California Roll

California Roll

Try this for bentos during the rainy season. Since vinegar is used, you can prevent the food from spoiling!
I recommend California rolls for people who don't like raw fish sashimi.

Ingredients: 2 rolls

Plain cooked rice
2 rice cooker cups worth (360 ml uncooked rice)
For the sushi vinegar:
Rice vinegar
1/4 cup (50 ml)
2 tablespoons
1 teaspoon
Main ingredients:
Imitation crab sticks
To taste
Toasted nori seaweed (whole sheet)
2 sheets
White sesame seeds
To taste


1. Mix the sushi vinegar ingredients with freshly cooked hot rice, using a cutting motion. Fan the rice as you mix it to cool it faster and make it shiny.
2. Make a tamagoyaki (rolled omelette). Cool and cut into 1 cm wide slices.
3. Julienne the carrot. Cut the avocado into 1 cm wide slices. Cut the crab sticks into half lengthwise.
4. Put the nori seaweed on a sushi rolling mat. Spread half the rice on top of the nori seaweed, and sprinkle the whole surface with sesame seeds.
5. Put a piece of plastic wrap over the rice, and turn the whole thing over so that the nori side is on top.
6. Put some mayonnaise on the front edge of the nori seaweed, and put on some of the avocado, cucumber and crab stick.
7. Roll up the whole thing using the plastic wrap and the sushi mat. When it's rolled up, press lightly to even it out. Make another one in the same way.
8. How to cut the rolls: Place the cut side down. Wet a knife lightly, and cut the roll by moving the knife back and forth.

Story Behind this Recipe

California roll is a western style sushi roll.
This is very popular overseas. I recommend it for people who don't like the texture of nori seaweed, as well as for people who can't eat regular sushi.
It's very colorful and festive looking, so I recommend serving it at parties too.