Spicy California Roll

Spicy California Roll

I recreated this spicy mayo flavored sushi roll that I enjoyed back in the States. I used chili pepper powder for the spicy kick, and paprika powder for the bright color. You could enjoy a game of spicy sushi roulette by playing around with the color shade and the spiciness.

Ingredients: 2 rolls (12 pieces)

Uncooked white rice
1 rice cooker cup (180ml)
Sushi Vinegar:
1 tablespoon
1/2 tablespoon
1/2 teaspoon
Lemon juice
as needed
Imitation crab sticks
5-6 sticks (50 g)
2 tablespoons
Chili pepper powder
as needed
as needed
Roasted sesame seeds
as needed
Nori seaweed
1 sheet


1. Bring the vinegar, sugar, and salt to a boil to dissolve the sugar and salt. Once the rice is cooked, loosen the rice, and evenly sprinkle with the sushi vinegar while the it is still warm. With a wooden spatula, mix using a cutting motion so as not to mash the rice grains. Use a handheld fan to dispel the steam and to bring out the luster of the rice.
2. Peel and remove the pit from the avocado, slice lengthwise into 4 equal slices and sprinkle with lemon juice. Combine the chili pepper and paprika powder to the mayonnaise, adjusting the spiciness and color, and add the shredded imitation crab sticks.
3. Spread the sushi rice evenly on the cut in half sheet of nori, flip over, and form 2 rows of avocado and imitation crab. Roll with a sushi rolling mat covered in plastic wrap.
4. When finished rolling, top with roasted sesame seeds, use the sushi mat to press down and neaten the roll.
5. Cut into 6-8 equal pieces using a damp knife, and it is done. Be sure to wet the knife after each cut, and don't cut by dropping the knife straight down into the roll, but by sawing the roll.

Story Behind this Recipe

I was craving this sushi and decided to make it.