Get Rolling Japanese-Style With Our California Roll Sushi Recipe

Name: Get Rolling Japanese-Style With Our California Roll Sushi Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 cups sushi rice (Japanese rice); 1 1/2 cups water, cold; 4 tbsp rice vinegar; 3 tbsp granulated sugar; 1 tsp salt; 260 grams crab sticks (kani), sliced into two; 1 pc cucumber, hot house seeds removed with a spoon and julienned; 1 pack dried seaweed (nori); sprinkle masago; 1 tsp Lady’s Choice Real Mayonnaise; For dipping Knorr Liquid Seasoning Chili; sushi mat

Is it just us or does it seem like everyone’s been traveling to Japan lately? While you can jump on the revenge travel hype, you can also create a piece of Japan right in your very own home. We invite you to get rolling with our California Roll Sushi recipe.

Our list of California Roll ingredients includes Knorr Liquid Seasoning Chili and Lady’s Choice Real Mayonnaise to add a punch of flavor to this Japanese favorite. You won’t need to head to Japan or your favorite Japanese resto with our guide on how to make California Roll Sushi.

Tips

Make sure you cut the sushi roll with a sharp knife so it doesn’t fall apart easily.

45 min.
6 People
Medium

Ingredients

2 cups sushi rice (Japanese rice)
1 1/2 cups water, cold
4 tbsp rice vinegar
3 tbsp granulated sugar
1 tsp salt
260 grams crab sticks (kani), sliced into two
1 pc cucumber, hot house seeds removed with a spoon and julienned
1 pack dried seaweed (nori)
sprinkle masago
1 tsp Lady’s Choice Real Mayonnaise
For dipping Knorr Liquid Seasoning Chili
sushi mat

Cooking Method

Wash the rice, and cook as you normally would in a rice cooker.
In a separate bowl, combine the vinegar, sugar and salt.
Once the rice is cooked, place it in a small bowl.
Pour the vinegar mixture over the cooked rice. While mixing the rice, use a fan to help it cool down. This makes the rice appear shiny without turning mushy. Set the rice aside and cover the bowl with a damp cloth.
Prepare to roll. Lay the sushi mat on the table. Cut the nori in half and lay the nori on the mat’s bottom part.
Lightly wet your fingers and add a small amount of rice onto the mat. Spread the rice all throughout the nori. Sprinkle the masago and spread it evenly. Flip the rice and masago mixture.
With the rice and masago faced down already, arrange the mango strips, kani and cucumber at the bottom part of the nori. Add a small drop of Lady’s Choice Real Mayonnaise, too.
To roll, tuck your thumbs under the bamboo and use them to lift the mat and rice over the filling, while using your other fingers to hold it in place. Use the mat to continue rolling until you reach the end of the nori.
Press the mat so the roll sticks together. Slowly peel away the mat, and use a sharp knife to cut the sushi roll.
Once cut into pieces, add a small drop of Lady’s Choice Real Mayonnaise on top of the California Roll, and dip it in Knorr Liquid Seasoning Chili. Enjoy!

If you want your California Roll Sushi to stick together, you should use good-quality Japanese rice. It would be ideal if you ate it fresh, but this can be stored in the refrigerator for up to 24 hours.