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Home Zelfgemaakte California Rolls

Japanese Sushi Sharing Festive Fish Without raw fish

Making sushi at home sounds like a big project, but with the right approach you can succeed even on your first try. California Rolls are the perfect entry point: no raw fish, but all the flavors you love in sushi. Serve them nicely on small plates or lay them out on a sushi tableware for that authentic Japanese table setting. Sharing is the name of the game.

x_ckl_recipe_markerHomemade California Rolls Make your own California Rolls at home with avocado, cucumber and crab surimi. Surprisingly simple and impressive to serve. How do you make homemade California Rolls? Appetizer Japanese 4 people 30 min 10 min 45 min

Rinse the sushi rice two to three times under cold water until the water runs clear. Cook the rice according to the package instructions with slightly less water than usual so it stays nicely firm.
Combine the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar dissolves. Let it cool slightly. Transfer the warm rice to a wide dish and drizzle the vinegar mixture over it. Gently fold it through the rice with a spatula, taking care not to crush the grains. Let the rice cool to room temperature.
Slice the avocado thinly and cut the cucumber into thin strips. Remove the crab surimi from the packaging and split the sticks in half.
Place a sheet of nori on the bamboo mat, shiny side down. Moisten your hands and spread a thin layer of sushi rice evenly over the nori, leaving a border of about 2 cm at the top.
Along the bottom of the rice, lay a line of cucumber strips, a few avocado slices and some pieces of crab surimi.
Roll the sushi mat tightly from the bottom, pressing firmly as you roll. Make sure the filling stays centered. Press the roll firmly in the mat and let it rest for about a minute.
Cut the roll with a sharp, wet knife into 8 equal pieces. Wipe the knife after each cut for clean slices.
Serve the California Rolls on small plates with soy sauce, pickled ginger and a little wasabi on the side. Optionally coat the outside of the roll with sesame seeds for extra texture.

Japanese Sushi Sharing Festive Fish Without raw fish 300 g sushi rice 360 ml water 3 tbsp rice vinegar 1 tbsp sugar 1 tsp salt 4 nori sheets 1 ripe avocado 1/2 cucumber 8 crab surimi sticks Sesame seeds (to taste) Soy sauce (to serve) Wasabi (to serve) Pickled ginger (to serve) Medium saucepan with lid Wide dish or wooden bowl Bamboo mat Sharp knife Cutting board Spatula Small saucepan Small plates or dessert plates Sushi Tableware sushi-service Small Bowls small-bowls Knives knives Cosy & Trendy Tapas plates Streetfood 22.5 x 10 cm - 10 Pieces Cosy & Trendy ["Tapas"] Cosy & Trendy Serving dish Vongola Black - 36 x 25 cm Cosy & Trendy ["Serveerschaal"] Fine2Dine Soy sauce bottle Dusk Black 200 ml Fine2Dine ["Fles"] Homemade sushi rolls with salmon and avocado foodies-zelfgemaakte-sushi-rollen-met-zalm-en-avocado Teriyaki salmon bowl with edamame and brown rice foodies-teriyaki-zalmbowl-met-edamame-en-bruine-rijst Vegan sushi bowl foodies-vegan-sushi-bowl Autumn sharing board with figs, nuts and cheese foodies-herfst-borrelplank-met-vijgen-noten-en-kaas

Recipe

Homemade California Rolls

Make your own California Rolls at home with avocado, cucumber and crab surimi. Surprisingly simple and impressive to serve.

Course	Appetizer
Kitchen	Japanese
Servings	4 people

Preparation time

Preparation time	30 min
Stiffen up min.	10 min
Total	45 min

Equipment

Medium saucepan with lid
Wide dish or wooden bowl
Bamboo mat
Sharp knife
Cutting board
Spatula
Small saucepan
Small plates or dessert plates

Ingredients

300 g sushi rice
360 ml water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
1 ripe avocado
1/2 cucumber
8 crab surimi sticks
Sesame seeds (to taste)
Soy sauce (to serve)
Wasabi (to serve)
Pickled ginger (to serve)

How do you make homemade California Rolls?

Rinse the sushi rice two to three times under cold water until the water runs clear. Cook the rice according to the package instructions with slightly less water than usual so it stays nicely firm.
Combine the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar dissolves. Let it cool slightly. Transfer the warm rice to a wide dish and drizzle the vinegar mixture over it. Gently fold it through the rice with a spatula, taking care not to crush the grains. Let the rice cool to room temperature.
Slice the avocado thinly and cut the cucumber into thin strips. Remove the crab surimi from the packaging and split the sticks in half.
Place a sheet of nori on the bamboo mat, shiny side down. Moisten your hands and spread a thin layer of sushi rice evenly over the nori, leaving a border of about 2 cm at the top.
Along the bottom of the rice, lay a line of cucumber strips, a few avocado slices and some pieces of crab surimi.
Roll the sushi mat tightly from the bottom, pressing firmly as you roll. Make sure the filling stays centered. Press the roll firmly in the mat and let it rest for about a minute.
Cut the roll with a sharp, wet knife into 8 equal pieces. Wipe the knife after each cut for clean slices.
Serve the California Rolls on small plates with soy sauce, pickled ginger and a little wasabi on the side. Optionally coat the outside of the roll with sesame seeds for extra texture.

Cooking mode Prevents your screen from going to sleep

Small plates really make a difference here. They give each piece of sushi room to shine and create that beautiful table layout everyone admires. Choose sturdy, dark plates: the contrast with the white rice and brightly colored filling instantly looks appetizing. Quality is also in the details.

Want to vary things? Replace the crab surimi with cooked shrimp or a thin strip of smoked salmon. Keep the basics the same and play with the filling until you find your favorite combination. Making sushi is just practice, and you'll taste the difference in the roll.

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