Prepare Sushi Rice: Cover the rice container with a wet towel to prevent the cooked & seasoned sushi rice from drying out while you prepare other ingredients.
Prepare California Roll Ingredients:Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown.Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) - ¼ cup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.Julienne English Cucumber: Julienne ¼ English cucumber.Slice Avocado: Cut avocado in half, then remove the avocado seed. With a spoon, separate the avocado from its skin. Slice the avocado into roughly 3mm slices. Spread Rice on Nori Seaweed Sheet: Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat. Cut nori sheets in halves with scissors or a knife. *Pro Tip: For nori, there's a shiny side and a rough side. Always place rice on the rough side. Layer the nori at the edge of the mat & plastic food wrap (rough side up). Wet both hands with water to prevent the sushi rice from sticking to your hands. Form a rice ball with 105g - 115g of sushi rice, then gently spread the rice evenly across the whole nori sheet. Sprinkle some toasted sesame seeds on the sushi rice. Add Ingredients to Nori Sheet: Carefully, flip the whole nori sheet over (rice side down). Add roughly ¼ of the crab meat mayo mixture on the nori sheet. Layer 6 julienned cucumbers and 3 slices of avocado on the nori sheet. *Pro Tip: Make sure not to overstuff the sushi roll. Roll California Roll: Line the whole nori to the bottom edge of the sushi mat closest to you. Tightly roll the sushi mat from the bottom. Don’t squeeze it too hard. Use your fingers to tuck in & enclose all the fillings to prevent them from falling out. Lift the edge of the mat, and continue to roll it up until it turns into a firm cylinder sushi roll. *Pro Tip: You can wrap the sushi roll with plastic wrap to keep it fresh until you cut it.
Cut California Roll: Lightly wet your knife blade with a wet towel. Cut the California roll in half, then cut each half roll into 3 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the California rolls. Place the cut California roll on the sushi mat and give it a final roll to shape it.
Serve: Unwrap your sushi, then serve immediately with Japanese soy sauce, wasabi, and sushi ginger. Enjoy~
1) Be Quick in Step 3 to 6: Try to be as quick as you can going through Steps 3 to 6. This helps prevent the nori seaweed from absorbing too much moisture & turning soggy, gummy, & chewy.
2) Jumbo Size Sushi Rolls: For jumbo rolls, you can use the whole nori (seaweed) sheet instead of cutting it in half.
3) Be Gentle When Spreading Rice on Nori: Try your best to be gentle & not squish or mush the rice as you evenly spread the rice across the nori.
4) Rolling Sushi: This rolling step will take some practice & time to perfect. Try not to take too much time rolling because the nori sheet will continue to absorb the moisture from the rice & fillings.
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Calories: 330kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 359mg | Potassium: 298mg | Fiber: 5g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg