64 pieces.
Originally published as California Sushi Rolls in Healthy Cooking February/March 2012, p42

Nutritional Facts

1 piece (calculated without optional ingredients): 35 calories, 1g fat (0 saturated fat), 0 cholesterol, 30mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 2 cups sushi rice, rinsed and drained
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons black sesame seeds
  • Bamboo sushi mat
  • 8 nori sheets
  • 1 small cucumber, seeded and julienned
  • 3 ounces imitation crabmeat, julienned
  • 1 medium ripe avocado, peeled and julienned
  • Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional
  1. In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
  2. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
  3. Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
  4. Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet.
  5. Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll.
  6. Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired. Yield: 64 pieces.
Originally published as California Sushi Rolls in Healthy Cooking February/March 2012, p42

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Reviews forCalifornia Sushi Rolls

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dublinlab User ID: 1682119 249655
Reviewed Jun. 21, 2016

"Very good. This method of cooking the rice is excellent. Janet VFE"

MY REVIEW
calgarymama User ID: 7761056 197783
Reviewed Apr. 13, 2014

"This recipe is great! My hubby said it was better than store bought rolls."

MY REVIEW
Brandi3 User ID: 6861593 138979
Reviewed Dec. 2, 2012

"I love this recipe!"

MY REVIEW
stwood64 User ID: 3644447 198812
Reviewed Apr. 23, 2012

"First time making California Rolls. I didn't have a bamboo mat but used wax paper instead and it worked fine. I didn't have Sushi Rice but used Calrose Rice because it is a sticky rice. They turned out great but next time, I will peel my cucumbers and cut the ingredients just a bit thicker.

I would recommend wetting the knife as you cut the rolls.
Will make these again."

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