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California Roll Sushi


1 cup of cooked sushi rice (see sushi rice recipe)

8 nori seaweed sheets

3 tablespoons of sesame seeds

½ cup of imitation or fresh crabmeat, finely cut

3 tablespoons of mayonnaise

1 avocado, peeled and thinly sliced lengthwise

½ cucumber, peeled and cut into long thin matchsticks



1) Cover a bamboo rolling mat with cling film. Place a nori sheet on top of the mat. Spread the rice on top of the sheet. Sprinkle sesame seeds over the rice. Turn the sushi layer over, so that the seaweed is on top.

2) Place the crabmeat and mayonnaise in a small bowl, and mix until well combined.

3) Spread the crabmeat mixture evenly down the centre of each nori roll, and top with avocado and cucumber slices.

4) Roll the sushi unto a log-roll style. Slice into ¾ inch pieces with a sharp knife and serve immediately.

Asiana Garnish Tip

You may wish to garnish with ikura (salmon roe) or tobiko (fish roe). Serve with pickled ginger and a splash of soy sauce






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