California Roll Video - Wife Approved Recipe

A favorite of my wife, the California Roll, has all the right ingredients. She gives me the thumbs up every time I order one at a sushi restaurant. And she has extra sticky fingers as the sushi slices quickly disappear,  if I turn my back for even a second! That's why I prefer to make California Rolls at home, where I can keep an eye on them and make as many as I like, plus it's one of the cheapest and easiest sushi rolls to make.

I've been California Roll dreaming lately. This sushi roll is made with budget fake crab (krab,) and is a tasty inexpensive ingredient for getting your sushi rolling skills up to speed.

A California Roll is simply constructed of crab (or krab,) thin slices of cucumber, creamy avocado, and sushi rice, wrapped in a sheet of dried seaweed (called Nori). I think it's the addition of avocado that makes it the most popular of sushi rolls.

Sushi is notoriously expensive, but don't worry I've got your back, and have a couple of workarounds for you in my latest chea$kate recipe. Number one, I use fake crab (krab,) listed as surimi in sushi restaurants. Secondly, cucumber is cheap, and while avocado is sometimes expensive, you'll only use one avocado to make 4 large California Rolls.

The California Roll first made it's appearance in Los Angeles in the 1970's. Avocado was introduced into a roll as a substitution for more expensive tuna. And, too keep it cheap, fake krab was soon added. If you want to break the bank with real steamed crab (or, if you are lucky enough to have a fisherman friend,) by all means use it.

A lot of people freak when offered raw fish, so a California Roll with cooked crab is a perfect way to introduce anyone to sushi.

I use krab all the time, like in my delicious Mexican Black Bean and Krab Ceviche recipe - just click here to see it. And with this recipe you can make 3 to 4 large California Rolls (and when sliced, that's about 32 pieces!)

My local 99c only Store almost always stocks half pound frozen packages of krab for 99.99 cents. You can get krab from your favorite fresh seafood section in larger markets. For real crab, I've used it from a can - just add a little mayo if it is too crumbly or mealy, to moisten and flavor. Use real crab to impress a date and for special occasions. In the meantime get some sushi rolling skills using cheap krab.

 Fake crab is sold frozen in seafood section of a deli case. The quality can vary when defrosted: from tender and moist, to dry and stringy. An easy fix for dry krab is to drizzle the defrosted krab with water then microwave it for about 30 seconds. It's surprising how well the krab reconstitutes and becomes tender and moist again.

So give it a shot;  what have you got to lose but a few bucks - it's heck of a lot cheaper than dining at a sushi joint. Plus, you'll trip-out your friends once you get a little practice. This is my cheap$kate go-to sushi recipe. It's colorful with a creamy and crunchy texture and the price is right. If  you are new to the sushi experience, here is a cool video about how to eat sushi.

Everyone likes a California Roll, but if you haven't tried one, now is the time to do it yourself -- especially when you see how easy and cheap it is to do, by checking out my Sushi Video and illustrated directions below.

California Roll - VIDEO

Play it here, video runs 2 minutes, 20 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4 rolls - about 32 slices)

• 4 sheets dried seaweed
• 6 to 8 ounces krab - fake crab. Okay to use fresh crab or from a can.
• 1 large avocado - cut the flesh into cubes or slices. You may need an extra avocado or two, depending on the size.
• 1/2 cucumber - scoop out seed with a spoon and slice. Okay to peel or leave on some skin.
• 2 cups of cooked rice - about half a cup per sushi roll. See my Japanese Sushi Rice recipe by clicking here.
• Small bowl of water - for moistening your fingers and knife blade to handle sticky rice.
• Soy sauce for dipping - dissolve in a pinch of wasabi or horseradish for spicy heat.

Directions
If you are using fake krab allow it to get to room temperature. If the krab has been sitting in the freezer it can dry out and become stringy. I've found rinsing krab in water then zapping it in the microwave for about 30 seconds tenderizes it.You don't want to cook it, just warm it up. As you know, microwaving is uneven and you get hot spots, so check krab every 15 seconds and take out pieces as they soften. Keep microwaving pieces in 10 second increments, if they are still cold and tough to the touch.

