We have updated 45 results for Spicy california rolls

vystates.com updates the latest breaking news and information across all of the US. 

Below are 45 results for spicy california rolls.

istockphoto.com

Search from Spicy California Roll stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.

petitegourmets.com

It is very easy. Just mix 2 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. Ingredients 1/4 peeled, seeded, and sliced into sticks cucumber 1 peeled, pitted, and sliced in 1/4-inch thick stick avocado 2 tablespoons of sesame 1/4 pound of sliced into sticks crab meat 4 nori seaweed sheet 1 portion of sushi rice Directions

People also ask
More FAQs for spicy california rolls
  • How to make the perfect California roll?

    Step by Step – How to Make perfect california roll with sushi mold :Put sushi rice up to 2/3 in the containerMake a dent in the centerPlace filling/ topping that you like in the center dent (For California Roll, I used Crab stick, cucumber and avocado)Cover the filling with sushi ricePlace the lid part and pressRemove the lid and place the sheet of Nori seaweedFlip over the whole thing More items...

    Chances are probably pretty good that one of the first types of sushi you ever tried was the California roll. I like to think of it as the gateway sushi for children — and also for adults who aren’t quite ready to take the plunge with raw fish sushi right off the bat. With layers of rice and seaweed blanketing sweet crabmeat (or imitation crabsticks) and either avocado or cucumber for a pop of green color, its mild flavor makes it perfect for dunking in a little saucer of soy sauce with some wasabi stirred in.

    If you think sushi is hard to make, think again: Here’s a step-by-step guide on how to make a California roll that anyone can make, even if you’ve never rolled sushi before.

    The origin of the California roll is highly debatable. Some say it was invented in Los Angeles, while others claim it was actually invented in Canada. What’s consistent is that this is an inside-out sushi roll, meaning the rice is on the outside and the seaweed and the filling are on the inside. Not only does an inside-out roll look impressive, but it’s actually easier to roll than its seaweed-on-the-outside counterpart since you don’t have to worry about stray bits of rice clinging to the dark seaweed on the outside. As for the filling, it’s always some kind of crabmeat and avocado or cucumber (or both!).

    Most of the ingredients for California rolls are easy to find, but here are a few things that you might need to go to a Japanese or Asian market for.

    • Imitation crabsticks: The easiest and most budget-friendly crab used in California rolls is actually not made of crab. Imitation crabsticks are white with a pink tint on the outside and are made out of fish. Look for them in the refrigerated aisle, usually near the tofu or miso. If you want to use real crab, use shredded crab meat, and you can use it as-is or stir in a bit of mayonnaise for creaminess if you like.
    • Sushi rice: Look for a short-grain white rice, usually labeled sushi rice. This kind of rice cooks up stickier than long-grain or basmati rice, so don’t be tempted to substitute. For an extra boost of flavor, cook the rice with a piece of kombu (dried kelp) if you’d like.
    • Nori: These are sheets of dried seaweed. Look for a dark-colored nori that’s tightly grained — and the thicker, the better.
    • Bamboo mat: An inexpensive bamboo sushi rolling mat makes for easier sushi rolling. Some recipes call for wrapping it in plastic wrap, but I find that the plastic wrap never stays in place and becomes a nuisance — just wipe the mat clean and air dry when you’re finished using it. Can’t find a mat? Fold a thick kitchen towel in half, then place a sheet of plastic wrap on top and use this to roll instead.

    The rest of the ingredients are easy find: sesame seeds (get toasted if you can), ripe buttery avocado, cucumber, rice vinegar (don’t get seasoned rice vinegar), soy sauce, and wasabi and pickled ginger for serving.

    The only cooking that needs to be done for California rolls is cooking the rice. Rinse away the extra surface starch, and cook either on the stovetop or in your rice cooker. While it’s cooking, make the rice seasoning by heating up some rice vinegar with salt and sugar. This version is a fairly mild one, so feel free to play around with the vinegar and sugar proportions the second time around. To help cool the rice down, fan it with a sheet of paper as you fold in the seasoning.

    Now comes the fun part: rolling! Make sure all the ingredients are prepped and ready to go/ Cut cucumber and avocado into pencil-thin strips, and unwrap the crabsticks. Tear the seaweed sheets in half, too — a full sheet will make a sushi roll that’s too thick. Keep a bowl of water handy — damp hands keep the rice from sticking to them. Here’s how to roll/

    1. Top the nori with rice and sesame seeds. Place an even layer of rice over a nori sheet, about 2/3 cup. Press it gently in with damp fingers. Sprinkle with some sesame seeds.
    2. Flip and press. Next, flip the whole thing over. Remember, the rice goes on the outside! Then comes an extra step that I found extremely helpful to get the rice to stick to the nori and not to the mat: fold the mat in half and press down gently to compact the rice a bit.
    3. Fill with crab, avocado, and cucumber. Place the crabsticks and cucumber across the middle of the nori. Top with the avocado.
    4. Roll up tight. Use the mat to roll the sushi up until the top and bottom meet. Press gently to compact and shape the roll until it’s nice and round.
    5. Cut into 6 pieces. After all the sushi is rolled up, cut each one into 6 pieces. Use the sharpest knife you have, or use a serrated knife, which is great for cutting through the seaweed. Flip the pieces cut-side up to show off your beautiful rolling skills.

    California rolls are best made and eaten within an hour or two, before the rice dries out and the seaweed get soggy. Keep them covered with plastic wrap until ready to serve. Set out soy sauce and wasabi so that people can make their own dipping sauces, and serve with some pickled ginger if you’d like. Once you get the hang of making California rolls, you can experiment with the filling: try cooked shrimp or other veggies for your next sushi night instead!

    A step-by-step recipe for California sushi rolls that are filled with crab, avocado, and cucumber.

    • shellfish-free
    • dairy-free
    • fish-free
    • alcohol-free
    • vegetarian
    • peanut-free
    • vegan
    • pescatarian
    • no-oil-added
    • egg-free
    • pork-free
    • tree-nut-free
    • red-meat-free
    Per serving, based on 6 servings. (% daily value)
    • Calories 231
    • Fat 5.6 g (8.6%)
    • Saturated 0.9 g (4.3%)
    • Carbs 41.3 g (13.8%)
    • Fiber 2.6 g (10.2%)
    • Sugars 2.9 g
    • Protein 4.0 g (8.0%)
    • Sodium 415.6 mg (17.3%)
    • 1 1/3 cups
    • 1 1/2 cups
    • 2 tablespoons
    • 1 tablespoon
    • 1 1/2 teaspoons
    • 16

      imitation crabsticks (about 8 ounces)

    • 3 sheets

      nori seaweed (about 7 1/4 inches wide by 8 inches high)

    • 2

      Persian cucumbers or 1/2 English cucumber

    • 1
    • 1 1/2 teaspoons
    • Pickled ginger, wasabi, and soy sauce or tamari

    1. Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water for a minute to get rid of some of the milky starch. Drain well.

    2. Cook the rice. Place the rice and water in a medium saucepan and bring to a boil over medium-high heat. Cover and cook on low heat for 15 minutes. Remove from the heat and let steam, covered, for 15 minutes. (Alternatively, cook the rice in a rice cooker.) Meanwhile, prepare the vinegar seasoning and fillings.

    3. Make the vinegar seasoning. Microwave the vinegar, sugar, and salt together in a small microwave-safe bowl in 15-second bursts, stirring between bursts, until warm to the touch and the sugar and salt are dissolved, 1 to 2 bursts. (You can also do this in a small saucepan on the stove.)

    4. Prepare the crabsticks and nori sheets. Unwrap the crabsticks if needed. Halve the nori sheets: for each sheet, position it with a long side closer to you. (If the nori is scored with lines, the lines should be running from top to bottom.) Fold it in half from left to right, it should then easily tear along the crease.

    5. Prepare the cucumber and avocado. Cut the cucumbers lengthwise into pencil-thin sticks (about 1/3-inch wide). Halve and pit the avocado. Peel the avocado, then cut lengthwise into 1/3-inch thick slices. For the wide center slices, lay them flat and cut into 1/3-inch wide sticks so that they are shaped like the cucumber sticks.

    6. Season and cool the rice. When the rice is ready, transfer it to a large, wide bowl. Drizzle with the vinegar mixture and fold it in with a rubber spatula until thoroughly combined and cooled to room temperature. You can speed up the process by fanning it while folding.

    7. Top the nori with rice. Have a small bowl of water for dampening hands handy. Place a bamboo sushi mat on a work surface with the slats running from side to side. Place a sheet of nori with a long side lined up with the bottom edge of the mat. With dampened hands, place 1/6 (scant 2/3 cup) of the rice on the nori and press into an even layer to the edges.

    8. Sprinkle with sesame seeds. Sprinkle the rice with about 1/4 teaspoon sesame seeds.

    9. Flip the nori and rice over and press. Flip the rice-covered nori over. Fold the top half of the bamboo mat over the nori and press down to compact the rice slightly.

    10. Add the filling to the nori side. Open the mat up again. Lay 2 crabsticks across the middle of the nori. Place a row of cucumber sticks next to the crabsticks (trim them as needed to fit). Top the crabsticks with avocado slices, trimming as needed to fit.

    11. Roll the sushi. Lift up the bottom edge of the mat and roll until the top and bottom of the nori are touching and the mat is completely wrapped over the sushi roll.

    12. Mold the sushi. While holding the mat over the sushi roll in place, gently pull the top of the mat to pull it taut. Gently squeeze along the length of the roll so that it holds together.

    13. Shape the sushi if needed. Unroll the mat. Check the sushi roll. If it is not perfectly round, fold the mat over the roll and gently shape it into a round shape.

    14. Repeat rolling. Transfer the sushi to a plate seam-side down. If there is any rice stuck to the bamboo mat, remove it before making the next sushi roll. Roll the remaining pieces of nori, you may have some cucumber and avocado left.

    15. Cut each roll into 6 pieces. Cut the sushi rolls with a damp knife — a very sharp chef’s knife or serrated knife works best. For each roll, cut it in half crosswise. Place the two pieces next to each other and cut twice more so that you end up with 6 pieces. Turn the pieces so that they are cut side up. For the best presentation, place the two end pieces in the middle.

    16. Serve the sushi. The sushi is best served within an hour or two, so keep covered in plastic wrap to prevent it from drying out if not serving immediately. Serve with wasabi, pickled ginger, and soy sauce or tamari for dipping.

    Storage: Sushi is best eaten fresh, but can be refrigerated in an airtight container up to 1 day.

    At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: [email protected]

    Christine Gallary

    Food Editor-at-Large

    Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

    California Roll カリフォルニアロール • Just One Cookbook
  • How to make a crunchy California roll?

    PreparationSeason the sushi rice with the rice vinegar, fanning and stirring until room temperature.On a rolling mat, place one sheet of nori with the rough side facing upwards.Wet your hands and grab a handful of rice and place it on the nori. ... More items...
    California Roll Recipe by Tasty
  • Is the California roll really sushi?

    The California Roll The California roll is a sushi staple that consists of rice, nori, avocado, cucumber, and "crab" (usually surimi, or imitation crab, made of pollock, egg whites, sugar, and other stuff). A California roll is typically OK if you avoid high-calorie, fatty, mayonnaise-like dips and sauces.

