California Roll
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- ½ cup seasoned rice vinegar
- 1 teaspoon white sugar, or to taste
- 1 teaspoon salt, or to taste
- ¼ pound cooked crab meat, drained of excess liquid and shredded
- 1 tablespoon mayonnaise
- 5 sheets nori (dry seaweed)
- 1 avocado, sliced
- ¼ cup red caviar, such as tobiko
- 1 English cucumber, seeded and sliced into strips
- 2 tablespoons drained pickled ginger, for garnish
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon wasabi paste
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Wrap a sushi rolling mat completely in plastic wrap and set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature, about 30 minutes.
- Combine crab meat with mayonnaise in a small bowl.
- Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori.
- Place nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer.
- Top with 2 to 3 tablespoons of the crab mixture.
- Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side.
- Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
- Remove the plastic and cut into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste.
Source
Original recipe: View Original