Shred or roughly chop krab. You can also leave krab in larger pieces -- as long as they fit on seaweed and rice.

Prepare veggies. Slice cucumber in half lengthwise and spoon out seeds. Slice cucumber halves into thin strips. You can leave on skin or remove some of it.

For avocado, slice in half and remove seed. I like to make slices into avocado with the skin on; then take a spoon and scoop out each sliced half. Fan out avocado slices. I use about a 1/4 of avocado per roll (depending on avocado size.) For cucumber I use enough to cover a about a third of the roll. After you've made a few rolls you'll figure out how much krab-to-veggie balance suits you.

Finally get out 4 sheets of dried seaweed and a couple cups of cooked sushi rice. (You may need only a cup of cooked rice, depending how thick or thin you make the California Rolls.)

Now time to assemble the California Roll. It's easiest to use a sushi bamboo mat (or a flexible placemat.) The mat is slightly larger than a sheet of seaweed. You could also just place a sheet of plastic Saran wrap, or a large gallon Ziplock bag, on your cutting board or counter. The plastic should be larger than a sheet of seaweed. In my video I just did it by hand. You want to make sure your hand is dry when handing dried seaweed, because it gets sticky when wet.

Lay one sheet of dried seaweed on a clean dry surface, a bamboo mat, or sheet of plastic wrap. Dip your fingers in bowl of water and dampen you hands. Grab a handful of rice and spread it on the seaweed sheet. You can do a small amounts of rice at a time until you get used to handling it.

Gently spread out the rice over the seaweed in an even layer. You may need to moisten fingertips a few times. Don't press to much or the rice will get mushy. The rice layer doesn't need to be too thick, maybe a 1/4 inch or so - you will be adding the veggies and krab, too. (Of course experiment and add as much rice as you like - I use about half a cup per sushi roll.)

Make sure to cover all the seaweed except along the one edge - leave at least 1/2 inch of that end uncovered with rice. (When all the ingredients are added you will roll and dampen that end to seal the California Roll.)

Now add the cucumber sticks and sliced avocado over slightly less than half of the rice and seaweed -- just left of center. Finally add a layer of krab. This is when you can experiment with how much krab and veggies to add. Maybe you like more avocado than fake crab?

Now comes the trickiest part, but it's not too hard to do. You just grab the seaweed and lift the end and fold it over the krab and veggies -- completely to just cover the stuffing. Now with both hands press the roll -- your fingers should press inward like you are making a tighter fist. Just move your fingers up and down the roll to evenly press the roll into a long log-cube shape.

Finally make one more half-roll (if needed,) to the end of the uncovered seaweed edge. Give the roll one more tuck with your fingers pressing inward, like making a fist - go from one end of the roll to the other to tighten and make the roll even looking. Now you will seal the roll. Just drizzle on some water with your fingertips along the uncovered seaweed. Give the California Roll one final roll to seal it closed.

Using a sushi rolling mat instead of your fingers is easier, and makes the roll more even-looking. With a little practice you'll get better at rolling - with or without a sushi mat.

Now you are ready to slice it, then serve. Put the California Roll on a cutting board with the sealed seaweed seam against the board. Get out your sharpest knife and moisten the blade edge. Seaweed is very sticky against the rice, so you must have a damp blade or the seaweed will tear and make uneven edges.

First slice the roll in half. Now you can slice each half-roll in half again, and one more time to get eight pieces of California Roll. The object is to make each piece edible in one bite.

Arrange on a plate. Repeat rolling steps with other 3 sheet of seaweed. (You could do all the rolling at once and slice it all, so everyone gets their roll at the same time.)

Make a dipping sauce with soy sauce. I like to stir in a pinch of wasabi or horseradish for heat.

Hindsight
 Of course, this recipe is easy to double. My 99.99 cent, 8 ounce package of krab is enough to easily make half a dozen California Rolls. Just make twice as much sushi rice (it's cheap enough,) and get one more avocado.

You can start by making a hand roll version, just to get your feet wet. They are the easiest rolls to make, just click here to see how to make a hand roll.

