California Roll Sushi

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 412kcal

Equipment

  • Bamboo sushi mat wrapped in plastic wrap (recommended) can use a kitchen towel instead

Ingredients

Miso Soup

  • 1/2 TBSP Miso paste
  • 2 cups Chicken broth
  • 2 tsp Scallions chopped
  • 2 TBSP Tofu diced into small cubes
  • 1 oz Nori seaweed sheets

Seasoning

  • Salt
  • Black pepper

Sushi

  • 1/2 cup Sushi rice
  • 2 TBSP Rice wine vinegar use as needed
  • 2 Nori seaweed sheets
  • 1/3 cup Imitation crab meat use more if needed to fill out the roll
  • 1/2 cup Cucumber cut into thin matchsticks
  • 1/2 Avocado sliced thin
  • Sesame seeds sprinkled for garnish
  • 2 tsp Wasabi paste
  • 1/4 cup Pickled ginger
  • 1/4 cup Reduced-sodium soy sauce

Sapporo

  • 24 oz Sapporo cold
US Customary - Metric

Instructions

  • Prepare the rice according to the directions on the package. Once cooked, set rice aside in a mixing bowl and season with salt and rice wine vinegar to taste. Allow rice to cool to room temperature.
  • Make the miso soup: Place the miso into a small bowl, add a little hot water, and whisk until smooth. (This will ensure it doesn’t clump.) Place the miso, broth, scallions, and tofu in a medium saucepan and bring to a low simmer. Once done, stir in the nori and keep covered with a lid to keep warm. Reheat if needed before serving.
  • Place a nori sheet on a bamboo mat (or use a piece of plastic wrap on top of a towel).
  • Spread the rice evenly on the nori in the center of the nori covering as much of it as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is too hot, nori will likely tear.)
  • Lay the crab, cucumber, and avocado across the middle. Start to roll the nori over the filling and gently press along the length of the roll. This motion presses the rice and the filling together and prevents the roll from being too loose. Continue to roll the sushi until you've rolled past the far edge of the nori sheet.
  • Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
  • Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Garnish with sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  • Serve the sushi with miso soup and Sapporo.

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of plastic wrap and a kitchen towel to roll the sushi roll up tightly and uniformly.  
Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition

Calories: 412kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1073mg | Potassium: 413mg | Fiber: 6g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg

California Roll Sushi

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 412 kcal

Equipment

  • Bamboo sushi mat wrapped in plastic wrap (recommended) can use a kitchen towel instead

Ingredients
 
 

Miso Soup

  • 1/2 TBSP Miso paste
  • 2 cups Chicken broth
  • 2 tsp Scallions chopped
  • 2 TBSP Tofu diced into small cubes
  • 1 oz Nori seaweed sheets

Seasoning

  • Salt
  • Black pepper

Sushi

  • 1/2 cup Sushi rice
  • 2 TBSP Rice wine vinegar use as needed
  • 2 Nori seaweed sheets
  • 1/3 cup Imitation crab meat use more if needed to fill out the roll
  • 1/2 cup Cucumber cut into thin matchsticks
  • 1/2 Avocado sliced thin
  • Sesame seeds sprinkled for garnish
  • 2 tsp Wasabi paste
  • 1/4 cup Pickled ginger
  • 1/4 cup Reduced-sodium soy sauce

Sapporo

  • 24 oz Sapporo cold

Instructions
 

  • Prepare the rice according to the directions on the package. Once cooked, set rice aside in a mixing bowl and season with salt and rice wine vinegar to taste. Allow rice to cool to room temperature.
  • Make the miso soup: Place the miso into a small bowl, add a little hot water, and whisk until smooth. (This will ensure it doesn’t clump.) Place the miso, broth, scallions, and tofu in a medium saucepan and bring to a low simmer. Once done, stir in the nori and keep covered with a lid to keep warm. Reheat if needed before serving.
  • Place a nori sheet on a bamboo mat (or use a piece of plastic wrap on top of a towel).
  • Spread the rice evenly on the nori in the center of the nori covering as much of it as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is too hot, nori will likely tear.)
  • Lay the crab, cucumber, and avocado across the middle. Start to roll the nori over the filling and gently press along the length of the roll. This motion presses the rice and the filling together and prevents the roll from being too loose. Continue to roll the sushi until you've rolled past the far edge of the nori sheet.
  • Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
  • Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
  • Garnish with sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  • Serve the sushi with miso soup and Sapporo.

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of plastic wrap and a kitchen towel to roll the sushi roll up tightly and uniformly.  
Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition

Calories: 412kcalCarbohydrates: 49gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 1073mgPotassium: 413mgFiber: 6gSugar: 1gVitamin A: 453IUVitamin C: 10mgCalcium: 39mgIron: 2mg
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