Ingredients
- 3/4 cup White rice rinsed and drained
- 8 Nori seaweed sheets
- 1/2 Cucumber shaved into thin pieces
- 1 Carrots peeled and shredded
- 2 Avocados pitted and sliced
- 16 oz Lump crab meat 4 oz portions
- 1/4 cup Reduced-sodium soy sauce
- 1 tsp Cornstarch
- 1 tbsp Water
- 4 tsp Wasabi (Paste or Powder)
- 4 tbsp Pickled ginger Jar
- 1 tsp Sesame seeds
Instructions
- Cook the rice according to the instructions on the package. Drain any excess water if needed and spread out on a plate or baking sheet to cool.
- Very lightly dampen the nori sheet with water until it becomes flexible. Lay the nori sheet on a cutting board, dampen your hands, and spread a thin layer of the cooled rice (see recipe, cool the rice completely before spreading onto the nori) onto the nori sheet. Firmly press down on the rice so its packed tight.
- Layer with shaved cucumber, carrot, sliced avocado, and crab meat. Gently roll up the nori sheet. Lightly dampen an additional nori sheet and roll up to double wrap each roll. Then set aside. (Repeat this process with any additional sushi rolls)
- Heat the soy sauce in a saucepan on medium heat. In a bowl mix together the cornstarch and water until the cornstarch dissolves completely. Add the cornstarch mixture to the soy sauce and stir well. The soy sauce will start to thicken as it heats up. Remove from heat once it reaches a smooth thick consistency.
- Slice the sushi rolls about 1/2 inch thick, drizzle with soy glaze, garnish with wasabi, pickled ginger, and sesame seeds.
Video
Nutrition
Calories: 426kcal | Carbohydrates: 45g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1505mg | Potassium: 996mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3009IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 2mg
California Sushi Rolls
Ingredients
- 3/4 cup White rice rinsed and drained
- 8 Nori seaweed sheets
- 1/2 Cucumber shaved into thin pieces
- 1 Carrots peeled and shredded
- 2 Avocados pitted and sliced
- 16 oz Lump crab meat 4 oz portions
- 1/4 cup Reduced-sodium soy sauce
- 1 tsp Cornstarch
- 1 tbsp Water
- 4 tsp Wasabi (Paste or Powder)
- 4 tbsp Pickled ginger Jar
- 1 tsp Sesame seeds
Instructions
- Cook the rice according to the instructions on the package. Drain any excess water if needed and spread out on a plate or baking sheet to cool.
- Very lightly dampen the nori sheet with water until it becomes flexible. Lay the nori sheet on a cutting board, dampen your hands, and spread a thin layer of the cooled rice (see recipe, cool the rice completely before spreading onto the nori) onto the nori sheet. Firmly press down on the rice so its packed tight.
- Layer with shaved cucumber, carrot, sliced avocado, and crab meat. Gently roll up the nori sheet. Lightly dampen an additional nori sheet and roll up to double wrap each roll. Then set aside. (Repeat this process with any additional sushi rolls)
- Heat the soy sauce in a saucepan on medium heat. In a bowl mix together the cornstarch and water until the cornstarch dissolves completely. Add the cornstarch mixture to the soy sauce and stir well. The soy sauce will start to thicken as it heats up. Remove from heat once it reaches a smooth thick consistency.
- Slice the sushi rolls about 1/2 inch thick, drizzle with soy glaze, garnish with wasabi, pickled ginger, and sesame seeds.
Video
Nutrition
Calories: 426kcalCarbohydrates: 45gProtein: 27gFat: 16gSaturated Fat: 2gCholesterol: 48mgSodium: 1505mgPotassium: 996mgFiber: 9gSugar: 2gVitamin A: 3009IUVitamin C: 25mgCalcium: 102mgIron: 2mg
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