Making a sushi roll takes a little more practice. Sometimes the sushi roll is thin, or too fat. But it's easy enough to open the roll and add or subtract filling before you seal it. Here's my GIF of rolling with a bamboo sushi mat.

It took me half a dozen rolls to start to get the hang of it. But that's no problem, because I got to eat the tasty lopsided mistakes. Usually a package of seaweed has 30 sheets, so you can get plenty of practice.

And using krab is a cut-rate way to go. You could even use crunchy thin sliced carrot (or any favorite steamed veggie) as a filling to practice on - vegetarian sushi rolls are the cheapest way to get your rolling skills up to speed.

Make sure to have a bowl of water to keep your fingers moistened when handling sticky Sushi Rice. Also have a hand towel nearby. And your hands and fingers should be dry when rolling with dried seaweed.

If you use crab from a can, it can be a too shredded and a bit dried out. But it is fine if you mix it with a tablespoon of mayo. Stir in 1/2 a teaspoon of Sriracha Hot Chili Sauce (or your favorite Mexican hot sauce) for a Spicy Crab Roll.

You could even finely chop some krab for a Spicy Krab Roll. Just add mayo and hot sauce as listed above. You want a creamy texture, like a macaroni or potato salad. After it's made, store in the refrigerator until ready to use.

Spicy Krab Roll - Sushi Series

Cheap$kate dreams are made of these: krab, mayo, hot sauce, sushi rice, and a sheet of dried seaweed , form a Spicy Krab Roll. I like it that way, and you will too, if you give it a try. So, with an 8 ounce package of krab, you will get about 4 large sushi rolls with this recipe. And when you cut each roll into 8 slices, that makes 32 pieces!

8 pieces from one roll

 It's also an inexpensive way to get your sushi rolling skills up to speed. If you haven't made a sushi roll before, I recommend starting out with my cheap$kate Spicy Krab Roll.

My first rolls were lopsided and often not tight enough, so when sliced the rice would halfway fall out. Or, I would forget to dampen the knife blade before slicing, and the roll would squash and the seaweed would tear unevenly. Oh well, you gotta ruin a few sushi rolls when you start -- but, in no time I quickly got the hang of it. Plus, the mistakes were still deliciously edible.

Here is a GIF of me hand-rolling a California Roll. As you see at the end, it's a little lumpy. To smooth it out just give the roll a final squeeze with a bamboo rolling mat. Click here to see the video.

And in this GIF I use a sushi mat. Click here to see how cheap it is to get a sushi mat online (less than $3 and you can get them at larger chain grocery stores, too.) For a video of sushi mat rolling, click here to see my Spicy Tuna Roll recipe.

I get a half pound of krab for 99.99 cents at my local 99c only Store, and even at a regular seafood market krab is about half the price of any other seafood. The quality of krab can vary, sometimes it's a little dried out and stringy, while other times it's perfectly moist and sweet. An easy way to reconstitute dried and stringy krab is to sprinkle it with water and zap it in the microwave for about 30 seconds until soft and warm - it works quite well.

Regular white rice is cheap. Most sushi recipes call for special (meaning expensive) sushi grade rice -- well, don't believe the hype. Any type of white rice will do fine, and you can make it with more expensive and nutritious brown rice. It's mainly about how you cook the rice, not the grade of rice. Under Directions below, I have a link to my Sushi Rice recipe video.

 The only tricky ingredient to find are sheets of dried seaweed, called Nori, but even that is easier to purchase these days at larger chain grocery stores. And if you live near an Oriental market, then that is the cheapest place to get it. Dried seaweed for sushi rolls are about the size of a sheet of computer printing paper (8 inches by 7 inches.) They usually come 10 to 30 sheets per package. A sheet of seaweed seems brittle, but when cooked damp rice is added, it becomes soft - malleable and easy to roll.

 If you've been following my Sushi Series, then add this to your repertoire. If you are new visitor, then a Spicy Krab Roll is a perfect cheap$kate sushi recipe to start with.

