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Calfornia Roll Sushi

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  • Ready in: 60 min
  • Serves: 2
  • Complexity: easy
  • kcal: 550
  • Origin: Asian
Calfornia Roll Sushi


  • 4 tablespoons rice vinegar
  • 5 cups sushi rice
  • 4 sheets of nori
  • 7 teaspoons toasted seasame seeds
  • 1 avocado
  • 3/4 cup crab meat chunky or sticks
  • 1/2 Japanese cucumber (or English cucumber)
  • 1 1/2 tablespoons of mayonnaise
  • 1 1/2 tablespoons of sliced spring onion


  1. Season rice with rice vinegar.
  2. Mix the mayonnaise and spring onion in a bowl.
  3. Cut the cucumber and imitation crab into matchstick slices
  4. Cut the avocado in half and remove the large seed. Peel and slice.
  5. Place the shiny side of the nori facing down on the bamboo mat.
  6. Dip your hands in water and shake them.  Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori.  Sprinkle on the toasted sesame seeds.
  7. Gently pick up the nori and flip it upside down so that the rice is facing the plastic.
  8. Evenly spread out the cucumber, crab and mayonaise on the nori facing you.
  9. Lift the sushi mat by placing your thumbs underneath the mat.  Grasp the ingredients with your remaing fingers to keep everything in its place.  Bring the mat forward until it touches the edge of the ingredients. Gently squeeze and form the roll using both hands. Slowly unroll the mat and as you do this bring the roll back to the edge of the mat. Repeat these steps until all of the nori disappears. Let your roll rest for about a minute.
  10. Moisten a very sharp knife and cut the inside-out roll into two even halves.  Places the halves side-by-side and cut again. Slice into 4 or 6 pieces.  Serve on an attractive plate with a bit of pickled ginger and wasabi.


    Because thou sayest, I am rich, and increased with goods, and have need of nothing; and knowest not that thou art wretched, and miserable, and poor, and blind, and naked:
    (Rev 3:17)


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