California and Maki Rolls (Japanese Sushi)

Recipe by Galley Wench
READY IN: 20mins
YIELD: 24 pieces




  • Squeeze the lemon juice over the avocado to prevent browning.
  • Cover a bamboo rolling mat with plastic wrap.
  • Cut nori sheets in half crosswise.
  • Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
  • To make Califronia Rolls:
  • Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
  • Sprinkle the rice with sesame seeds.
  • Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
  • Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  • Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
  • To make Maki:
  • Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
  • Press the rice down firmly but gently.
  • Sprinkle sesame seeds on the rice.
  • Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
  • Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
  • The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
  • Pull away the mat and set aside.
  • Cover with a damp cloth.
  • Repeat until all of the rice has been used.
  • Cut each roll into 6 pieces.
  • Serve with pickled ginger, wasabi and soy sauce.