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A classic inside-out sushi roll featuring creamy avocado, crisp cucumber, and savory imitation crab, all wrapped in seasoned rice and nori. This American sushi staple is fun to make at home and perfect for a light lunch or dinner.
Prepare the Sushi Rice
Prepare the Fillings
A classic inside-out sushi roll featuring creamy avocado, crisp cucumber, and savory imitation crab, all wrapped in seasoned rice and nori. This American sushi staple is fun to make at home and perfect for a light lunch or dinner.
This Japanese-American recipe takes 50 minutes to prepare and yields 4 servings. At 347.64 calories per serving with 9.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Assemble the Uramaki (Inside-Out) Roll
Add Fillings and Roll
Slice and Serve
For a pop of color and briny flavor, coat the outside of the rice with masago (capelin roe) or tobiko (flying fish roe) instead of or in addition to sesame seeds.
Mix the imitation crab with a tablespoon of Japanese mayonnaise and a teaspoon of sriracha to create a creamy, spicy filling.
For a more premium version, substitute the imitation crab with cooked, flaked real crab meat.
For a sweet and tropical twist, add thin strips of ripe mango along with the other fillings.
Omit the imitation crab and add extra vegetables like carrot matchsticks or bell pepper strips.
Avocado is rich in monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Imitation crab (surimi) is made from fish paste, providing a good source of low-fat protein that is important for muscle maintenance and repair.
The nori (seaweed) wrapper is a surprising source of essential minerals like iodine, which is crucial for thyroid function, as well as iron and calcium.
A typical homemade California roll (8 pieces) contains approximately 250-300 calories, depending on the exact amount of rice and avocado used. This makes it a relatively light meal option.
Yes, a California roll can be a healthy choice. It's low in fat and provides a good balance of carbohydrates from rice, healthy fats from avocado, and lean protein from imitation crab. The seaweed (nori) is also rich in minerals. To keep it healthy, be mindful of sodium by using low-sodium soy sauce.
The best rice is Japanese short-grain rice, often labeled as 'sushi rice'. Its high starch content makes it sticky when cooked, which is essential for holding the roll together. Do not use long-grain rice like Basmati or Jasmine.
There are a few common reasons: the rice wasn't sticky enough (wrong type of rice or not seasoned properly), you overfilled the roll, or you didn't roll it tightly enough. Make sure to apply gentle, even pressure with the bamboo mat to create a compact cylinder.
Sushi is best enjoyed fresh. You can make it a few hours ahead and keep it tightly wrapped in plastic wrap in the refrigerator. However, the rice will start to harden and the nori may become chewy after several hours.
A bamboo mat (makisu) is highly recommended as it makes it much easier to get a tight, evenly shaped roll. However, you can use a clean kitchen towel covered in plastic wrap as a substitute in a pinch.
