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California Rolls Japanese

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Ingredients

Adjust Servings:
4 cups sushi rice
4 sheets nori dried seaweed
1 avocado
3/4 cup crabmeat
2 tablespoons mayonnaise
1/2 teaspoon salt

Nutritional information

793.6
Calories
97 g
Calories From Fat
10.8 g
Total Fat
1.6 g
Saturated Fat
1.9 mg
Cholesterol
359.4 mg
Sodium
157.2 g
Carbs
8.6 g
Dietary Fiber
0.8 g
Sugars
13.7 g
Protein
336 g
Serving Size

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California Rolls Japanese

Features:
    Cuisine:

    1 c of sushi rice was a good amount to make about 4 full nori which is enough for a party of 2. [Note to myself for the rice part: Rinse the rice 3-4 times. Add some more water to the rice amount 1 c rice = 1 1/4c water. I also add some salt then mix. In high heat, bring the rice to a boil, then lower the heat to low-medium. At this point i make sure the rice won't be dry, so i add more water if needed and stir a bit. I wrap a towel on the pan lid and cover the pan. Let it simmer for about 10 min, turn off the heat and let it rest for another 10 min. For the vinegar part: 1 1/3 tbsp of rice vinegar, 1 1/3 tsp sugar, and 4/9 tsp salt and microwave. The more vinegar the stickier the rice.] Now for the sushi part: used imitation crab and american mayo and it tasted delicious. I cut the imitation crabs into pieces so the sushi's easier to cut. To get a full flavor off the meat, add in a good amount of salt. Also mixed in sesame seeds to the rice. I might try cream cheese instead of mayo / real crab meat or lobster / Japanese mayo next time. Overall, it was yummy. Thanks for sharing!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    California Rolls Japanese, Havn’t tried this but don’t want to lose it.Looks pretty easy., 1 c of sushi rice was a good amount to make about 4 full nori which is enough for a party of 2. [Note to myself for the rice part: Rinse the rice 3-4 times. Add some more water to the rice amount 1 c rice = 1 1/4c water. I also add some salt then mix. In high heat, bring the rice to a boil, then lower the heat to low-medium. At this point i make sure the rice won’t be dry, so i add more water if needed and stir a bit. I wrap a towel on the pan lid and cover the pan. Let it simmer for about 10 min, turn off the heat and let it rest for another 10 min. For the vinegar part: 1 1/3 tbsp of rice vinegar, 1 1/3 tsp sugar, and 4/9 tsp salt and microwave. The more vinegar the stickier the rice.] Now for the sushi part: used imitation crab and american mayo and it tasted delicious. I cut the imitation crabs into pieces so the sushi’s easier to cut. To get a full flavor off the meat, add in a good amount of salt. Also mixed in sesame seeds to the rice. I might try cream cheese instead of mayo / real crab meat or lobster / Japanese mayo next time. Overall, it was yummy. Thanks for sharing!


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    Steps

    1
    Done

    Peel an Avocado and Cut It Into Strips or Mash It.

    2
    Done

    Put Imitation Crab in a Bowl and Mix With Salt and Mayonnaise.

    3
    Done

    Cover a Bamboo Mat With Plastic Wrap.

    4
    Done

    Put a Sheet of Dried Seaweed on Top of the Mat.

    5
    Done

    Spread Sushi Rice on Top of the Seaweed and Press Firmly.

    6
    Done

    Sprinkle Sesame Seeds Over the Sushi Rice.

    7
    Done

    Turn the Sushi Layer Over So That the Seaweed Is on Top.

    8
    Done

    Place Avocado and Crab Lengthwise on the Seaweed.

    9
    Done

    Roll the Bamboo Mat Forward,

    10
    Done

    Pressing the Ingredients Inside the Cylinder-Shaped Sushi.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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