Ingredients for California Roll Sushi
- 1 cup cooked crabmeat
- 2 tablespoons light cream cheese
- 1 tablespoon light mayonnaise
- 2 tablespoons finely chopped green onion
- Nori
- Sushi Rice
- 1 ripe avocado
- 1/4 teaspoon wasabi paste
- Light soy sauce, for serving
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How to Make California Roll Sushi
- Combine 1 cup cooked crabmeat, 2 tablespoons light cream cheese, 1 tablespoon light mayonnaise, and 2 tablespoons finely chopped green onion in a small food processor. Pulse until well combined.
- Gently heat a sheet of nori over a low gas flame or on a low-heat griddle for a few seconds to slightly soften it. Be careful not to burn it.
- Place the softened nori sheet on a bamboo sushi rolling mat.
- Moisten your hands with warm water. Spread 1 1/2 cups of sushi rice evenly over the nori, leaving a 1-inch border on each long side.
- Spread 1/4 teaspoon of wasabi paste in a thin horizontal line down the center of the rice.
- Arrange 1/2 cup of the crab mixture in a line down the center of the rice.
- Top with 1/2 of a ripe avocado, thinly sliced.
- Using the bamboo mat, tightly roll the sushi from the edge closest to you, tucking in the filling as you go. Press firmly to seal.
- Continue rolling until the nori is completely sealed.
- Gently remove the roll from the mat.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and firm up.
- Using a sharp, serrated knife moistened with water (this prevents sticking), cut the roll into 8 equal pieces.
- Serve immediately with light soy sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
17g
Carbs
52g
