California Roll At Home (Sushi Without Mat)

imitation crab

🥗Healthier: real crab meat

💰Cheaper: surimi

Real crab provides authentic flavor, while surimi is more affordable.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is a budget-friendly option.

avocado

🥗Healthier: mashed avocado

💰Cheaper: cucumber

Mashed avocado maintains creaminess, while cucumber adds crunch.

nori

💰Cheaper: rice paper

Rice paper is gluten-free and easier to find.

Prepare a bowl of tezu by mixing cold water with rice vinegar or lemon juice to keep your hands wet while shaping the rolls.

Slice full sheets of nori in half to create half sheets for the rolls.

Trim the ends off the cucumber to match the width of the nori, then slice the cucumber in half lengthwise and cut into quarters, removing the gelatinous center to prevent sogginess.

Slice the cucumber sticks into strips about 1/5 of an inch or 5 mm wide, ensuring they are uniform in size.

Cut the avocado in half, remove the pit, and slice the halves into quarters, then cut these into thin wedges at a 15° angle to the cutting board.

Drizzle lemon juice over the avocado to prevent browning.

Wet your hands with tezu and grab a cylinder of sushi rice about the size of a potato, shaping it into a cylinder.

Spread the sushi rice evenly across the nori, leaving a 1/4 inch border at the top, and sprinkle with toasted sesame seeds.

Flip the nori so the rice side is facing down, then layer 3 wedges of avocado, a strip of cucumber, and crab legs in the center.

Roll the nori away from you, using the mat to help shape the roll, and squeeze gently to secure the shape, ensuring the seam is on the bottom.

For a mat-less roll, spread rice on nori, flip it over, add fillings, and roll it up while holding the fillings in place.

Wrap the roll in double layers of parchment paper to shape it evenly and compress the rice.

Wet a sharp knife with tezu before slicing the roll into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens