California Roll


CIMG1185Chop 3 crab sticks finely
california-roll-crab-mixture-fillingMix the chopped crab sticks with a tea spoon of mascarpone and a tea spoon of mayo and two shakes of aromat seasoning. This should be enough filling for 2 to 3 california sushi rolls.
half-a-nori-sheet-with-cooked-rice-and-sesame-seedsPlace half a nori sheet (seaweed paper) on your cutting board and spread out 150g of cooked sushi rice over the sheet softly ( TIP: slightly wet your hands so the rice does not stick to them) sprinkle some roasted sesame seeds over the rice.
california-roll-layed-out-on-sushi-rolling-matTurn the rice and nori over and place on a sushi rolling plastic bag wrapped rolling mat, add the crab mixture, 2 avocado slices and 2 cucumber slices.
rolling-a-california-sushi-rollRoll the California roll by folding the mat over and keeping the contents in with your thumbs, close the roll leaving a lip of the nori sheet and then seal it.
california-rollThis is how the California roll should look after rolling it. cover it with some cling film and stick the cling film to the roll using a sushi rolling mat. The cling film will fix the roll and the rice while cutting ensuring you make perfect sushi pieces.
cutting-california-sushi-rollcutting the California sushi roll, for this use a razor sharp chef knife buy one here: chef knives.

use quick slicing action and don’t use too much down pressure, it is very important that you have a extremely sharp knife.

i usually discard the end pieces and cut the roll in to 8 to 10 pieces, sushi restaurants cut the roll in to 8 pieces and serve the end pieces.

california-sushi-rollsFinished serve the sushi pieces on a plate with pickled ginger, wasabi and soja sauce.


  •  Crab sticks  (3)
  • Mayonnaise  (1 ts)
  • Mascarpone  (1 ts) buy mascarpone here
  • aromat seasoning knorr  (2 shakes)
  • Cooked sushi rice (150 g) learn to cook sushi rice here
  • Nori (seaweed paper) half a sheet
  • 2 slices avocado
  • 2 slices cucumber
  • sesame seeds



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