Ingredients
Rice and Seaweed
- 1 cup Sushi Rice (cooked)
- 2 sheets Nori Seaweed
Fillings and Toppings
- ½ Avocado, thinly sliced
- 1 Cucumber, peeled and cut lengthwise in halves
- 6 pieces Surimi (imitation crab)
- 4 Tablespoons Japanese Mayonnaise
- 2 Tablespoons Sesame Seeds
Instructions
- Prepare Ingredients: Cut the avocado into thin slices and peel the cucumber, then cut it lengthwise into halves to prepare them for rolling.
- Set Up Sushi Mat: Place one sheet of nori seaweed on a sushi mat wrapped in plastic wrap to prevent sticking.
- Spread Rice: Spread almost half of the cooked sushi rice evenly over the entire surface of the nori, covering it completely. Reserve 2-3 tablespoons of rice aside.
- Create Inner Layer: Flip the rice-covered nori so that the rice side is down. Spread the reserved 2-3 tablespoons of rice on one half of the seaweed sheet, leaving about 1 inch (2 cm) space from the bottom edge, distributing it evenly.
- Add Mayonnaise: Squeeze a line of Japanese mayonnaise in the center of the rice-covered half to add creaminess.
- Add Fillings: Place cucumber half along the mayonnaise line, then arrange three avocado slices in a line on top, followed by three pieces of surimi placed centrally.
- Roll Sushi: Using the plastic-wrapped sushi mat, carefully roll the seaweed from the edge with fillings, holding it tightly with both hands. Press firmly to create a tight and compact roll.
- Garnish with Sesame: Place the sushi roll on one side of the mat, sprinkle sesame seeds over the remaining plastic wrap, then roll the sushi again so that the outer rice layer picks up the sesame seeds and becomes fully coated.
- Slice Sushi: Remove the roll from the sushi mat and slice into 8 pieces approximately 1 inch (2 cm) thick.
- Serve: Arrange the sliced California rolls on a serving plate and serve with soy sauce, wasabi, and pickled ginger for dipping.
Notes
- For best results, use Japanese short-grain sushi rice cooked and seasoned with rice vinegar, sugar, and salt.
- Surimi or imitation crab can be substituted with real crab or cooked shrimp as preferred.
- Use a bamboo sushi rolling mat covered in plastic wrap to prevent sticking and ensure smooth rolling.
- Japanese mayonnaise adds authentic flavor but can be substituted with regular mayonnaise if needed.
- If desired, serve with additional soy sauce, wasabi paste, and pickled ginger as traditional accompaniments.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (rice cooking time not included)
- Category: Sushi
- Method: No-Cook
- Cuisine: Japanese
