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California rolls are a sushi staple, offering a fresh and accessible twist on traditional rolls. Originating in Los Angeles in the 1960s, they swapped raw fish for avocado and placed the nori inside the roll to appeal to American palates. Today, they remain a garden-fresh favorite, blending creamy avocado, crisp cucumber, and crab for a light and refreshing dish.
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Garden-Fresh California Rolls
Create fresh and delicious homemade sushi rolls with this simple recipe! Soft sushi rice, creamy avocado, crisp cucumber, and flavorful crab are wrapped in nori and rolled to perfection. Whether you’re a sushi-making beginner or a seasoned pro, these rolls are easy to assemble and make a great appetizer or light meal. Serve with soy sauce, pickled ginger, and wasabi for a classic sushi experience
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizers
Ingredients
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
- 4 sheets of nori (seaweed)
- 1 ripe avocado, sliced into thin strips
- 1 medium cucumber, julienned
- 1/2 cup imitation crab or cooked crab meat, shredded
- Sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Prepare the Ingredients: Cook sushi rice according to package instructions. Mix rice vinegar, sugar, and salt, then fold it gently into the rice while it cools. Prep the avocado, cucumber, and crab.
- Assemble the Roll: Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch uncovered at the top. Sprinkle sesame seeds if desired.
- Add the Fillings: Lay cucumber, avocado, and crab in a line across the middle of the rice.
- Roll It Up: Using the bamboo mat, carefully roll the nori and rice over the fillings, pressing firmly to shape it. Seal the roll by moistening the uncovered edge of the nori with a little water.
- Slice and Serve: Use a sharp knife to cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts for clean slices.
