Try this California Roll recipe, or contribute your own.
- Carbohydrate 978.60841 g
- Cholesterol 0 mg
- Fat 210.31296 g
- Fiber 48.5984990444183 g
- Protein 83.98745 g
- Saturated Fat 30.22177 g
- Serving Size 1 1 recipe (1926g)
- Sodium 1120.774 mg
- Sugar 930.009910955582 g
- Trans Fat 10.65793 g
- Calories 6204 calories
Step-by-step
- Cook 6 cups rice. Optional: you can add a little sushi vinegar to your rice or leave it plain.
- Prepare sushi ingredients Take imitation crab and split lengthwise to make 12 sticks. Cut cucumber to match crab stick lengths, slice to make 12 sticks. Peel a slice avocado into 12 thin slices. Then, mix mayonnaise and salt; set aside.
- Roll: On a bamboo sushi mat, place one nori sheet shiny side facing down. Layer with rice leaving the end farthest away from you empty. Then spread mayonnaise (about 2 tablespoons) over rice. Add a thin line of wasabi, according to taste, and place 2 crabs sticks, 2 cucumbers and 2 avocados slices, or add more or less of your favorite ingredients.
- Roll sushi and then cut into 8 pieces.
While traditional maki relies on raw fish encased in nori, the inside-out uramaki construction puts the seasoned rice on the outside. Working with six cups of uncooked grains yields a massive volume that easily overwhelms a home kitchen, making it critical to reduce quantities by half or quarters unless feeding a large group. Adjusting rice ratios downward requires proportional scaling of the mayonnaise and imitation crab, dropping the condiment from one cup down to a quarter cup when cutting the recipe into fourths.
Evaluating sushi rice readiness depends entirely on tactile feedback rather than digital thermometers, requiring grains that are translucent, tender yet distinctly firm to the bite, and sticky enough to cohere without turning pasty. Pressing the warm grains onto the bamboo mat demands dampened fingers to prevent sticking, using a light touch to avoid crushing individual kernels.
Standardizing cucumber cuts to match the length of the split crab sticks ensures uniform cylinders that will not tear the nori during rolling. Storing leftover cut rolls in the refrigerator causes the rice to harden rapidly, so consume them immediately or wrap individual rolls tightly in plastic wrap for no longer than twelve hours.