Ingredients (about 4 rolls, or 32 pieces when sliced)

• 8 ounces krab - roughly shred or pulled apart. If frozen then defrost first.
• 2 to 3 tablespoons of mayo - more or less to your own taste. You want enough to mix into krab until it's as creamy as a macaroni or potato salad.
• 1 teaspoon hot sauce - I used Sirracha Chilli Sauce. You can also use any favorite hot sauce, or a pinch of ceyanne pepper. Add a little at a time to reach your own desired spicyness. You could just leave it out completely for a sweet Krab Roll.
• 2 cups of cooked Sushi Rice - my recipe is a click away, here.
• 4 sheets of dried seaweed - depending on how much spicy krab you stuff into sushi rolls.

Directions
Prepare Sushi Rice according to my recipe, click here for details. The rice should be room temperature when making sushi.

Roughly shred, or pull apart, krab pieces. Taste a piece and see if you need to soften it -- by microwaving. An easy way to reconstitute, after defrosting, is to sprinkle on a little water, loosely cover, and do a 30 second micorwave (take out pieces as they get warm and soft, and continue to zap in 10 second increments, if krab pieces are still cool.) The krab will soften and plump up perfectly. Finally do a rough chop (or hand-shred) and mix it with the some Spicy Mayo.

Mix mayo and Sirracha Chilli Sauce (or favorite hot sauce) in a bowl. Mix shredded krab and spicy mayo in a bowl. If necessary, cover and store in refrigerator until ready to use.

Now time to bring it all together. You can use a bamboo sushi mat or just roll it up with your fingers. It's easier to use a mat, but now I just do it by hand. If you do it by hand then keep your fingers dry and tighten it up at the end, if needed, with a sushi mat.

If using a bamboo sushi mat lay it out on a dry surface. (Dried seaweed is very absorbent and sticky when wet.) Place one whole dried sheet of seaweed on center of sushi mat.

Now dampen your hands (as Sushi Rice is sticky and water will make handling easier,) and spread out an even layer of cooked rice over the dried seaweed.

You will be rolling sushi, so leave a half inch edge empty of rice. You can cover all the seaweed, on right and left sides, with rice. As for how much rice you pile on, it's up to you. I just do enough until you can't see the seaweed underneath -- about a 1/4 inch deep.

When seaweed is covered with rice (except half an inch along one edge) gently press on the rice with damp fingers, so it's spread evenly across the seaweed.

 Now you can pile on the spicy krab. Cover about a quarter to a third of the rice with spicy krab. I spread it across the center area, end to end. You can use a lot of spicy krab or just a little - it's up to you.

Now time to roll it up. You can rotate the mat away from you to roll, or keep it facing you. Roll the loaded seaweed with a medium pressure as you go, tightening the roll. Keep rolling and adding pressure until you reach the half inch of clear seaweed at the end.

Dampen your fingers and moisten the seaweed edge and just press together to seal.

Once the roll is sealed, wrap the roll one more time in the mat and give the roll even squeezes from end to end. This will help keep the roll from falling apart when you finally slice it.

Remove the mat and place the whole Spicy Krab Roll on a cutting surface. Take a sharp knife and dampen the blade with water. I start in the middle and slice in half. Then I slice each half into 4 pieces, so I get 8 slices per roll, total. You can make thicker pieces if you like, to get 6 pieces total. The object is to make each piece edible in one bite.

You can eat the sushi as is, or pour a small plate of soy sauce and dip sushi pieces as you eat them.

California Roll - Sushi Recipe Video

I've been California Roll dreaming lately. This sushi roll is made with budget fake crab (krab,) and is a tasty inexpensive ingredient for getting your sushi rolling skills up to speed.

A California Roll is simply constructed of crab (or krab,) thin slices of cucumber, creamy avocado, and sushi rice, wrapped in a sheet of dried seaweed (called Nori). I think it's the addition of avocado that makes it the most popular of sushi rolls.

Sushi is notoriously expensive, but don't worry I've got your back, and have a couple of workarounds for you in my latest chea$kate recipe. Number one, I use fake crab (krab,) listed as surimi in sushi restaurants. Secondly, cucumber is cheap, and while avocado is sometimes expensive, you'll only use one avocado to make 4 large California Rolls.

The California Roll first made it's appearance in Los Angeles in the 1970's. Avocado was introduced into a roll as a substitution for more expensive tuna. And, too keep it cheap, fake krab was soon added. If you want to break the bank with real steamed crab (or, if you are lucky enough to have a fisherman friend,) by all means use it.

A lot of people freak when offered raw fish, so a California Roll with cooked crab is a perfect way to introduce anyone to sushi.

I use krab all the time, like in my delicious Mexican Black Bean and Krab Ceviche recipe - just click here to see it. And with this recipe you can make 3 to 4 large California Rolls (and when sliced, that's about 32 pieces!)

My local 99c only Store almost always stocks half pound frozen packages of krab for 99.99 cents. You can get krab from your favorite fresh seafood section in larger markets. For real crab, I've used it from a can - just add a little mayo if it is too crumbly or mealy, to moisten and flavor. Use real crab to impress a date and for special occasions. In the meantime get some sushi rolling skills using cheap krab.

 Fake crab is sold frozen in seafood section of a deli case. The quality can vary when defrosted: from tender and moist, to dry and stringy. An easy fix for dry krab is to drizzle the defrosted krab with water then microwave it for about 30 seconds. It's surprising how well the krab reconstitutes and becomes tender and moist again.

So give it a shot;  what have you got to lose but a few bucks - it's heck of a lot cheaper than dining at a sushi joint. Plus, you'll trip-out your friends once you get a little practice. This is my cheap$kate go-to sushi recipe. It's colorful with a creamy and crunchy texture and the price is right. If  you are new to the sushi experience, here is a cool video about how to eat sushi.

Everyone likes a California Roll, but if you haven't tried one, now is the time to do it yourself -- especially when you see how easy and cheap it is to do, by checking out my Sushi Video and illustrated directions below.

California Roll - VIDEO

Play it here, video runs 2 minutes, 20 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4 rolls - about 32 slices)

• 4 sheets dried seaweed
• 6 to 8 ounces krab - fake crab. Okay to use fresh crab or from a can.
• 1 large avocado - slice the flesh.
• 1/2 cucumber - scoop out seed with a spoon and slice. Okay to peel or leave on some skin.
• 2 cups of cooked rice - about half a cup per sushi roll. See my Japanese Sushi Rice recipe by clicking here.
• Small bowl of water - for moistening your fingers and knife blade to handle sticky rice.
• Soy sauce for dipping - dissolve in a pinch of wasabi or horseradish for spicy heat.

Directions
If you are using fake krab allow it to get to room temperature. If the krab has been sitting in the freezer it can dry out and become stringy. I've found rinsing krab in water then zapping it in the microwave for about 30 seconds tenderizes it.You don't want to cook it, just warm it up. As you know, microwaving is uneven and you get hot spots, so check krab every 15 seconds and take out pieces as they soften. Keep microwaving pieces in 10 second increments, if they are still cold and tough to the touch.

Shred or roughly chop krab. You can also leave krab in larger pieces -- as long as they fit on seaweed and rice.

Prepare veggies. Slice cucumber in half lengthwise and spoon out seeds. Slice cucumber halves into thin strips. You can leave on skin or remove some of it.

For avocado, slice in half and remove seed. I like to make slices into avocado with the skin on; then take a spoon and scoop out each sliced half. Fan out avocado slices. I use about a 1/4 of avocado per roll (depending on avocado size.) For cucumber I use enough to cover a about a third of the roll. After you've made a few rolls you'll figure out how much krab-to-veggie balance suits you.

Finally get out 4 sheets of dried seaweed and a couple cups of cooked sushi rice. (You may need only a cup of cooked rice, depending how thick or thin you make the California Rolls.)

Now time to assemble the California Roll. It's easiest to use a sushi bamboo mat (or a flexible placemat.) The mat is slightly larger than a sheet of seaweed. You could also just place a sheet of plastic Saran wrap, or a large gallon Ziplock bag, on your cutting board or counter. The plastic should be larger than a sheet of seaweed. In my video I just did it by hand. You want to make sure your hand is dry when handing dried seaweed, because it gets sticky when wet.

