Californian rolls or "maki" are an "inside-out" type of sushi which gained popularity in the United States. They are typically made with crab, avocado and cucumber as in this simple recipe.
- Preparation Time30 mins 0
Nutrition per serving
- Energy174 Kcals
- 4 x 85 g sushi rice
- 4 x surimi (crab sticks)
- 4 x 25 g avocado, cut into strips
- 4 x 20 g cucumber, cut into strips
- 4 lettuce leaves
- 4 nori leaves
- 4 x 15 g caviar (tobiko) or a small quantity of roasted sesame seeds to cover the rice
- 4 x 5 g pickled ginger
- Kikkoman Soy Sauce
Also: Cling film, bamboo mat
Cover the mat in cling film so that the sushi rice won’t stick to it. Cut down the centre of the nori sheet and place one half, smooth surface down, on the top part of the bamboo mat. Spread the sushi rice evenly on the nori sheet and sprinkle with roasted sesame seeds (black and white) or caviar.
Lift up the bottom part of the mat and fold it over to cover the rice. Turn over the mat and open it again. The nori sheet side is now on top and the sushi rice with sesame or caviar underneath.
Spread wasabi paste and mayonnaise on the centre of the nori sheet. The fillings are added next (e.g. strips of salad, surimi (crab sticks), avocado, cucumber). Simply place them on top and roll up in the same way that you would make a regular sushi roll. Then remove the rolling mat and cut the roll into 6 pieces.