Friday, February 21, 2014

California Roll {Recipe}

In the last year, I have discovered I LOVE sushi. Raw fish, cooked fish... you name it, I love it.

Tyler and I wanted sushi and didn't want to pay an arm and a leg to get it, so we decided to have a date night in and try to make it! 

The first one turned out bad... we didn't realize that you only use HALF a sheet of nori so it ended being a giant ugly roll, but now we're basically pros. Today, you can make it too!

We used the Food Network recipe.


Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Wasabi, for serving
Soy sauce, for serving

Sushi Rice:

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt


Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water (CRUCIAL because sushi rice is extremely sticky) and spread about 1/2 cup of the rice evenly onto the nori.

Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.

Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used.

Cut each roll into 6 pieces. Serve with wasabi and soy sauce.

Sushi Rice:

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

 Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Read more at:

This was the perfect (and most fun) date night in that we've ever had. We laughed a lot ant ate a ton. SO much fun. Also, we're getting better... :)


  1. We were only in Japan two weeks ago, and absolutely loved all the food and so this recipe is the perfect way for us to feel like we're still in Tokyo!!You're definitely an expert sushi maker!! We can never get the filling in the centre of the roll, although ours taste alright, they never look quite as good!


Thanks for your sweet words!!

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover