California Rolls

California Rolls

Once you learn how to make inside-out uramaki rolls, the rest is a breeze. If you use avocado, you can change the fillings and it will still turn out delicious.

Ingredients: 4 rolls' worth (4-5 servings)

Rice (for making sushi rice)
using 2 rice cooker cups' worth (360 ml) of uncooked rice
Nori seaweed
4 sheets
Imitation crab sticks
Masago (you can mix it with mayonnaise)
4 tablespoons
Sushi vinegar
60-70 ml
White sesame seeds
to taste


1. Cook the rice to a slightly harder firmness than usual to make sushi rice, then mix with the sushi vinegar. Cut the avocado in half vertically, then slice vertically into 16 slices.
2. Put the nori on top of the sushi rolling mat, then top it with the rice and press down slightly. Sprinkle the white sesame seeds on top. Cover with plastic wrap and flip over.
3. Put the avocado, cucumber, crab sticks, and masago on top of the nori. Wrap it up, including the plastic wrap, while pressing down with your hands.
4. When slicing, cut through the plastic wrap. Finally, remove the plastic wrap and transfer to a plate.

Story Behind this Recipe

When I was living in LA, avocados were cheap. I wanted to eat sushi at home (and not at restaurants), so I devised this recipe. I also figured out how to make inverted sushi roles (with the rice on the outside).