California Roll
California roll packed with crab sticks and avocado for a rich, creamy bite. Sweet-and-tangy sushi rice wraps around the colorful filling, rolled inside-out so the rice sits on the outside for an extra-soft texture.
Ingredients
Main
- Seaweed sheet (gim)2 sheets
- Cooked rice2 bowls
- Avocado1/2
- Crab Sticks6
- Cress (watercress)30g
- Black sesame seedsA little
Seasoning
- Mayonnaise2 tbsp
- SaltA little
- Ground pepperA little
Sweet vinegar dressing
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Salt1/4 tbsp
Directions
- 1
Remove the pit from the avocado and slice it 0.3 cm thick; drain the cress well.
- 2
Shred the crab sticks along the grain, then toss with mayonnaise, salt, and pepper.
- 3
In a heatproof bowl, combine 1 tbsp vinegar, 1/2 tbsp sugar, and 1/4 tbsp salt, then microwave for about 20 seconds until fully dissolved. Mix into the warm rice until evenly combined.
- 4
Cover a bamboo mat with plastic wrap, lay down the seaweed sheet, and spread the rice thinly over it. Flip it over so the seaweed faces up, top with the crab stick mixture, avocado, and cress, then roll it up tightly with the wrap to finish.