    We are reader supported. When you purchase through links on our site, we may earn an affiliate commission. Also, as an Amazon affiliate, we earn from qualifying purchases.

    A California roll is also known as ‘makizushi sushi’ and is rolled inside-out! The main ingredients include crab (or imitation crab), cucumber and avocado. Often times the outer layer of rice is topped with toasted sesame seeds. This is one of the most common styles of sushi in North America, even though it is not really sushi at all! Which begs the question, “why is a California roll not sushi”?

    Why is a California roll not sushi? Because it is made using an inside-out roll (uramaki) with the rice on the outside and it uses imitation seafood instead of raw fish as one of its main ingredients, it is often not considered to be ‘real’ sushi by Japanese standards.

    However, dependent upon how ‘serious’ of a sushi eater you are, this question is open for debate. If you consider Japanese-style rolls are the only real sushi, then you will answer the above question with ‘no’. If you believe American-style rolls also qualify as sushi, then you will reply ‘yes’ to the question.

    Now that you know what a California roll is, let’s explore in more detail why it is often not considered to be ‘real’ sushi. We will also discuss how to make a California roll and whether or not California rolls are actually good for you. But first, let’s begin with a little bit of history…

    Who Invented the California Roll?

    The California roll is believed to have been created in Canada by a Japanese-born chef named Hidekazu Tojo. This is not a proven fact, however. Chefs in Los Angeles have also laid claim to the creation of the California roll. According to Tojo, he invented the roll in Vancouver and called it the ‘California roll’ because of its growing popularity it Los Angeles during the early 1970’s.

    Why are California Rolls called California Rolls?

    The California roll is believed to have gotten its name after being served to Americans as sushi in a restaurant known as Tokyo Kaikan in Los Angeles in the early 1960’s. It was situated in what was known as ‘Little Tokyo’ and some believe it was Chef Ichiro Mashita (not Hidekazu Tojo, as stated above) who inadvertently created it by mistake! By not having any ‘toro’, or fatty tuna fish, on hand, he opted to use avocado as a substitute. And hence, voila, the California roll was born!

    What is the difference between a California Roll and Sushi?

    The differences between a California roll and traditional Japanese-style sushi include the ingredients used and the way they are made. Unlike traditional sushi, California rolls are not wrapped in seaweed. The inside-out rolls used to make them have the rice on the outside of the seaweed, which in not common in Japanese cuisine.

    Another difference involves the use of ‘imitation’ sea food. California rolls will often use ‘imitation’ crab as the main ingredient. Imitation crab is made with ‘surimi’ which is a type of white fish with added fillers, flavors, and colors to mimic the taste and texture of real crab meat. Traditional Japanese sushi, however, uses real fish, usually raw, such as squid, eel, salmon, tuna and crab.

    An American-style sushi roll will often use more than one type of fish and place it inside, on top and around the roll!  A variety of sauces and toppings, including mayonnaise, are also added. A traditional Japanese-style sushi roll, however, will use only one type of fish and is typically served with soy sauce and wasabi.

    Vegetables are important ingredients in both. The California roll tends to include simply avocado and cucumber whereas a traditional sushi roll will use those two as well as asparagus, carrots, eggplant, radishes, ‘negi’ (Japanese onions) and ‘shitake’ (Japanese mushrooms), to name a few.

    Do They Have California Rolls in Japan?

    Contrary to popular belief, California rolls do exist in Japan! The difference, however, is that they do not call them California rolls. In Japan, they may call them ‘makizushi sushi’ or ‘uramaki’, which is essentially made the same way, using avocado, cucumber and raw tuna or real crab (instead of imitation crab).

    However, avocado in sushi is not as common in Japan as it is in the United States, and therefore may not be available in many Japanese restaurants. It is also likely that most sushi chefs in Tokyo, for example, would not use gloves to make these rolls, as they are required to do in California.

    Food safety regulations in the United States requires ready-to-eat food, such as sushi, be prepared using gloves. Many Japanese sushi chefs are against this, claiming they lose the ‘feel’ necessary in preparing sushi properly. This could be seen as yet another reason why California rolls are not considered to be real sushi.

    How to Make a California Roll?

    A California roll is a creative American ‘twist’ on traditional Japanese sushi. It is easy and fun to make, only requiring a few simple ingredients. All you need is cold, pre-cooked vinegar-flavored rice, nori (seaweed), ripe avocado, cucumber slices (julienne style), imitation crab meat (or real cab) and toasted sesame seeds.  There are ten steps to making a California roll at home. These include the following:

    • Cover your sushi rolling mat with saran wrap.
    • Place the seaweed (sheet of nori) on the mat, shiny side down.
    • Wet your hands to keep the rice from sticking to your fingers.
    • Spread a handful of rice (see how to make sushi rice) on top of the seaweed, covering it completely.
    • Flip the seaweed over and place strips of avocado and cucumber in the middle.
    • Apply a thin layer of mayonnaise on top of the avocado.
    • Place slices of crab meat on top of the mayonnaise.
    • Start to fold the sushi mat away from you, forming the roll.
    • Using a knife, cut the roll in half. Place one half on top of the other and cut again, giving you six equal pieces.
    • Serve the pieces on their sides, to show the ingredients, and enjoy!

    You can add a bowl of soy sauce, for dipping, as well as some wasabi and pickled ginger on the side. If you like spicy food, try adding a bit of Sriracha or Red Hot sauce to the mayo inside the roll. Don’t forget the chopsticks! If chopsticks are not for you, then pick up a fork (or use your hands, if you prefer) and begin eating! Mmmm, so good…

    Is a California Roll Healthy?

    When eaten as part of a balanced diet and in moderation, sushi can be a healthy meal. That also includes the California roll, as it is usually low in fat and calories and contains nutritious ingredients such as avocado and crab (real crab meat is recommended over imitation crab).

    A classic California roll (one, six piece serving) has approximately 255 calories, 7 grams of fat, 38 grams of carbohydrates, 6 grams of fiber and 9 grams of protein! The avocado adds a ‘good fat’ element to this meal while the sesame seeds are rich in iron and magnesium.

    Another health benefit comes from the absence of raw fish. Traditional sushi uses cold, raw fish as a main ingredient. If not careful, this can increase a person’s risk of contracting a food-borne disease of parasite. California rolls are often made with imitation crab, which is pre-cooked and processed so it is safe to eat cold.

    Are California Rolls Vegan and/or Gluten-Free?

    Vegan sushi is gaining popularity in North America at a rapid rate. With the desire to eat healthier, California rolls, which are essentially a veggie roll with rice, avocado, cucumber and nori (seaweed), are the perfect example of a plant-based meal. The exception comes with the imitation crab, which is not vegan. To make the California roll vegan, simply omit the imitation crab.

    Not all sushi is gluten-free. California rolls, because they contain imitation crab, are not gluten-free, especially if served with soy sauce. To make the meal gluten-free, omit the crab and serve with a specially-made, gluten-free soy sauce.

    Conclusion

    In conclusion, California rolls are the perfect example of American-style sushi. Because they use imitation crab (instead of raw fish) and are made with an inside-out roll, they are often not considered a type of sushi, by Japanese standards.

    Whether or not you consider a California roll to be sushi depends upon how serious of a sushi-eater you are! If you define sushi in terms of Japanese-style cuisine, then chances are you do not consider a California roll to be sushi. However, if you include American-style rolls as part of sushi fare, then it is likely you see things differently.

    Regardless of how you define sushi, California rolls are a tasty and healthy meal which can be made to suit both vegan and gluten-free diets. They are easy and fun to make so ahead and indulge in some delicious American-style sushi today. Bon apetit or ‘Itadakimasu’, in Japanese!

    See more: Difference Between Japanese Sushi And American Sushi

    Why is a California Roll Not Sushi?
  • What to serve with California rolls?

    What to Serve with SushiMiso Soup. Japanese meals always have soup in it, so this is a must if you’re eating sushi. ...Gari or Pickled Ginger. Fun fact: Gari or pickled ginger is not a side dish, but it’s often served with sushi to serve as a palate cleanser in between ...Tempura. ...Edamame. ...Gyoza. ...Eggplant. ...Kani Salad. ...Seaweed Salad. ...Tamagoyaki. ...Green Tea. ... More items...
    California rolls - Step by step guide and Video - ProperFoodie
thejackfruitvegan.com

Because making its way to California in the 1980s, the uramaki avocado roll became known as the California sushi roll after it was coupled with crab meat and popularized there (also …

Crunchy Spicy California Sushi Roll • The Heirloom Pantry

06-04-2022 · Crunchy Spicy California Roll is a crispy upgrade from a standard California Roll. This California roll features imitation crab tossed in spicy mayo, cucumber, and avocado rolled in seasoned sushi rice and nori, with a crispy golden panko crust.. This roll is incredibly easy to make and is sure to impress! Make it for a sushi night at home or to a sushi platter with Alaska …

06-04-2022
Jump to Recipe Print Recipe

Crunchy Spicy California Roll is a crispy upgrade from a standard California Roll. This California roll features imitation crab tossed in spicy mayo, cucumber, and avocado rolled in seasoned sushi rice and nori, with a crispy golden panko crust.

Spicy Crunchy California sushi roll tossed in a crispy panko crust on a white plate with wasabi.

This roll is incredibly easy to make and is sure to impress! Make it for a sushi night at home or to a sushi platter with Alaska Sushi Roll and Spicy Kani Roll (Crab Sushi) for entertaining. The ingredients create a perfect balance of flavors, including spicy crab, creamy avocado, refreshing cucumber, and crispy panko for added crunch. Serve with a side of pickled ginger, wasabi, and soy sauce for even more flavor!

Jump to:

About Spicy California Crunch Sushi

  • Taste - The imitation crab, cucumber, avocado, and panko create a refreshing medley of flavors.
  • Texture - The cucumber and panko are crunchy while the imitation crab, and avocado are soft and creamy.
  • Effort - This roll is easier to make than it looks and only requires basic sushi making skills.
  • Time - It takes about a half hour to cook the rice then another 15-20 minutes to prepare the ingredients and assemble the roll. As you get better at making sushi, the time it takes to assemble will decrease.

Ingredients

Ingredients to make crunchy spicy California sushi roll.
  • Rice - Japanese short grain rice is best for sushi because it is both sticky and fluffy enough to retain its shape. The rice is also lightly salted for flavor.
  • Seasoned rice vinegar (sushi vinegar) - Seasoned rice vinegar is added to normal rice to make sushi rice. The vinegar adds a light sweet and tart flavor.
  • Kewpie mayo - Kewpie mayo is a Japanese pantry staple and the base of spicy mayo. This Japanese mayonnaise has a rich umami flavor and creamy consistency. Kewpie mayo combines with Sriracha and togarashi to make a delicious spicy mayo.
  • Sriracha - Sriracha sauce makes the California roll spicy without overpowering the other ingredients.
  • Togarashi - Togarashi is a Japanese chili powder that adds a hint of spice and sweetness to the spicy mayo sauce.
  • Kani kamaboko (imitation crab meat) - Imitation crab meat, also known as kanikama or kani kamaboko, is made of surimi, a white fish shaped and cured to resemble crab leg meat. It has umami flavor and a subtle sweetness.
  • Avocado - Avocado adds creaminess and an earthy and nutty flavor.
  • Cucumber - Cucumber adds a sweet crunch. Japanese cucumbers (Kyuri) are preferable because they are slightly sweeter than their American and European counterparts. They also have a thinner and slightly crispier skin.
  • Nori seaweed sheets - Nori is dried Japanese seaweed used to wrap and keep the rice and filling together. Nori sheets also tastes delicious with the other ingredients.
  • Panko bread crumbs - Panko are light and crispy Japanese breadcrumbs that add a delicious crunch to the roll.
  • Neutral oil (vegetable, grapeseed, olive oil) - Use a neutral oil to toast the panko and make it crispy.

See recipe card for quantities.

Instructions

Steps to make crunch spicy California sushi roll, including toasting panko, making spicy mayo, and tossing shredded kani.
  • Make rice - Rinse rice in a bowl until it runs clear. Then make rice on the stovetop or in an electric rice cooker pot. Remove from heat and fluff with a fork. Transfer cooked rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool.
  • Toast panko - In a skillet over medium heat, add oil and panko bread crumbs. Stir to evenly coat and cook the panko. Once the panko turns golden brown, transfer the bread crumbs to a bowl and let cool.
  • Make spicy Kewpie mayo - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, and togarashi to a small bowl. Then whisk the ingredients until incorporated.
  • Combine spicy Kewpie mayo and kani (imitation crab)- Using two forks, gently shred the Kani sticks and place in a bowl. Pour the spicy mayonnaise mixture on top. Toss the ingredients until evenly coated.
Steps to make spicy crunchy California sushi roll, including adding toasting panko, rolling ingredients, forming sushi roll with bamboo mat, and slicing the roll with a knife.
  • Spread rice on nori - Place one sheet of nori seaweed on a dry surface with the rough side facing up. Then wet your hands and take half of the rice and place it on the nori. Use your finger tips to gently spread the rice evenly across the nori.
  • Add kani, cucumber, and avocado - Lightly wet the bamboo mat or line it with plastic wrap to prevent the rice from sticking. Then, gently turn the rice side over so the the nori faces up and place the nori on the bamboo mat. Take half of the spicy crab, sliced cucumber, and sliced avocado and place it in a row across the center of the roll. Gently lift the long side of the nori and roll it over to touch the other side.
  • Shape roll - Place the bamboo mat on top of the roll and gently squeeze with both hands to form the roll. Slide the bamboo mat to one side of the roll so the edge of the roll and edge of the bamboo mat are aligned. Hold the bamboo mat with one hand to squeeze the roll and place your other hand against the edge of the mat. Then roll sushi to press any loose crab and rice back into the roll (see photo in post). Repeat on other side of the roll.
  • Slice roll - Take a sharp knife and slice the roll into 8 pieces. Top with toasted panko bread crumbs. Serve with soy sauce, wasabi, and ginger.

Hint: Use a very light touch when making the bed of rice on the nori. If you press too hard, the rice will become more of a paste. A good way to tell if you are doing it right is to make sure that you can still see individual kernels of rice on the nori bed.

How to Enjoy this California Roll

We often dip the sushi rolls in soy sauce (shoyu) with a little wasabi for refreshing spice. If you want to make a complete meal with this California roll, it pairs wonderfully with these other Japanese dishes:

If you are enjoying this California crunch roll with another dish, especially a sushi roll, try adding pickled ginger. Pickled ginger will cleanse your palate between eating different dishes so you can properly relish the taste of each piece of sushi.

  • Vegetarian - In order to make this recipe vegetarian, omit imitation crab and replace it with baked sweet potato match sticks or add more avocado and cucumber.
  • Fresh crab meat - This recipe will also work with fresh crab meat if you don't mind paying extra for it.
  • Regular mayo - Instead of Kewpie mayo, you can use regular mayo. It will have less of an umami flavor but will still be yummy.

Variations

  • Alaska Roll - Top the roll with sushi-grade salmon to make this an Alaska Sushi Roll.
  • Spicy Kani Roll - Omit avocado and cucumber to make a simple Spicy Kani Roll (Crab Sushi).
  • Ponzu sauce - Dip each individual piece in ponzu sauce to add a rich and fragrant umami flavor with a hint of smokiness and lemon.
  • Sesame seeds - Sprinkle white and black toasted sesame seeds on the sushi roll to add a mild and nutty flavor.
  • Eel sauce - Drizzle the roll with eel sauce (Unagi no tare) to add tangy sweetness to the roll. Eel sauce is a sake, mirin, sugar, and soy sauce reduction.
  • Mild - Omit Sriracha and togarashi to make a non-spicy and mild version of this roll.
  • Sesame oil - Add ½ teaspoon of sesame oil to add a nutty flavor.
  • Tobiko or masago (Japanese Flying Fish Roe) - Roe adds a briny and savory flavor to the sushi.
  • Ikura (Salmon roe) - Ikura adds a salty and briny ocean flavor that is slightly less sweet than tobiko.
  • Soy paper - Wrap the roll in soy paper to add a nice crunch.

FAQ

Where can I buy ingredients for this crunchy California roll?

You can buy the ingredients at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores.

Is California roll healthy?

Yes, it is low in calories and high in healthy fats. If you want to make the recipe healthier, use a little less spicy mayo and unprocessed crab meat instead of imitation crab.

Is California roll gluten free?

No, Panko bread crumbs have gluten. If you want to make this recipe gluten free, use gluten free panko or omit it altogether.

Can I eat California roll while pregnant?

Yes, imitation crab (kani) is cooked white fish that is sometimes frozen after it is cooked. Since this roll is cooked, it should be safe to eat when while pregnant. However, we recommend consulting with your doctor before eating it just to be safe.

Does imitation crab have real crab meat in it?

No, imitation crab is made of fish and has no real crab meat in it. However, it can contain a small amount of crab extract for flavoring. As a result, you shouldn't eat this dish if you have a shellfish allergy.

Was the California roll made in California?

Yes, the original version of the California roll was invented by Ichiro Mashita, a Los Angeles based sushi chef, in the early 1960s. However, Chef Hidekazu Tojo, of Canada, claims to have started the version of the roll in which the rice is on the outside.

Why is California roll not sushi?

California roll is not considered traditional sushi because it is urumaki, an inside out sushi roll where the rice is on the outside and nori is on the inside. Traditionally, sushi rolls in Japan always have the nori on the outside to keep the sushi rice moist and juicy.

How do I make the roll so the nori is on the outside and rice on the inside?

If you want to make the nori on the outside, you can follow most of the same steps. Just once you spread the rice on the nori, don't flip it over. Simply add the filling on the bed of rice then follow the rest of the steps.

What is the difference between a California roll and dynamite roll?

Dynamite roll includes the ingredients of a California roll, but typically adds shrimp tempura and a special dynamite sauce.

How often can I eat sushi?

According to dietitians, adults can safely eat 10 to 15 pieces of sushi per week, depending on the contents of the sushi. Since California rolls have healthy ingredients and minimal mercury, it likely safe to eat 15 pieces per week.

Equipment

This California roll sushi recipe requires a few kitchen essentials. To make this California sushi roll, you will need a knife, cutting board, mixing bowls, a pot or rice cooker to make the rice, bamboo mat to shape the roll, and a rice paddle. For the kewpie mayo, you will also need measuring spoons and a spoon or chopsticks to mix it.

To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

Spicy California Crunch Sushi Roll held in chopsticks.

Storage

This crunchy roll sushi is best enjoyed immediately or within 1 day of making. Store it in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the California rolls don't dry out. This crunchy roll recipe does not stand up well to freezing.

Top tip

  • When you are cooking the rice, make sure you don't add too much water or the rice will become mushy (we want it firm).
  • Be careful to not overcook the rice or it will be too hard and not pliable enough to use for sushi.
  • Be sure to let the rice cool before using it, or it will become rubbery on the nori.
  • If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice and add moisture back into those crispy bits.
  • Use a sharp knife to cut through the roll to ensure each individual piece comes out clean and none of the ingredients get messy.
  • If you are having a hard time getting the nori to stick to itself when you roll the sushi, you can smash a few grains of rice where the nori needs to stick to itself.
  • If you slice the roll and the pieces end up deformed or misaligned, place the bamboo mat over the entire roll again and apply gentle, consistent pressure. This will realign and reshape the pieces.

Did You Like this Recipe?

If you liked this spicy California roll recipe, please rate and comment on the recipe below! If you want to make similar Japanese dishes, check these out:

Closeup shot of crunchy spicy California sushi roll in chopsticks.
Kathleen Higashiyama

Crunchy Spicy California Roll is a tasty upgrade from a normal California Roll. Like any California roll, it features imitation crab, cucumber, and avocado rolled in seasoned sushi rice and nori. But we toss the imitation crab in spicy mayo and top it with crunchy panko for extra tastiness.

  • cup sushi rice
  • 2 cups filtered water
  • tablespoon sushi vinegar
  • 6 tablespoon panko
  • 2 teaspoon neutral oil
  • 1 tablespoon kewpie mayo
  • 1 teaspoon Sriracha
  • ½ teaspoon togarashi optional
  • 4 pieces kani kamaboko imitation crab meat
  • 2 sheets nori trimmed to be ¾ the normal size
  • 1 avocado thinly sliced
  • 1 small cucumber julienned cut into matchsticks

For Serving

  • soy sauce
  • wasabi
  • pickled ginger

Rice

  • Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
    1½ cup sushi rice, 2 cups filtered water
  • Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
    1½ cup sushi rice, 2 cups filtered water
  • Make sushi rice - Transfer to rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool.
    1½ tablespoon sushi vinegar
  • Toast panko - In a skillet over medium heat, add oil and panko breadcrumbs. Stir to evenly coat and cook the panko. Once the panko turns golden, transfer the breadcrumbs to a bowl and let cool.
    6 tablespoon panko, 2 teaspoon neutral oil
  • Make spicy Kewpie mayo - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, and togarashi to a small bowl. Then whisk the ingredients until incorporated.
    1 tablespoon kewpie mayo, 1 teaspoon Sriracha, ½ teaspoon togarashi
  • Combine spicy kewpie mayo and imitation crab (kani) - Using two forks, gently shred the kani sticks and place in a bowl. Pour the spicy kewpie mayo on top. Toss the ingredients until evenly coated.
  • Spread rice on nori - Place one sheet of nori seaweed on a clean dry surface with the rough side facing up. Wet your hands and take a half of the rice and place it on the nori. Use your finger tips to gently spread the rice evenly across the nori. Sprinkle panko on top of rice and gently press down on the panko so it sticks to the rice.
    1½ cup sushi rice, 2 sheets nori, 6 tablespoon panko
  • Add kani, cucumber, and avocado - Lightly wet the bamboo mat or line it with plastic wrap to prevent the rice from sticking. Then, gently turn the rice side over so the the nori faces up and place the nori on the bamboo mat. Take half of the spicy crab, sliced cucumber, and sliced avocado and place it in a row across the center of the roll. Gently lift the long side of the nori and roll it over to touch the other side.
    4 pieces kani kamaboko, 1 small cucumber, 1 avocado
  • Shape roll - Place the bamboo mat on top of the roll and gently squeeze with both hands to form the roll. Slide the bamboo mat to one side of the roll so the edge of the roll and edge of the bamboo mat are aligned. Hold the bamboo mat with one hand to squeeze the roll and place your other hand against the edge of the mat. Then roll sushi to press any loose crab and rice back into the roll (see photo in post). Repeat on other side of the roll.
  • Slice roll - Take a sharp knife and slice the roll into 8 pieces. Top with toasted panko bread crumbs. Serve with soy sauce, wasabi, and ginger.
This crunchy roll sushi is best enjoyed immediately or within 1 day of making. Store it in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the California rolls don't dry out. This crunchy roll recipe does not stand up well to freezing.
  • When you are cooking the rice, make sure you don't add too much water or the rice will become mushy (we want it firm).
  • Be careful to not overcook the rice or it will be too hard and not pliable enough to use for sushi.
  • Be sure to let the rice cool before using it, or it will become rubbery on the nori.
  • If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice and add moisture back into those crispy bits.
  • Use a sharp knife to cut through the roll to ensure each individual piece comes out clean and none of the ingredients get messy.
  • If you are having a hard time getting the nori to stick to itself when you roll the sushi, you can smash a few grains of rice where the nori needs to stick to itself.
  • If you slice the roll and the pieces end up deformed or misaligned, place the bamboo mat over the entire roll again and apply gentle, consistent pressure. This will realign and reshape the pieces.

