- Active Time 50m
- Total Time 1h 35m
Makes 4 rolls (32 pieces)
California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.
- 4 nori sheets
- 3 cups Sushi Rice
- 8 teaspoons ocean trout or flying fish roe
- 1-2 cucumbers, cut into thin, lengthwise slices
- 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
- 1-2 avocados, peeled, pitted, and sliced
- 4-8 lettuce leaves, torn or sliced (optional)
Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in front of this bare strip.
Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.
Lay 2 shrimp along center, with one-quarter of cucumber strips.
Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free.
Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.
Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to maintain shape.
Recipe reprinted by permission of Periplus. All rights reserved.
nutrition information per serving
33 calories; 1g total fat; 8mg cholesterol; 14mg sodium; 5g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .