California Cream Cheese Roll


For sushi rice
  • 1 cups sushi rice, cooked
  • ½ tbsp rice vinegar
  • 1 tbsp simple syrup
  • 2 tbsp sesame seeds, toasted
  • 4 nori sheets
  • ½ cup imitation crab meat, minced
  • 1 ripe avocado, peeled and julienned
  • ½ pack cream cheese, julienned
  • 1 tbsp mayonnaise
  • Sodium soy sauce
  • Wasabi Pickled ginger slices, optional
  • Bamboo mat (covered with plastic wrap)

-Prepare the rice
  • Combine rice vinegar and simple syrup in a small bowl. Pour over rice and stir until well-mixed
To make the sushi
  • Cut nori in half to make you two 3.75 inch x 8 inch pieces.
  • Lay one sheet of nori on the mat. Top with a small amount of rice.
  • Wet your hands, use your fingertips to spread the rice out to the edges of the nori in a thin even layer.
  • Sprinkle the rice with toasted sesame seeds, then flip the rice and nori over so the rice is on the bottom and the nori is facing up.
  • Mix crab and mayonnaise until crab is completely coated. Season with black pepper if desired
  • On the bottom edge of the nori, put one strip of cream cheese, followed avocado and crab mixture. Do not add too much filling or your roll won’t seal.
  • Roll your sushi tightly, using a bamboo mat. Give the matt a press with your hands so it doesn’t fall apart when you cut it.
  • Cut to 8 equal pieces.
  • Repeat process until you use all the rice. Serve with soy sauce, wasabi, and pickled ginger if desired.
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