Calories: 905kcalCarbohydrates: 150gProtein: 17gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 3mgSodium: 369mgPotassium: 897mgFiber: 13gSugar: 5gVitamin A: 590IUVitamin C: 17mgCalcium: 118mgIron: 5mg

Let us know how it was!

See more guidelines at USDA.gov.

Spicy California Roll - Peppers of Key West

16-04-2015 · Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.

16-04-2015
Spicy California Roll
  • 2 cups Japanese short or medium grain rice
  • 2½ cups cold water
  • 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)
  • ½ lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with)
  • 1 Avocado, ripe but still firm
  • ½ medium cucumber, peeled and sliced into long julienne strips
  • Toasted Nori Seaweed
  • Toasted sesame seeds
  • A sushi rolling mat ( at Cost Plus World Market) If you don’t have a sushi mat, try using parchment paper instead.
  1. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
  2. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
  3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
  4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
  5. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
  1. Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).
  2. Fold the pieces of nori in half to split them.
  3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
  4. Spread a generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
  5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don’t overfill or the roll won’t seal).
  6. Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
  7. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.
thetraderrater.com

Scan It! Summary : With a tasty and well-portioned filling and flavorful rice, these Trader Joe's Spicy California Rolls were a pleasant surprise. User Rating: 3.05 ( 3 votes) 0034 8966 Dinner Japanese Lunch Scan It Sushi 2014-12-02. +The Trader Rater. tweet. Tagged with: 0034 8966 Dinner Japanese Lunch Scan It Sushi.

eatthismuch.com

Amount of calories in Spicy California Roll: Calories 300. Calories from Fat 81 ( 27 %) % Daily Value *. How much fat is in Spicy California Roll? Amount of fat in Spicy California Roll: Total Fat 9g. -. How much saturated fat is in Spicy California Roll?

bopandroll.com

Spicy California Roll California Roll. Golden California Roll $ 7.99. Spicy crabmeat & avocado inside (8pcs) Category: Sushi Roll. Facebook Twitter LinkedIn Google + Email. ... Smoked Eel and Avocado on Top of a California Roll with Eel sauce $ 8.99. Sushi Roll Spicy Tuna Roll. Spicy Tuna, Cucumber inside-out roll $ 8.99. Sushi Roll

Homemade Spicy California Roll — Raider Times

Spicy California rolls have grown in popularity in the past couple of years. California rolls are an example of maki sushi. This is the category where the rice and/or filling is wrapped in seaweed. This particular recipe has crab meat, cucumber, and avocado.

Spicy California rolls have grown in popularity in the past couple of years. California rolls are an example of maki sushi. This is the category where the rice and/or filling is wrapped in seaweed. This particular recipe has crab meat, cucumber, and avocado. This specific sushi has many steps, and is a bit time consuming, but the end result is well worth it.

Quick tip: Plan ahead to make your sushi rice, it does take around an hour to prepare. Also, investing in a sushi rolling mat may make the whole process much easier. Rolling sushi by hand has been known to make the roll not stick together as well.

Step one: Sushi Rice

Ingredients

  • 2 cups of short grain sushi rice

  • 2 cups of water

  • 1/4 cup of rice vinegar

  • 2 tablespoons of granulated sugar

  • 1/2 tablespoon of sea salt

Directions

  1. In a large bowl, soak rice in cold water for about 30-45 minutes. Wash several times until the water runs clear.

  2. Use a colander to strain the rice and leave it at room temperature for 10 minutes.

  3. Put the rice and 2 cups of water in a pot. Let it boil over high heat. After the water boils, cook on low heat for about 15 minutes.

  4. When the water is absorbed, turn off the stove and leave it to rest for 10 minutes.

  5. Meanwhile, to prepare sushi vinegar; cook the sugar, salt and rice vinegar in a separate pan. Once the sugar is fully dissolved, leave the mixture to cool.

  6. Transfer the rice to a bowl. Pour the vinegar over the rice and gently mix with a spatula.

  7. Your rice is ready to use.

Step two: Spicy Sauce

Ingredients

  1. 2 tablespoons mayonnaise

  2. 2 tablespoons Sriracha

This sauce is super simple. All you do is mix together the mayonnaise and sriracha and your sauce is ready to use!

Step three: Sushi Recipe

Ingredients

  • Peeled, seeded, and sliced cucumber

  • 1 peeled, pitted, and sliced avocado

  • 2 tablespoons of sesame seeds

  • 1/4 pound of sliced crab meat

  • 4 seaweed sheets

  • 1 portion of sushi rice

Directions

  1. Begin by wrapping a bamboo rolling mat with plastic wrap, and place it on a flat surface. Fill up a small bowl with water and a little bit of rice vinegar. This will come in handy when rice gets sticky.

  2. Lay a sheet of seaweed on the mat, shiny side facing down. Spread the spicy mayo that you have made across the bottom of the seaweed sheet - aim for roughly a teaspoon, or a little more if you’d like your sushi to be more spicy.

  3. Place roughly half a cup of rice in the center of the sheet.

  4. Wet your hands with the vinegar water to ensure that the rice doesn’t stick to your hands, and spread the rice across the seaweed sheet.

  5. Sprinkle sesame seeds evenly across the rice, ensuring not to have any one area have too few seeds. You’ll notice a lack of the seeds more than an area with too many.

  6. Turn over the seaweed sheet so that the rice is facing down, and then carefully slide the sheet close to the bottom edge of the bamboo mat.

  7. Place the cucumber, crab, and avocado at the bottom of the seaweed sheet, aiming for height more than width.

  8. Grab the bottom edges of the mat with your thumbs while holding on to all the other toppings with your other fingers. Roll it into a tight cylinder, making sure to tuck the fillings in firmly, and slightly lift the edge of the bamboo mat.

  9. Roll it forward while using a little pressure, but not so much that the filling spills out. Let go of the mat when you get to the other end.

  10. Cut the roll in half, and each half into thirds.

  11. Serve with soy sauce and wasabi on the side. If you’ve got some of your spicy mayo left over, you could serve that as a side sauce or drizzle it over the top.

Spicy California Roll - Queen Lean & Green

03-04-2021 · I love all different kinds of fish and elaborate sushi rolls. However, there’s something sacred and refreshing about a classic California roll. That’s what I was craving tonight. There is some speculation around whether or not kani is allowed on the 5&1 plan. So to be safe, I would replace with real crab or shrimp! Makes 2 Rolls: Ingredients: Bamboo sushi roller 7 oz …

03-04-2021

I love all different kinds of fish and elaborate sushi rolls. However, there’s something sacred and refreshing about a classic California roll. That’s what I was craving tonight.

There is some speculation around whether or not kani is allowed on the 5&1 plan. So to be safe, I would replace with real crab or shrimp!

Makes 2 Rolls:

file.jpg

Ingredients:

Bamboo sushi roller

7 oz shrimp or real crab

1 English Cucumber (2-3 greens depending on weight of slices)

2.25 oz avocado (1 1/2 healthy fats)

1 tbsp lite mayo (1/2 healthy fat)

1 tsp sriracha (1 condiment)

2 tbsp lite soy sauce (2 condiments)

Directions:

  1. Whisk together sriracha and mayo to make spicy mayo.

  2. Peel the cucumber and slice it with vegetable slicer into 1-2 inch wide strips. You will work your way around the cucumber to avoid the seeds in the middle. *Reference video at bottom of page for tutorial

  3. Lay the sushi roller on a cutting board.

  4. Place half of the cucumber slices vertically in a way, that each slice overlaps the other a little bit.

  5. Slice your avocado and place half horizontally on the cucumber slices, like you would making regular sushi rolls.

  6. Add half of the shrimp or crab.

  7. Roll it the same way like sushi rolls and at the end gently press it tight.

  8. Gently slice into sushi pieces.

  9. Repeat process for second roll.

  10. Top with a drop of spicy mayo.

  11. Dip in soy sauce to enjoy!

*Check out the video I found below on how to do the cucumber rolling. It allll will make sense after watching this! https://m.youtube.com/watch?v=CrloHaVQfDc

California Roll + Spicy California Roll

13-10-2018 · California Roll + Spicy California Roll – カリフォルニアロール. Of all sushi rolls, California rolls are easily my favorite guilty pleasure. I love the combination of perfectly …

13-10-2018

Making California roll is a food project the whole family will love. The perfect introduction for those new to sushi rolls – yet full of iconic sushi flavor for maki veterans! And this Spicy California Roll is a fiery twist on the original!

California Roll & Spicy California Roll - Easy homemade sushi recipe with a step by step How To Make video. #sushirecipes #japanesefood #healthyrecipes #californiarolls | pickledplum.com

Of all sushi rolls, California rolls are easily my favorite guilty pleasure. I love the combination of perfectly vinegared sushi rice, toasted seaweed, creamy avocado, crispy cucumber and imitation crab meat – all rolled up and lightly dipped in soy sauce.

You better believe, no matter how ‘authentic’ the rest of my sushi order might be when I’m at a restaurant with friends, there’s going to be at least one California roll or California hand roll on that wooden, lacquered plate. Oh yes!

Or, if I’m feeling like getting a little zest in my life, I’ll order a spicy California roll. The simple addition of sriracha and creamy Japanese mayo can really send the whole thing into overdrive from a flavor perspective.

And while certain sushi recipes require a ton of finesse and training (maybe better left to the pros) – these easy to make sushi rolls (maki) can be made in your own home kitchen with an absolute minimum of fuss.

Plus, since there’s no actual raw fish in a California roll, this is a great gateway dish to introduce someone to sushi who may be on the fence about trying it for the first time.

This homemade sushi roll recipe is accessible enough for those new to the sushi game, yet loaded with the familiar Japanese flavors and textures that will please a total sushi pro!

What’s in a California roll?

Now, most of us are pretty familiar with the general ingredients found in most iterations of California rolls. As I mentioned above, there’s the ubiquitous imitation crab (more on that in a sec), avocado and cucumber. This combo acts as the crunchy, velvety and savory filling.

The whole thing gets wrapped in roasted seaweed (nori) and vinegared Japanese rice – and dusted with sesame seeds.

The spicy California roll gets the addition of a creamy, fiery sriracha mayo. You can either incorporate it with the other ingredients inside your California roll – or you can drizzle it on top after cutting.

Most of the ingredients you’ll need to make your California maki at home are probably pretty easy to find at your local grocery store. Rolling tools can be found at most Asian groceries. However, you can find some pretty good deals online these days! It might not be a bad idea to run a price check online before heading to the store to compare and contrast.

A Few California Roll Ingredients & Tools:

  • Nori
  • Rice Vinegar
  • Rice Paddle
  • Bamboo Sushi Rolling Mat

Once you’re armed with the right tools, let’s get rolling!

How to make a California roll

While, there are a couple hard and fast rules about making sushi rolls (see the #1 rule below about using Japanese rice), they don’t have to look perfect to taste delicious!

Seriously, my first efforts at making cut sushi rolls at home were pretty disastrous from an aesthetic perspective.

But they were pure magic when I dipped them in a bit of shoyu and dug in.

And, as I made more and more sushi rolls, my rolling technique improved. If I could impart one piece of wisdom to you, it would be: slow and steady wins the race.

How to Roll Sushi (Maki)
  • Wrap your bamboo mat with plastic wrap and lay a sheet of roasted nori (seaweed) in the center, shiny side down.
  • Then place one cup of your vinegared sushi rice in the center of the nori sheet, moisten your fingers with water (so the rice doesn’t stick) and spread the rice to the edges of the seaweed.
  • Next, sprinkle about a half-teaspoon of sesame seeds on your rice – then lift the whole thing up and place back on the bamboo mat so the rice side is facing down this time.
  • Add a small amount of crab, avocado and cucumber to the near end of the nori, so the ingredients run from end to end across the seaweed sheet.
  • Now, grab the bottom edges of the mat with your thumbs – and hold on to the toppings with your fingers. Simply roll everything into a semi-tight cylinder. Lift the edges of the bamboo mat with your fingers so it doesn’t get rolled into your sushi roll (the mat should look like the letter C from the side as you roll forward). Keep rolling forward using a little pressure and let go when the roll has formed.

Sure, describing that is nice and all. However, if you’re a visual person like me, words may not do the actual process justice. For a step-by-step look at the ins-and-outs of how to make a sushi roll at home, have a look at this video Ben and I made for Tiger Corporation.

How to Make a California Roll:

But before we can even attempt our first California roll, we need to talk about the most important element: rice.

How to make sushi rice

As with any piece of nigiri (sushi) or maki (roll), it all comes down to the rice. Sure, it’s important to use fresh fish and accompanying ingredients as well. But any sushi master will tell you that having perfect rice is the absolute first priority.

It’s imperative that you use Japanese rice when making sushi at home. This rice is called uruchimai (粳米) in Japanese.

An oversimplification of a nuanced subject is that Japanese rice is short grain rice. Once cooked, these short translucent grains have a slightly sticky texture.

Now, if you have a rice cooker making perfect, glossy Japanese rice is pretty much as easy as following a few foolproof steps. However, if you’re wondering how to cook rice on the stovetop, it really isn’t much more difficult!

For detailed instructions, have a look at my post and video on how to make Japanese rice in a rice cooker AND on the stovetop here.

But, when transforming Japanese rice into proper sushi rice, there’s another step:

To make sushi rice, you will need to introduce a mixture of vinegar, sugar and salt to the cooked rice as it cools. This creates the trademark salty, sweet and slightly sour flavor sushi rice has.

To make the rice for this California roll recipe, mix 3 cups cooked Japanese rice with a tablespoon of sugar, ¾ teaspoon salt and 40ml of rice vinegar. Mix thoroughly, but slowly enough not to break the grains. Broken, overmixed rice will become gluey and gummy. Trust me, no one likes a pasty California roll, ha!

So, what is imitation crab anyway?

Crab sticks (kanikama and kani-kamaboko in Japanese) are the crab meat substitute we’ve come to associate with California rolls.

Made of surimi (擂り身) – a paste of pureed whitefish – it basically uses starch and cooked fish meat to imitate shellfish.

Can you use real crab meat in your California rolls? You bet!

However, this processed seafood product (kanikama) is the industry standard, and what most diners expect to see, when it comes to the crab in a California roll.

So, let’s hear it for surimi!

A slightly deeper look at a few Sushi types

If you’ve ever wondered how to make sushi at home, there are more than a few classifications to familiarize yourself with.

Most sushi starts with raw fish (called sashimi – 刺身 in Japanese).

Sashimi can be served on it’s own – or incorporated with ingredients like rice and seaweed to take on the most commonly seen forms of sushi.

The two most common types of sushi seen in the West are:

  • Sushi – which is sashimi served atop oblong mounds of vinegared rice (called nigiri or nigiri sushi / nigirizushi – 握り寿司 – in Japanese)
  • Cut sushi rolls (called maki or makizushi – 巻き – in Japanese)

Now, within the world of maki – or cut rolls – there are further distinctions. For example, there’s futomaki (太巻き), tekkamaki (鉄火巻) and uramaki (裏巻き).

This California roll and spicy California roll recipe are uramaki… which loosely translates into inside-out roll. That means the seaweed is on the inside next to the avocado, fake crab and cucumber – while the rice is on the outside.

For a deep dive on the subject of sushi terminology and the myriad distinctions that exist within each classification, have a look at my post called: Nigiri vs Musubi vs Maki vs Sushi vs Sashimi: What’s the Difference?

There’s a lot that can be learned – but try not to get too caught up in the minutiae (unless you find it interesting of course!).

Most of us are here to cook! And making this California roll and spicy California roll recipe in your kitchen should be first-and-foremost fun, easy and absolutely delicious!

California Roll & Spicy California Roll - Easy homemade sushi recipe with a step by step How To Make video. #sushirecipes #japanesefood #healthyrecipes #californiarolls | pickledplum.com

Caroline dreams of sushi

I love making California rolls at home!

Even though not a traditional Japanese sushi roll, these perfect parcels are loaded with all the flavors I’m looking for when eating sushi. Who cares that Cali rolls aren’t Japanese when they taste as good as they do!

But not only do they taste amazing, making California rolls is a fun food project that the whole family can enjoy. Seriously, kids LOVE rolling up California rolls. It’s an activity that can get them involved and completely engaged in the kitchen.

And these raw-fish-free makizushi are the perfect introduction for those timid to try sushi for the first time.

Ultimate bonus: I feel like a total sushi master when I’m rolling 🙂

What about you? Have you ever made sushi rolls at home? I’d love to hear about your maki trials and victories in the comments!

Other simple, delicious Japanese rice recipes:

Plus

  • Nigiri vs Musubi vs Maki vs Sushi vs Sashimi – What’s the Difference?

And

California Rolls & Spicy California Rolls - Easy homemade sushi recipe with a step by step How To Make video. #sushirecipes #japanesefood #healthyrecipes #californiarolls | pickledplum.comCalifornia Roll & Spicy California Roll - Easy homemade sushi recipe with a step by step How To Make video. #sushirecipes #japanesefood #healthyrecipes #californiarolls | pickledplum.com

Did you like this California Roll Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Two delicious California rolls recipe.

  • Author: Caroline Phelps
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 rolls 1x
  • Category: Rice
  • Method: Hand Rolling
  • Cuisine: Japanese
  • 4 cups sushi ricevisit my post on how to make sushi rice

Ingredients for rolls

  • 1/4 English cucumber, peeled, seeded and sliced into sticks
  • 1 avocado, peeled, pitted and sliced into 1/4-inch thick sticks
  • 1/4 pound imitation crab, sliced into stick
  • 34 Nori sheets
  • 2 tablespoons sesame seeds

For the spicy mayo

  • 2 tablespoons mayonnaise
  • 2 tablespoons sriracha sauce
  • Pinch ichimi (optional)

  1. Wrap a bamboo mat with plastic wrap and place it on a flat surface or over a cutting board. Fill a small bowl with water and a little rice vinegar and place it next to the bamboo mat.
  2. Lay a sheet of nori, shiny side facing down on the bamboo mat and place about 1/2 cup of rice in the center of the sheet. 
  3. Wet your fingers with vinegar water and spread the rice evenly across the nori sheet. 
  4. Sprinkle sesame seeds evenly across the rice (about 1 teaspoon).
  5. Turn the nori sheet over so the rice is facing down and carefully slide the sheet close to the edge of the bottom of the bamboo mat.
  6. Place the cucumber, imitation crab, and avocado at the bottom of the nori sheet.
  7. For spicy California rolls, start by spreading spicy mayo across the bottom of the nori sheet (about 1 teaspoon or a little more if you want more flavor) and top with cucumber, imitation crab, and avocado.
  8. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly and slightly lift the edge of the bamboo mat.
  9. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
  10.  Cut the roll in half and each half into thirds.
  11. Serve with soy sauce and wasabi on the side.

Nutrition

  • Serving Size: 1 roll
  • Calories: 526
  • Sugar: 10.5 g
  • Sodium: 1034 mg
  • Fat: 20.7 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 74.9 g
  • Fiber: 6.9 g
  • Protein: 11 g
  • Cholesterol: 11.4 mg

Keywords: recipe, Japanese food, sushi, maki roll, inside out rolls, healthy

Recipe Card powered by

51 Recipes Cookbook

My most popular recipes along with tips and tricks on how to cook healthier meals and be more efficient in the kitchen.
Buy Now
kabukicherryhill.com

Is the meat cooked in a California roll. Answered By: John Johnson Date: created: Jun 03 2021. Q: Are California Roll ingredients raw or cooked? A: Everything is cooked except the cucumber and avocado. California rolls typically roll imitation crab meat which is a …

aeriskitchen.com

Directions. First, let’s make a delicious spicy mayo dressing that you can use for different kinds of sushi. Simply combine 1 Tbsp of mayonnaise, ½ generous Tbsp of ketchup, 1 tsp of sriracha hot chili sauce, and 1 pinch of paprika powder. Mix everything together. The sriracha sauce is the key flavor for this dressing.

hisshosushi.com

Spicy California Roll. A classic choice for beginners who like a little spice in their life. Packed with creamy avocado and cool cucumber, we take this roll to the next level with a spicy imitation krab mix. Nutritional Info.

hannaford.com

Ingredients: Seasoned Rice (water, Brown Rice, Sushi Seasoning (sugar, Water, Distilled Vinegar, Rice Vinegar, Salt, Brown Sugar), Trehalose), Imitation Crab Meat (water, Fish Protein (alaska Pollock, Egg White Powder, Sorbitol, Sodium Tripolyphosphate And Tetrasodium Pyrophosphate), Wheat Starch, Modified Tapioca Starch, Sugar, Salt, Palm Oil, Crab Extract (soy), Crab Flavor, …

yelp.com

spicy California Roll at Sushi Town "Great sushi option for the price. The rolls are a little small but you can get 3 for and it definitely fills you up. I like the Las Vegas Roll, Philadelphia Roll, California Roll, Shrimp Tempura…

recipeshappy.com

Easy Instant Pot Chicken And Rice Recipe Pineapple Desserts Easy Easy To Make Chinese Recipes

iccasushi.com

Spicy California Roll. $ 6.50. California roll with spicy mayo on top. Spicy California Roll quantity. 01234567890123456789. — OR —. Other Requests (Allergies, extras, etc. We WILL charge for price difference if necessary) Add to cart.

Recipe: Spicy California Roll Dip

Thinly slice the pieces lengthwise to shred. Mix the crab meat, mayonnaise, Sriracha, vinegar, and salt in a large bowl until combined. Spread in an even layer on top of the rice. Place the diced avocado over the crab and sprinkle with the sesame seeds or furikake. Using kitchen shears, cut each nori sheet into 6 rectangles.

California rolls may be a sushi restaurant staple, but they’re not really a make-ahead dish since the seaweed gets soggy quickly. It also takes some time to make enough rolls to feed a crowd. Turning it into a dip served with seaweed instead of crackers takes much less time, and people will love making their own sushi bites!

I first had a version of this dip years ago at a barbecue and loved the concept so much I just had to recreate it for myself. It’s as simple as layering the parts of a California roll into a casserole dish, then cutting up seaweed sheets into little pieces to serve alongside. To eat the dip, just take a piece of seaweed, dig a spoon into the dip to get a little bit of everything, and spread it on the seaweed. If you’d like, serve with soy sauce and wasabi for dipping.

I love taking this dip to gatherings and potlucks and always get requests for the recipe, which you can double and layer in a 9×13-inch dish to feed a larger crowd. I prefer not to refrigerate this dip because the rice hardens up, but you can make it up to two hours ahead. If you make it ahead, wait to put on the avocado layer until the last minute, or switch the crab and avocado layers so that the avocado isn’t exposed to air and turns brown. If you have kids in the crowd, just skip the Sriracha and it’ll still be absolutely delicious!

  • shellfish-free
  • dairy-free
  • alcohol-free
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • red-meat-free
Per serving, based on 4 servings. (% daily value)
  • Calories 606
  • Fat 35.1 g (54.0%)
  • Saturated 5.3 g (26.7%)
  • Carbs 61.9 g (20.6%)
  • Fiber 5.8 g (23.1%)
  • Sugars 9.1 g
  • Protein 11.9 g (23.7%)
  • Sodium 813.3 mg (33.9%)
  • 1 cup
  • 1 cup
  • 2 tablespoons
  • 1 tablespoon
  • 1/2 teaspoon
  • 12 ounces

    imitation crab meat (shredded or in sticks)

  • 1/2 cup
  • 2 tablespoons
  • 2 teaspoons
  • 1/4 teaspoon
  • 2

    medium avocados, diced small

  • 1 tablespoon

    toasted sesame seeds or furikake

  • 6

    roasted nori (seaweed) sheets

  • Soy sauce or tamari and wasabi paste, for dipping

  1. Rinse the rice thoroughly and drain. Place the rice and 1 cup water in a small saucepan over medium heat and bring to a boil. Reduce the heat to the lowest setting, cover, and cook until the rice is tender, about 15 minutes. Remove the pan from the heat and let sit covered for 10 minutes more. Meanwhile, heat the vinegar, sugar, and salt in a small saucepan or microwave-safe bowl until hot and the sugar and salt are dissolved when stirred; set aside.

  2. Transfer the rice to a medium bowl, drizzle with the vinegar mixture, and stir to combine until the rice has absorbed all of the mixture. Transfer the sushi rice to a pie plate or round cake pan, spread into an even layer, and let cool slightly.

  3. If your crab is not already shredded, halve each stick lengthwise, then cut in half crosswise. Thinly slice the pieces lengthwise to shred. Mix the crab meat, mayonnaise, Sriracha, vinegar, and salt in a large bowl until combined. Spread in an even layer on top of the rice. Place the diced avocado over the crab and sprinkle with the sesame seeds or furikake.

  4. Using kitchen shears, cut each nori sheet into 6 rectangles. To serve, use a spoon to scoop straight down into the pie dish and scoop about 2 tablespoons onto a piece of seaweed. Serve with soy sauce and wasabi for dipping, if using.

Make ahead: The crab mixture can be made and refrigerated up to a day ahead, but the rice should be made the day of and never refrigerated. If you are planning to travel with the dip, place the avocado over the rice, then place the crab on top instead so that the avocado stays greener longer.

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

nikkosushialberta.com

Avocado, Cucumber, Crab Meat, Mayo, Volcano Sauce, Sesame. Order online for pickup at Nikko Sushi. We are serving a delicious Sushi Menu. Try our Sushi and Sashimi, Spicy Tysick Roll, Tempura Yam Special Roll, Octopus Special Roll, etc. We are located at …

yelp.com

Spicy California Crunch Roll Price details .90 Extra Sauce on Side

.50 Sub Soy Paper

.00 Spicy California Roll. 1 review 1 photo. Price details …

vinceandjoes.com

Spicy California Roll $ 7.99 /ea. NOTE: This item can only be ordered at our Shelby Twp. Location. House-made, hand-rolled sushi. Spicy California Roll.

foodnewsnews.com

This a must have recipe for making American Sushi rolls. Layer ¼ of the crab, cucumber, and avocado on top of the nori on the side closest to you. Use your bamboo roller, to roll the sushi away from you. Press and roll until you get to the end. Cut the sushi in half with a very sharp knife and wipe the blade with a wet towel between each cut.

Spicy Tuna & California Rolls Recipe & Video

11-02-2017 · Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients. Now, let’s make Spicy Tuna Rolls! Combine …

11-02-2017

Hi guys!

Today I’m going to share how to make California Roll and Spicy Tuna Roll!

Last recipe post, I shared how to make sushi rice, so please check it out to make this sushi rolls. 🙂

I choose to share California roll and spicy tuna roll because they are very popular sushi rolls in U.S.

If you are interested in to see more sushi recipes, please let me know comment down below!

BTW, I’m planing on sharing Sushirrito very soon though! 😉  (It’s just a huge sushi roll as burrito size! lol!)

I understand sushi can be intimidating recipe to try at home, but you have nothing to worry about when you got me and my easy and fun recipe!

Also if you don’t worry about rolling, no problem!

You can make sushi bowl!

Just do exactly same recipe, on a bowl! 😉 YUMMY!

Hope you give this easy sushi roll recipes at home and have fun in your kitchen~!

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
  • Author: Seonkyoung Longest
  • Total Time: 40 mins
  • Yield: 13 1x

IMG_0662.jpg?resize=300,200

  1. Let’s make California Rolls first! Combine crab, mayo, lemon juice, salt and pepper to a mixing bowl. Mix well with a spoon or spatula.

    Screen-Shot-2017-02-10-at-12.34.47-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.34.55-PM-copy.jpg?resize=400,220

  2. Cover bamboo roller with a large ziplock bag or place wrap completely. This way rice will not stick to roller.
    Screen-Shot-2017-02-10-at-12.35.06-PM-copy.jpg?resize=400,220
  3. Place plastic covered bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread 1/2 cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Sprinkle about 1 tsp sesame seeds evenly on top of rice and flip whole thing over. (Now rice side down and seaweed part is up.)
    Screen-Shot-2017-02-10-at-12.35.18-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.35.41-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.35.53-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.35.59-PM-copy.jpg?resize=400,220
  4. Place 2 slices avocado, a few slices of cucumber sticks and about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
    Screen-Shot-2017-02-10-at-12.36.03-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.06-PM-copy.jpg?resize=400,220
  5. Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling.Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
    Screen-Shot-2017-02-10-at-12.36.09-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.12-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.17-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.24-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.31-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.35-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.38-PM-copy.jpg?resize=400,220
  6. Now, let’s make Spicy Tuna Rolls! Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl. Mix well with a spoon or spatula.

    Screen-Shot-2017-02-10-at-12.37.38-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.37.47-PM-copy.jpg?resize=400,220

  7. For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic. Place bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread a bit less than 1/3cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Place about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.

    Screen-Shot-2017-02-10-at-12.38.00-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.38.10-PM-copy.jpg?resize=400,220

  8. Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
    Screen-Shot-2017-02-10-at-12.38.14-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.38.18-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.38.22-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.38.42-PM-copy.jpg?resize=400,220
  9. When you are ready to slice, make sure your knife is sharpened and having a damp towel next to you. Cut sushi roll into halves, quarter then cut each quarters into halves so you will have even 8 pieces sushi roll. Wipe your knife with a damp towel each slices to have a clean cut. Serve with soy sauce, wasabi and pickled ginger to your taste. Enjoy!
    Screen-Shot-2017-02-10-at-12.36.49-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.52-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.36.56-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.37.03-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.38.49-PM-copy.jpg?resize=400,220Screen-Shot-2017-02-10-at-12.37.16-PM-copy.jpg?resize=400,220

If you don’t want to worry about rolling, you can make sushi bowl! 🙂

Tag @seonkyounglongest on Instagram and hashtag it #SeonkyoungLongest

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
  • Author: Seonkyoung Longest
  • Total Time: 40 minutes
  1. Let’s make California Rolls first!
  2. Combine crab, mayo, lemon juice, salt and pepper to a mixing bowl. Mix well with a spoon or spatula.
  3. Cover bamboo roller with a large ziplock bag or place wrap completely. This way rice will not stick to roller. Place plastic covered bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread 1/2 cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture.
  4. Sprinkle about 1 tsp sesame seeds evenly on top of rice and flip whole thing over. (Now rice side down and seaweed part is up.)
  5. Place 2 slices avocado, a few slices of cucumber sticks and about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
  6. Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
  7. Now, let’s make Spicy Tuna Rolls!
  8. Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl. Mix well with a spoon or spatula.
  9. For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic.
  10. Place bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread a bit less than 1/3cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture.
  11. Place about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
  12. Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
  13. When you are ready to slice, make sure your knife is sharpened and having a damp towel next to you. Cut sushi roll into halves, quarter then cut each quarters into halves so you will have even 8 pieces sushi roll. Wipe your knife with a damp towel each slices to have a clean cut. Serve with soy sauce, wasabi and pickled ginger to your taste. Enjoy!
  • If you don’t want to worry about rolling, you can make sushi bowl! 🙂

Tag @seonkyounglongest on Instagram and hashtag it #SeonkyoungLongest

Spicy Tuna & California Rolls Recipe & Video was last modified: January 11th, 2021 by Seonkyoung
spiceboxtravels.com

Place the avocado, cucumber and crab sticks lengthwise down the center, and coat the filling with mayonnaise. 3. Roll the mat forward, pressing firmly into a cylinder. 4. Remove sushi roll from the mat. 5. Cut sushi roll in to eight pieces. 6. Squirt a dab (or more) of Spicy Sauce on the cut sushi.

wholefoodsmarket.com

Find SUSHI AVENUE Spicy California Roll A at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!

California Sushi Roll Recipe

16-05-2022 · Run a very sharp chef’s knife under cold water to wet the blade, and very carefully slice each roll into about 8-10 pieces. Cut 2-3 pieces of sushi at a time, rewetting the blade …

16-05-2022
Jump to Recipe Print Recipe

With this easy recipe for California Roll, you can enjoy the best fresh sushi whenever you like! Sliced avocado and imitation crab salad are rolled up in vinegar seasoned rice and a sheet of roasted nori seaweed. The simple preparation for this delicious, healthy treat will have your sushi-rolling skills honed and ready to impress!

