• 20minutes
  • 141calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, C
MineralsFluorine, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 lemon , juiced

  2. 1 medium avocado , peeled, pitted, and sliced into 1/4-inch thick pieces

  3. 4 sheets nori

  4. 4 cups sushi rice , cooked ( Sushi Rice Made in Bamboo Steamer )

  5. 1/3 cup sesame seeds , toasted

  6. 1 small cucumber , peeled, seeded, and cut into matchstick-size pieces

  7. 4 crabsticks, sliced lengthwise

  8. pickled ginger , for serving

  9. wasabi , for serving

  10. soy sauce , for serving

Instructions Jump to Ingredients ↑

  1. Squeeze the lemon juice over the avocado to prevent browning.

  2. Cover a bamboo rolling mat with plastic wrap.

  3. Cut nori sheets in half crosswise.

  4. Lay 1 sheet of nori, shiny side down, on the plastic covered mat.

  5. To make Califronia Rolls:.

  6. Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.

  7. Sprinkle the rice with sesame seeds.

  8. Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.

  9. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.

  10. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

  11. To make Maki:.

  12. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.

  13. Press the rice down firmly but gently.

  14. Sprinkle sesame seeds on the rice.

  15. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.

  16. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.

  17. The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.

  18. Pull away the mat and set aside.

  19. Cover with a damp cloth.

  20. Repeat until all of the rice has been used.

  21. Cut each roll into 6 pieces.

  22. Serve with pickled ginger, wasabi and soy sauce.


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