My Petite California Rolls

My Petite California Rolls

This recipe for California rolls makes a petite lady-size serving.

Ingredients: 2 small rolls

Hot cooked rice
1 rice cooker cup's worth (345 g)
A) Vinegar
2 tablespoon
A) Sugar
1 and 1/2 tablespoon
A) Salt
1/2 teaspoon
Salmon sashimi (or 4 imitation crab sticks)
8 slices of sashimi
1 leaf
to taste
White sesame seeds
2 tablespoons


1. Mix the 'A' condiments into freshly cooked (or reheated) rice. Let it cool.
2. Peel the avocado and cut into long strips, about 1 cm in width, and sprinkle with vinegar.
3. Place white sesame seeds on a sheet of plastic wrap and evenly spread them over a 13 x 13 cm square area with your hands.
4. You could always add more sesame seeds when the roll is finished so you don't have to be too careful with this step.
5. Place half the rice on top of the sesame seeds and spread to a 13 x 13 cm square. Wet your hands with water to spread the rice or else the rice will stick.
6. Add mayonnaise.
7. Adding a dab of wasabi or Japanese mustard will give a spicy, sophisticated taste.
8. Arrange the lettuce, avocado, and salmon (or imitation crab) on top. *Be careful. It'll be difficult to wrap if you get too ambitious with the filling!
9. Here's an example of being too ambitious with the fillings.
10. Wrap the roll forward inside the plastic wrap in one go. I'm using one hand in this photo since I'm holding a camera, but be sure to use both hands while rolling.
11. Use the other half of rice to make another roll.

Story Behind this Recipe

I came up with the perfect size for eating a whole roll for the Setsubun event.