If I was forced to choose a favorite sushi roll of all time, it would have to be the classic and all-too-familiar California Roll.

While I’m often a HUGE fan of the raw and uncooked kinds, I even love getting a vegetarian Avocado Roll or even switching it up with a Philadelphia Roll.

But sometimes you just want to go with what you know – and a California Roll never seems to disappoint.

If you’ve visited some of the other sushi resources on the site (Sushi Rice and How to Roll Sushi) then you know that it’s actually quite possible, and even pretty easy!, to make your own sushi at home.

Yup. No need to wait for a fancy date night out, or grab the adequate but often sub-par sushi from the grocery store.

With a few ingredients and a couple of simple techniques, you can make your own California sushi rolls at home – to eat all by yourself or make a bunch to share with friends!

The simple ingredients you need to make this California Roll recipe include:

  • Sushi Rice. Slightly sticky, short-grain sushi rice seasoned with rice vinegar acts as the main base to this roll.
  • Nori. Roasted seaweed paper has an amazing salty flavor and helps to hold the ingredients together at the center. It can easily be found at Asian or international food markets as well as on the Asian food aisle at most grocery stores.
  • Crab sticks. Imitation crab sticks are the best choice, as they will be shredded to make the crab salad. Real crab meat may be used as an alternative. The sticks may also be left intact, with the mayonnaise omitted.
  • Mayo. For the most traditional taste, using a Japanese-style mayonnaise such as Kewpie is recommended. Be wary that it contains MSG, however. Regular American-style mayonnaise also works great.
  • Cucumber. A thinly julienned and seedless cucumber should be used – otherwise the natural output of liquid will make the roll watery.
  • Avocado. One small, fresh, ripe avocado is needed. To test ripeness, it should have just a small amount of give when gently squeezed. 
  • Sides. If desired, a California roll is often optionally served alongside soy sauce, wasabi, and/or pickled sushi ginger.

Note: For more information on preparing sushi rice, avocado, and julienned cucumber at home, please see How to Make Sushi Rice, How to Cut an Avocado, and the best way to Julienne Cut .

How to Make

These are the steps to follow to make this California Roll recipe. Please see the recipe card below for more detailed ingredient amounts.

Prepare Rice and Veggies

In a large bowl, combine your cooked Sushi Rice with the vinegar seasoning mixture. You want to end up with about 4 cups of rice, made fresh and cooled to room temperature before using.

Using a sharp knife, julienne the seedless cucumber into roughly -1/8 to -1/16 inch thick matchsticks. 

These can be as long as you like, up to or exceeding the length of the nori sheet, so long as they can be cut evenly. It’s better to err on the side of longer pieces, as they’ll be cut shorter along with the sushi regardless.

Once removed from the skin and the pit, the avocado should also be sliced thin. Squeeze just a small amount of lemon juice over the slices to keep them fresh and bright green if storing the sushi for longer.

A wooden spoon is used to serve sticky rice.
Prepare sushi rice.
Cucumbers are cut Julienne style with a sharp knife.
Cut cucumber into matchsticks.
Use a knife to make small slices in the flesh of the avocado
Slice avocado into long strips.

Place the imitation crab meat sticks in a large bowl, and cut them up into smaller pieces. From there, use two forks to shred the meat up finely, or use your hands to make things even easier.

Add the mayonnaise, and mix until it’s well incorporated with the crab meat. It should have a slightly creamy consistency, and be able to spread with relative ease. 

For a little bit of extra heat, some people like to mix a small amount of Sriracha into the crab salad to make a “spicy” California roll. Adjust to taste, and set aside or covered in the fridge until ready to assemble the sushi.

Imitation crab sticks are cut into pieces in a bowl.
Add imitation crab sticks to a bowl.
Crab is shredded with two forks in a bowl.
Shred crab with forks.
Imitation crab is combined with mayo before filling sushi.
Mix in mayonnaise.

Spread the Rice

On top of a bamboo sushi rolling mat, place one sheet of dried nori seaweed, with the rough side facing up.

Add roughly 1 cup of cooled sushi rice on top of the nori, spreading it out as well as you can with a rice paddle. From there, wet your fingertips with a small amount of water and gently spread the rice the rest of the way out to the edges. 

Note: If you don’t have a bamboo rolling mat, a tea towel will do as well!

Lay nori seaweed on a bamboo mat.
Spread rice with a paddle.
Wet fingers to spread out evenly.

Once the rice is evenly spread in a thin layer across the nori, sprinkle a light dusting of toasted black sesame seeds on top. These add a delicately nutty bit of extra flavor to the California Roll.

Lay a large piece of plastic cling wrap over the rice, and very carefully flip the plastic side down onto the mat. With the nori now facing upward, you’re ready to begin filling your roll!

Rice is sprinkled with toasted sesame seeds.
Sprinkle with sesame seeds.
Rice covered nori is flipped over before filling.
Flip over on the bamboo mat.

Fill and Roll

Slightly off center, near the edge closest to you, spread out about ¼ of the crab salad mixture (roughly ⅓ cup) in a thin strip across the nori. On top of it, trying to keep the ingredients close together, lay out ¼ of the avocado slices and a few pieces of cucumber.

Add a small sprinkle of salt, if desired. Finely ground sea or kosher salt is ideal for this.

Starting at the edge closest to you again, carefully lift the mat and curl the bottom edge of the rice and nori over the fillings. Continue rolling, pushing the filling back in as you go and gently applying pressure to the roll to make it take shape.

Carefully peel back the plastic a bit at a time as you roll to keep it from rolling up inside the sushi. Keep enough plastic around the roll at its end to ensure it’s still fully wrapped when you’re done.

Set it aside, and repeat with the remaining strips of nori and filling ingredients. You should end up with 4 California rolls.

Cut cucumbers and crab are laid on one side of the nori.
Fill with crab and vegetables.
A bamboo mat is used to roll the sushi.
Roll with bamboo mat.

Cut into Pieces

The easiest way to slice the prepared sushi is by leaving the plastic wrap on. This holds it together and also prevents the rice from sticking to the knife, but it may be removed if you wish.

Run a very sharp chef’s knife under cold water to wet the blade, and very carefully slice each roll into about 8-10 pieces. Cut 2-3 pieces of sushi at a time, rewetting the blade between to keep the rice from sticking.

Repeat this until each roll has been cut into 8-10 pieces. Cut as much sushi as will be eaten in one sitting, and place any remaining rolls, unsliced and wrapped in plastic, in the fridge.

Remove any lingering plastic wrap from the pieces, and serve the California roll arranged on a platter. If desired, sprinkle with an extra bit of toasted sesame seed, Spicy Mayo, and serve with a side of wasabi, pickled sushi ginger, and/or soy sauce.

Enjoy!

Knife is dipped into water.
Wet knife in a glass of water.
A sharp knife is used to cut the sushi roll into pieces.
Cut sushi roll before removing plastic.

Meal Prep and Storage

  • To Prep-Ahead: A California sushi roll is best if eaten within the first few hours of making, but can be prepared up to 24 hours ahead of time if kept tightly wrapped in plastic wrap.
  • To Store: Keep rolls uncut and tightly wrapped in plastic wrap, and they will last for up to 2 days in the refrigerator. After that, the avocado will begin to brown and the rice will harden.
  • To Freeze: It is not recommended to freeze a California Roll or any other sushi, for that matter.

FAQs

What is the orange stuff on California rolls?

While not featured in this recipe, California Rolls are sometimes served with a light coating of Tobiko, a flying fish roe, across the outside. This adds a salty flavor and slightly crunchy texture that many enjoy alongside the creaminess of the roll.

Are California rolls considered raw?

California Rolls are one of the few types of sushi that are served with fully cooked seafood! This makes it a perfectly safe option for children, pregnant women, and those with immunocompromised systems.

Why don’t they use real crab in California rolls?

Fresh crab meat can be both pricey and difficult to keep fresh after shelling, so imitation crab meat provides an easy and inexpensive alternative which yields a similar result.

  • Practice, practice, practice! Like any skill, sushi rolling may take time and multiple attempts to perfect, so be patient and take your time.
  • Rinse the rice. Before cooking your sushi rice, ensure that it’s rinsed well to remove excess starch that can turn it mushy.
  • Get the good stuff. For a more high-quality California roll, invest in Kewpie mayo and real crab meat.
  • Keep the plastic on. Waiting until after the roll has been cut to remove the plastic wrap makes it easier and less messy.
  • Get creative with tools. If you don’t have a bamboo rolling mat, plastic and a tea or dish towel works just as well!

Fresh, delicious sushi can be both easy and inexpensive with even more of these simple recipes:

  • How to Roll Sushi
  • Avocado Roll
  • Philadelphia Roll
  • Rainbow Sushi Rice Bowl
Chopsticks are shown picking up a piece of California Roll.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

  • 4 cups seasoned sushi rice cooked
  • 8 oz. imitation crab meat 8 sticks
  • ¼ cup mayo regular or Japanese-style
  • 1 avocado thinly sliced
  • 1 small cucumber julienned
  • 4 sheets nori roasted
  • Salt optional
  • Toasted sesame seeds black, optional

  1. Prepare the seasoned sushi rice, julienne the cucumber, and cut the avocado into slices.
  2. Add the crab meat sticks to a large bowl and cut into smaller pieces. Shred the meat with two forks. Add mayo and mix until well combined.
  3. Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges.

  4. Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.

  5. Slightly off-center and close to you, place ¼ of the crab mixture (about ⅓ cup), ¼ of the avocado slices, a few pieces of cucumber, and a sprinkle of salt, if desired.
  6. Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll. Repeat with the remaining nori and filling ingredients until you have 4 rolls.

  7. To Cut the Sushi: You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.

  8. If you left the plastic wrap on, remove it before serving. Finish the California roll with a sprinkle of toasted sesame seeds and serve with a side of wasabi, sushi ginger, and soy sauce. Enjoy!

Meal Prep and Storage

  • To Prep-Ahead: California Roll is best if eaten within the first few hours of making, but can be prepared up to 24 hours ahead of time if kept tightly wrapped in plastic wrap.
  • To Store: Keep rolls uncut and tightly wrapped in plastic wrap, and they will last for up to 2 days. After that avocado will brown and the rice will harden.
  • To Freeze: It is not recommended to freeze California Roll.

sushikuiaurora.com

Mild.. Order online for delivery or pick up at Sushi Kui Japanese Restaurant. We are serving delicious traditional Chinese cuisine. Try our Lemon Chicken, Green Curry, Sushi, Sashimi, Poke Bowl, Hand Rolls. We are located at 2 Orchard Heights Blvd, Aurora, ON.

therecipes.info

Spicy California Rolls Recipe | Kelsey Nixon | Food Network great www.foodnetwork.com. Drain rice in a mesh strainer.In a medium pot combine the rice with 3 cups of water over medium-low heat.Cover and let cook until rice is tender and has absorbed all the water, about 20 minutes ...

recipeshappy.com

All cool recipes and cooking guide for Spicy California Rolls Sushi are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby.

foodnetwork.com

Sprinkle sesame seeds over the rice. Moisten the edge of a sharp knife, slice the roll in half crosswise. Line up the two halves. Wipe the knife with a damp towel and cut the 2 …

eatthismuch.com

No price info. grams ounces. Nutrition Facts. For a Serving Size of 7 ounces ( 198.4 g) How many calories are in Spicy California Roll? Amount of calories in Spicy California Roll: Calories 270. Calories from Fat 81 ( 30 %) % Daily Value *.

bentosushi.com

ingredients: seasoned rice [water, rice, sushi seasoning (sugar, water, distilled vinegar, rice vinegar, salt, brown sugar), trehalose], imitation crab meat [water ...

