California Roll Sushi Avocado (Print-Friendly Version)
Fresh flavors of crab, avocado, cucumber, and rice rolled in nori for a light, satisfying sushi experience.
# What You’ll Need to Make This:
→ Sushi Rice
01 -
200 g uncooked short-grain white rice
02 -
240 ml water
03 -
60 ml rice vinegar
04 -
13 g white sugar
→ Filling & Assembly
05 -
120 g imitation crabmeat, finely chopped
06 -
60 ml mayonnaise
07 -
8 sheets nori (dried seaweed)
08 -
20 g sesame seeds
09 -
1 cucumber, cut into thin spears
10 -
2 avocados, pitted, peeled, and sliced
# How to Prepare:
01 -
Rinse the short-grain rice several times until the water runs clear. Drain thoroughly, then transfer the rice to a saucepan or rice cooker with 240 ml water. Bring to a boil, reduce heat to a simmer, cover, and cook until the rice appears dry on top, about 15 minutes. Remove from heat and allow to stand, covered, for 10 minutes to finish absorbing moisture.
02 -
In a small bowl, combine rice vinegar and sugar, stirring until fully dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until evenly coated. Allow to cool completely before use.
03 -
In a bowl, mix the finely chopped imitation crabmeat with mayonnaise until well combined. Set aside for filling.
04 -
Cover a bamboo rolling mat with plastic wrap to prevent sticking. Place a sheet of nori, shiny side down, onto the plastic wrap.
05 -
With dampened fingers, evenly spread a thin layer of seasoned rice over the nori, leaving a 0.5 cm margin at the bottom edge. Sprinkle with approximately 2.5 g of sesame seeds and gently press them into the rice.
06 -
Carefully flip the nori sheet so the rice side is down. Arrange 2–3 cucumber spears, 2–3 avocado slices, and about 15 g of the crab mixture in a line across the nori, positioned about 2 cm from the uncovered edge.
07 -
Lift the mat from the edge and tightly roll the sushi over the fillings to form a cylinder approximately 4 cm in diameter. Wrap with the mat and gently squeeze to compact the roll.
08 -
Using a sharp, dampened knife, cut each roll into 2.5 cm pieces. Clean the knife between cuts for neat slices.
09 -
Arrange sushi pieces on a serving plate. Serve with soy sauce and wasabi, if desired.
# Extra Tips:
01 -
Wet your hands when handling sushi rice to prevent sticking and achieve even coverage.
02 -
Use plastic wrap on the bamboo mat to keep rice from adhering and ensure smooth rolling.