California Rolls
- 4 sheets nori, (cut into 5-inch x 8-inch pieces)
- 1 1/4 cup cooked jasmine rice, divided into four equal portions
- 2 tablespoons wasabi powder
- 1/2 cup cold lump crabmeat, picked through, shell pieces discarded, cooked and chilled
- 1 small (8-ounce) cucumber, peeled, seeded and cut into matchsticks
- 8 slices avocado (from 1/2 medium avocado)
- 4 teaspoons toasted sesame seeds
In a small bowl, combine the wasabi powder with 2 tablespoons of water, plus more as needed to make a loose paste. Set aside.
Place 1 nori sheet on a flat surface with shiny side down and coarse side up.
Spread 1 portion of the rice evenly over nori going all the way to the left and right edges, but leaving a 1-inch border on the edge closest to you and a 2-inch border on the top.
Spread about 1/4 teaspoon of wasabi paste across the center of rice, from side to side.
Arrange 2 tablespoons of the crab, 1/4 of the cucumber, 2 slices of the avocado and 1 teaspoon of the sesame seeds over wasabi.
Fold bottom of nori toward the center, just so the ingredients are covered.
Roll into a cylinder, and seal the roll by placing 4 grains of rice along the top edge of the nori and press together.
Slice roll into 4 pieces.
Repeat with remaining ingredients to make 3 rolls, and then cut each roll into four pieces each to make 16 pieces total.
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- 4 sheets nori, (cut into 5-inch x 8-inch pieces)
- 1 1/4 cup cooked jasmine rice, divided into four equal portions
- 2 tablespoons wasabi powder
- 1/2 cup cold lump crabmeat, picked through, shell pieces discarded, cooked and chilled
- 1 small (8-ounce) cucumber, peeled, seeded and cut into matchsticks
- 8 slices avocado (from 1/2 medium avocado)
- 4 teaspoons toasted sesame seeds