Calories in Spicy California Roll - Calorie, Fat, Carb ...

Spicy California Roll Sushi (12 Pc) (1 serving) Calories: 640, Fat: 36g, Carbs: 64g, Protein: 16g. Show full nutrition information. Nutrition Facts. Calories in Spicy California Roll Sushi (12 Pc) Serving Size: 1 serving.

Serving Size: 1 serving

Calories 100.0
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 190.0 mg
Potassium 0.0 mg
Total Carbohydrate 19.0 g
Dietary Fiber 1.0 g
Sugars 2.0 g
Protein 3.0 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.0 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 0.0 %
Copper 0.0 %
Folate 0.0 %
Iron 0.0 %
Magnesium 0.0 %
Manganese 0.0 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 0.0 %
Riboflavin 0.0 %
Selenium 0.0 %
Thiamin 0.0 %
Zinc 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Some of these foods were entered by users and are subject to error.


Spicy California Roll (1 serving)

Calories: 110, Fat: 3g, Carbs: 17g, Protein: 4g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 110.0
  • Total Fat 3.0 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 10.0 mg
  • Sodium 530.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 17.0 g
  • Dietary Fiber 0.0 g
  • Sugars 2.0 g
  • Protein 4.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 8.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 2.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Sushi - Spicy California Roll (1 serving)

Calories: 43, Fat: 1g, Carbs: 8g, Protein: 1g

Show full nutrition information

Nutrition Facts

Calories in Sushi - Spicy California Roll

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 42.5
  • Total Fat 0.9 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 2.3 mg
  • Sodium 148.8 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 8.0 g
  • Dietary Fiber 0.0 g
  • Sugars 2.0 g
  • Protein 0.9 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 1.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.8 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 2.5 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.5 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Spicy California Roll (1 serving)

Calories: 280, Fat: 6g, Carbs: 48g, Protein: 10g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 280.0
  • Total Fat 6.0 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 70.0 mg
  • Sodium 550.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 48.0 g
  • Dietary Fiber 4.0 g
  • Sugars 7.0 g
  • Protein 10.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 30.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 6.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 25.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Spicy California Roll - Trader Joe'S (1 serving)

Calories: 290, Fat: 14g, Carbs: 35g, Protein: 7g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll - Trader Joe'S

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 290.0
  • Total Fat 14.0 g
  • Saturated Fat 2.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 20.0 mg
  • Sodium 670.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 35.0 g
  • Dietary Fiber 2.0 g
  • Sugars 6.0 g
  • Protein 7.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Spicy California Roll Sushi (1 serving)

Calories: 40, Fat: 2g, Carbs: 4g, Protein: 1g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll Sushi

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 40.0
  • Total Fat 2.3 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 2.5 mg
  • Sodium 62.5 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 4.0 g
  • Dietary Fiber 0.0 g
  • Sugars 0.5 g
  • Protein 1.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Spicy California Roll Sushi (12 Pc) (1 serving)

Calories: 640, Fat: 36g, Carbs: 64g, Protein: 16g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll Sushi (12 Pc)

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 640.0
  • Total Fat 36.0 g
  • Saturated Fat 4.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 40.0 mg
  • Sodium 1,000.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 64.0 g
  • Dietary Fiber 0.0 g
  • Sugars 8.0 g
  • Protein 16.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Sushi Spicy California Roll (1 serving)

Calories: 100, Fat: 2g, Carbs: 19g, Protein: 3g

Show full nutrition information

Nutrition Facts

Calories in Sushi Spicy California Roll

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 100.0
  • Total Fat 1.5 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 190.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 19.0 g
  • Dietary Fiber 1.0 g
  • Sugars 2.0 g
  • Protein 3.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Trader Joe'S Sushi, Spicy California Roll (4 Pieces) (1 serving)

Calories: 290, Fat: 0g, Carbs: 0g, Protein: 0g

Show full nutrition information

Nutrition Facts

Calories in Trader Joe'S Sushi, Spicy California Roll (4 Pieces)

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 290.0
  • Total Fat 0.0 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 0.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 0.0 g
  • Dietary Fiber 0.0 g
  • Sugars 0.0 g
  • Protein 0.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
Spicy California Roll (1 serving)

Calories: 160, Fat: 7g, Carbs: 20g, Protein: 4g

Show full nutrition information

Nutrition Facts

Calories in Spicy California Roll

Serving Size: 1 serving

  • Amount Per Serving
  • Calories 160.0
  • Total Fat 7.0 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 10.0 mg
  • Sodium 330.0 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 20.0 g
  • Dietary Fiber 0.0 g
  • Sugars 2.0 g
  • Protein 4.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 2.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 2.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 8.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
  • Calories, Fat, Protein, Fiber, & Carbs In La Salsa Grande Steak With Black Beans Burrito
  • Calories, Fat, Protein, Fiber, & Carbs In La Salsa Grande Steak With Pinto Beans Burrito
  • Calories, Fat, Protein, Fiber, & Carbs In La Salsa Los Cabos Shrimp Burrito
  • Calories, Fat, Protein, Fiber, & Carbs In La Salsa Overstuffed Grilled Carnitas Burrito
  • Calories, Fat, Protein, Fiber, & Carbs In La Salsa Overstuffed Grilled Chicken Burrito
  • 2500 Calorie Meal Plan
heb.com

15 pc. .74 (

.75/oz) .74 (

.75/oz) .74 each (

.75/oz) Product description. Enjoy a larger and spicier version of the classic. The H E B Sushiya Spicy California Roll Value Pack has 15 pieces of the California Roll made with chili powder and topped off with creamy spicy mayo. Enjoy this delicious roll by yourself or share with others.

heb.com

Shop H-E-B Sushiya Spicy California Roll - compare prices, see product info & reviews, add to shopping list, or find in store. Select locations now offer curbside pickup & home delivery

thriftyfoods.com

Spicy California Roll; Promotional pricing displayed is valid for orders delivered or picked up between Thursday, March 17, 2022 and Wednesday, March 23, 2022. Back to Search Results. AFC Sushi ... California Roll & Inari. 325 g .29. .24 / 100G Product added to cart ...

cyclinghikes.com

Good: California Roll A California roll is generally OK if you keep away from high-calorie, fatty, mayonnaise-like dips and sauces. ... How many calories are in 2 sushi rolls? A: There are approximately 200 calories in a sushi roll, which varies depending on the variety, size and even who made it! Whilst sushi is a healthier takeaway option it ...

platedwithstyle.com

To make your crunchy roll sushi, you will need the following ingredients: 1 ½ cup of Sushi rice - high-quality short-grain Japanese sushi rice for the best results! You can purchase this online or at the Asian aisle in your supermarket. 1 ½ cup of water;

delish.com

8 hours ago · Directions In a medium bowl, toss cucumbers, vinegar, and salt. In another medium bowl, mix tuna, mayonnaise, sriracha, and... On a bamboo mat, lay 1 nori sheet. Using dampened hands, spread 2/3 c. rice evenly across 80% of the nori, leaving an... Lift bamboo mat from end closest to you and use it ...

fatsecret.com

Spicy California Rolls Per 4 rolls - Calories: 210kcal | Fat: 10.00g | Carbs: 26.00g | Protein: 5.00g Nutrition Facts - Similar Large Spicy Inside-Out California Roll (Sushiya)

en.wikipedia.org

A Spicy tuna roll is a makizushi roll that usually contains raw tuna, and spicy mayo or sriracha.The roll is often seasoned with Ichimi togarashi (ground Red chile powder). The roll was invented in Los Angeles, California in the 1980s and is one of the more popular sushi rolls in the United States.. History. The spicy tuna roll was invented in Los Angeles during the 1980s by …

California Roll Sushi Recipe

Instructions Checklist. Step 1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring …

09/24/2009

not bad, but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice, you dissolve the salt with the sugar in the vinegar, so for one cup rice, it would be about 1/3 tsp salt. otherwise, this would be perfect.

12/11/2009

Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo, I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat.

01/25/2010

The first time I make these, they came out rather large but everyone loved them. I took the recommendation and used less mayo. Then I added alittle siracha hot sauce to the mayo to make them Spicy California rolls. Very tasty!!!!!!!

07/19/2010

This is a very good basic recipe. I make my sushi a little bit differently though. First I do not use any mayo with my crab - I like the flavour on its own. Also I like to lay slices of cucumber alongside the crab and avacado - makes for a bit of a crunch. Yum!

11/21/2011

I agree with a previous review, this is a great recipe for the beginner cook. I also took the advice of others & added salt to the vinegar. I also used real crab meat with a dash of sesame oil and chopped water chestnuts to give crunch, I added mayo to taste. Cooking is about creativity and doing what u like & enjoying what u create. Release the inner chef and go with it. Thank you for those who have shared!

02/10/2010

I also added 1 tsp of salt to the vinegar. Fish roe adds not only flavor but color. Just used enough mayo to hold the crabmeat together so it won t overpower the other ingredients. Removed the seeds from the cucumber and be generous with the sesame seeds.

11/06/2012

Just like the "real thing"! I made the first batch inside out (nori on the outside) because I forgot to flip them, but honestly, it tastes the same regardless, and it's much easier to make them inside out, so that's how I'll make them from now on. I also shaved the cukes with a veggie peeler, which gave me thin, long strands. It's faster and easier than cutting those tiny spears, and all you need to do is put a few strips on each roll; the length is just right. And finally, I used the recipe on the package of sushi rice, which has different concentrations of vinegar/sugar and also uses salt. I'll be making this often!

07/12/2010

Sushi doesn't have mayonnaise. You could also substitute another vegetable instead of avocado and only use one; two is a bit much.

01/26/2011

delish if you have not tried this recipe......try it.

1 of 34 California Roll Sushi
[email protected]
2 of 34 California Roll Sushi
allison
3 of 34 California Roll Sushi
Stephanie Stock Mahoney
4 of 34 California Roll Sushi
sopenia
5 of 34 California Roll Sushi
Saya
6 of 34 California Roll Sushi
Lenka
7 of 34 California Roll Sushi
Sarah-May
8 of 34 California Roll Sushi
LYNNINMA
9 of 34 California Roll Sushi
Tina L Jones
10 of 34 California Roll Sushi
Msasean
11 of 34 California Roll Sushi
LYNNINMA
12 of 34 California Roll Sushi
LYNNINMA
13 of 34 California Roll Sushi
LauraKelley
14 of 34 California Roll Sushi
LaMiaItalia
15 of 34 California Roll Sushi
LYNNINMA
16 of 34 California Roll Sushi
dulcemanzana
17 of 34 California Roll Sushi
Foodie Family
18 of 34 California Roll Sushi
LYNNINMA
19 of 34 California Roll Sushi
Jon Anthony
20 of 34 California Roll Sushi
Sahara B