As one of the most popular styles of sushi in Canada and the United States, the California roll has been influential in sushi’s global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine.
Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
- 1 ⅓ cups water
- ⅔ cup uncooked short-grain white rice
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 1 ½ teaspoons salt
- 4 sheets nori seaweed sheets
- ½ pound imitation crabmeat, flaked
- 1 avocado – peeled, pitted, and sliced
- ½ cucumber, peeled, cut into small strips
- 2 tablespoons pickled ginger
- Preheat the oven to 300 degrees F (150 degrees C).
- Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
- Lay nori sheets on a baking sheet.
- Heat nori in the preheated oven until warm, 1 to 2 minutes.
- Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over the filling to make a complete roll. Repeat with remaining ingredients.
- Use a wet, sharp knife to cut each roll into 4 to 6 slices.