About:
A California roll or California maki is usually rolled inside-out, and containing cucumber, crab or imitation crab, and avocado. As one of the most popular styles of sushi in the United States and Canada, the California roll has been influential in sushi’s global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine.
In this recipe, we will be making this popular sushi dish into no-bake sushi version. Same taste as the California Roll but easier to make and serves more crowd with one making.
Hope you can enjoy another Bake / No-Bake Sushi Recipe 🙂
Please check out the other Bake Sushi Recipes:
- How to make Spicy Tuna Sushi Bake (Baked Sushi) Recipe
- How to make Baked Sushi (Sushi Bake) Recipe
- How to make Homemade Sushi Vinegar and Sushi Rice
Ingredients
[sushi filling]
- 1 pc English Cucumber (core it, slice it to strips) – https://amzn.to/2zybHtG
- 1 pack (500g) Crab Sticks – https://amzn.to/2B9PC4Q
[sushi dressing]
- 1 cup Japanese Mayonnaise – https://amzn.to/3d89tj9
- 1/2 cup sour cream – https://amzn.to/2X3cZph
- 1 tbsp Rice Vinegar – https://amzn.to/36y32U1
- 2 tbsp Sriracha – https://amzn.to/36E4DYv
- 1/2 tsp Sugar – https://amzn.to/30DMmJP
- Salt to taste
- Pepper to taste
[sushi rice]
- 4 cups Rice – https://amzn.to/2AgekA7
- 1/2 cup Sushi Vinegar (add gradually) – https://amzn.to/2X5furb or make your own
[sushi toppings and others]
- Black Sesame – https://amzn.to/2UXbwjd
- Furikake (Rice Seasoning) – https://amzn.to/2C8fRtj
- Japanese Nori – https://amzn.to/2MVHnw6
- Avocado – https://amzn.to/3hjogdg
- Aonori (Dried Nori Flakes) – https://amzn.to/3hpx7Kz
- Korean Seaweed – https://amzn.to/2BX1Myu
- Tobiko – https://amzn.to/30F4YJF
Steps
[sushi filling preparation]
- Prepare the 1 pc cucumber. Slightly peel the skin
- Use Julienne Peeler (but do not peel the core of cucumber) or core the cucumber then slice it in strips
- Uniform the striped cucumber to about 2-inch length
- Place a paper towel in a bowl and put the cucumber (to absorb the water) and set it aside
- Prepare the crab sticks, shred the meat and cut into about 2-inch length
[sushi dressing]
- In a bowl, add Japanese Mayonnaise, sour cream, rice vinegar, sriracha and sugar then mix well
- Combine with crab sticks and cucumber with dressing
- Add salt and pepper to taste
[sushi rice]
- Cook 4 cups of rice 1:1 ratio of rice and water (e.g. 1 cup of rice, use 1 cup of water) or little less of water as we will be adding Sushi Vinegar
- Add Sushi Vinegar. Starts with more or less 1/2 cup of Sushi Vinegar and add more Sushi Vinegar gradually until it reaches your taste preferences
- Coat the rice with sushi vinegar. Mix it gently and be careful to not mash the rice
- Use a fan to prevent the rice to get watery and bring out shiness as well
[sushi assembly]
- Transfer the rice in a tray and flatten evenly
- Add black sesame seeds and Furikake (rice seasoning) on top of the rice
- Place the Japanese Nori on the top
- Add sliced Avocado, brush with sushi vinegar to prevent from discoloring
- Add the sushi filling (with the dressing)
- Spread them evenly
- Sprinkle Aonori and Tobiko
- Serve with Korean Nori. Get a slice, wrap with Korean Nori