Lay one sheet of dried seaweed on a clean dry surface, a bamboo mat, or sheet of plastic wrap. Dip your fingers in bowl of water and dampen you hands. Grab a handful of rice and spread it on the seaweed sheet. You can do a small amounts of rice at a time until you get used to handling it.

Gently spread out the rice over the seaweed in an even layer. You may need to moisten fingertips a few times. Don't press to much or the rice will get mushy. The rice layer doesn't need to be too thick, maybe a 1/4 inch or so - you will be adding the veggies and krab, too. (Of course experiment and add as much rice as you like - I use about half a cup per sushi roll.)

Make sure to cover all the seaweed except along the one edge - leave at least 1/2 inch of that end uncovered with rice. (When all the ingredients are added you will roll and dampen that end to seal the California Roll.)

Now add the cucumber sticks and sliced avocado over slightly less than half of the rice and seaweed -- just left of center. Finally add a layer of krab. This is when you can experiment with how much krab and veggies to add. Maybe you like more avocado than fake crab?

Now comes the trickiest part, but it's not too hard to do. You just grab the seaweed and lift the end and fold it over the krab and veggies -- completely to just cover the stuffing. Now with both hands press the roll -- your fingers should press inward like you are making a tighter fist. Just move your fingers up and down the roll to evenly press the roll into a long log-cube shape.

Finally make one more half-roll (if needed,) to the end of the uncovered seaweed edge. Give the roll one more tuck with your fingers pressing inward, like making a fist - go from one end of the roll to the other to tighten and make the roll even looking. Now you will seal the roll. Just drizzle on some water with your fingertips along the uncovered seaweed. Give the California Roll one final roll to seal it closed.

Using a sushi rolling mat instead of your fingers is easier, and makes the roll more even-looking. With a little practice you'll get better at rolling - with or without a sushi mat.

Now you are ready to slice it, then serve. Put the California Roll on a cutting board with the sealed seaweed seam against the board. Get out your sharpest knife and moisten the blade edge. Seaweed is very sticky against the rice, so you must have a damp blade or the seaweed will tear and make uneven edges.

First slice the roll in half. Now you can slice each half-roll in half again, and one more time to get eight pieces of California Roll. The object is to make each piece edible in one bite.

Arrange on a plate. Repeat rolling steps with other 3 sheet of seaweed. (You could do all the rolling at once and slice it all, so everyone gets their roll at the same time.)

Make a dipping sauce with soy sauce. I like to stir in a pinch of wasabi or horseradish for heat.

Hindsight
 Of course, this recipe is easy to double. My 99.99 cent, 8 ounce package of krab is enough to easily make half a dozen California Rolls. Just make twice as much sushi rice (it's cheap enough,) and get one more avocado.

Making a sushi roll takes a little practice. Sometimes the sushi roll is thin, or too fat. But it's easy enough to open the roll and add or subtract filling before you seal it. Here's my GIF of rolling with a bamboo sushi mat.

It took me half a dozen rolls to start to get the hang of it. But that's no problem, because I got to eat the tasty lopsided mistakes. Usually a package of seaweed has 30 sheets, so you can get plenty of practice.

And using krab is a cut-rate way to go. You could even use crunchy thin sliced carrot (or any favorite steamed veggie) as a filling to practice on - vegetarian sushi rolls are the cheapest way to get your rolling skills up to speed.

Make sure to have a bowl of water to keep your fingers moistened when handling sticky Sushi Rice. Also have a hand towel nearby. And your hands and fingers should be dry when rolling with dried seaweed.

If you use crab from a can, it can be a too shredded and a bit dried out. But it is fine if you mix it with a tablespoon of mayo. Stir in 1/2 a teaspoon of Sriracha Hot Chili Sauce (or your favorite Mexican hot sauce) for a Spicy Crab Roll.

You could even finely chop some krab for a Spicy Krab Roll. Just add mayo and hot sauce as listed above. You want a creamy texture, like a macaroni or potato salad. After it's made, store in the refrigerator until ready to use.