Chilly Cali Sushi Roll

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READY IN: 35mins
Recipe by Darla Mays

I never like the sushi til 2005, first time trying the sushi(except the raw as I won't eat the raw), I fell in LOVE with them, as they became my fave asian food now. I love to dip them in Soy syrup! I got the recipe from another site, but I switch the ingredients around a little bit for myself.

Ingredients Nutrition

  • 3 -4 sheets nori, seaweed
  • 2 -3 ounces prepared sushi rice (I use splenda to replace sugar)
  • 1 avocado, peeled & cut into fine pieces
  • 1 cucumber, peeled, seeded & cut into fine strips
  • 3 -4 ounces crabmeat, cut in pieces
  • 2 -4 ounces cream cheese, cut into cubes


  1. Cut Nori sheet in half and place it on bamboo mat, shiny side down.
  2. Dampen your fingers in water.
  3. Spread a thin layer of sushi rice over the seaweed, do not cover completely.
  4. Leave a 1-inch margin at the ends uncovered to seal the roll.
  5. Lay crabmeat, avacado, cream cheese, & cucumber length wise.
  6. Sprinkle with sesame seeds.
  7. To roll; slowly fold the end of the mat closest to you over the filling and tuck it inches.
  8. Use a medium pressure to create a compact tube.
  9. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.
  10. Using a wed, sharp knife, slice the roll in half then into 6 equal pieces.
  11. Serve with Soy Syrup.

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