California roll, a type of inside-out sushi roll (uramaki) in which vinegarweed rice (rather than nori, an edible seaweed) forms the outside of the roll, usually encompassing cucumber, crab (or imitation crab), and avocado.
Recipe(serving 9 rolls)
- 2 cups cooked Japanese sushi rice
- 5 Tbsp Sushi Vinegar(Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool)
- 4 Tbsp Rice vinegar
- 2 Tbsp sugar
- 2 tsp salt (I used sea salt)1/2 lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with)
- 1 Avocado, ripe but still firm
- 1/2 medium cucumber, peeled and sliced into long julienne strips
- Toasted Nori Seaweed
Toasted sesame seeds
- Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
- For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste
