Description
Sushi chefs craft this classic California roll with creamy avocado, sweet crab, and cucumber. Fresh ingredients and precise rolling techniques create a delightful sushi experience you’ll savor with each bite.
Ingredients
Scale
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 4 sheets toasted nori seaweed
- 8 oz (226 g) imitation crab, log/leg style
- 1 avocado
- ½ English cucumber
- 2 tbsps seasoned rice vinegar
- 1 tsp salt
- 1 tsp sugar
Instructions
- Rice Preparation: Cleanse sushi rice meticulously in fine-mesh colander until water runs crystal clear, eliminating starch residue.
- Cooking Rice: Transfer rice to saucepan, add precise water measurement, cover tightly, and bring to robust boil, then reduce to minimal heat, simmering undisturbed until liquid absorbs completely.
- Seasoning Mixture: Whisk rice vinegar, sugar, and kosher salt in ceramic bowl until ingredients dissolve seamlessly, creating flavor foundation.
- Rice Cooling: Transfer cooked rice to wide ceramic dish, gently folding vinegar mixture throughout using delicate motion, then allow to reach room temperature while periodically fanning to release steam and develop glossy finish.
- Ingredient Preparation: Skillfully slice ripe avocado and crisp cucumber into uniform, thin matchstick strips using precision knife technique.
- Workspace Setup: Arrange bamboo mat, water bowl for finger rinsing, and sanitized cutting surface to create organized sushi preparation station.
- Nori Positioning: Place nori sheet on mat with smooth side downward, ensuring shiny surface contacts mat perfectly.
- Rice Layer: Spread cooled rice evenly across nori, maintaining narrow uncovered strip at top edge for seamless sealing.
- Filling Placement: Strategically arrange cucumber and avocado strips centrally across rice-covered nori surface.
- Rolling Technique: Utilize mat as precise guide, applying consistent gentle pressure to create compact, uniform cylindrical roll.
- Cutting Process: Moisten sharp knife between each slice to prevent rice adhesion, carefully cutting roll into 6-8 symmetrical pieces, revealing beautiful California roll cross-section.
Notes
- Rinse Rice Thoroughly: Remove excess starch by washing rice until water runs clear, ensuring perfect sticky texture and preventing clumpy rolls.
- Control Rice Moisture: Use precise water measurement and gentle heat to achieve ideal rice consistency, avoiding undercooked or mushy grains.
- Prepare Workspace Carefully: Organize all tools and ingredients before starting, including a clean cutting board, sharp knife, and damp towel for clean cuts.
- Master Rolling Technique: Apply consistent, gentle pressure when rolling to create compact, uniform sushi rolls without squeezing out fillings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 242
- Sugar: 1 g
- Sodium: 440 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg