california roll

One of the easiest and impressive rolls – Volcano Sushi Roll. This is your basic California Roll (crab, cream cheese, cucumber, and avocado) but in volcano form thus the name “Volcano Roll”!

Volcano Sushi Roll

Bamboo mat covered in plastic wrap (saves time cleaning it)

Sushi rice

Nori

Imitation Crabmeat

Cream cheese

Yum Yum sauce

Wasabi

Sliced Cucumber

Sliced Avocado

Lumpfish caviar/roe

Toasted Sesame seeds

In a bowl mix finely chopped imitation crabmeat...

In a bowl mix finely chopped imitation crabmeat with cream cheese, Yum Yum sauce (Japanese Mayo), and a bit of wasabi. There are no measurements here since it all based on taste. Just mix and taste until it’s perfect for you.

Reserve half of the imitation crab meat for...

Reserve half of the imitation crab meat for the Volcano part.

Lay nori sheet, shiny side down. Dip your...

Lay nori sheet, shiny side down. Dip your hands in water and spread sushi rice over the nori sheet. 

Sprinkle with toasted sesame seeds and black sesame...

Sprinkle with toasted sesame seeds and black sesame seeds.

Flip nori to the other side.

Add crabmeat mix and thinly sliced cucumber and...

Add crabmeat mix and thinly sliced cucumber and avocado.

Roll tightly.

For the Volcano topping, slice imitation crabmeat into...

For the Volcano topping, slice imitation crabmeat into sticks, mix with cream cheese, Yum Yum sauce, and wasabi to taste. 

Add panko-style breadcrumbs and sesame seeds on top....

Add panko-style breadcrumbs and sesame seeds on top. Bake in the preheated at 350F oven for 15 minutes.

Place the Volcano topping on top of your...

Place the Volcano topping on top of your roll and serve!

If you&#x27;re craving sushi, this California Roll in a Bowl is a simple  way to get your fix! Creamy crab salad is mixed with crunchy cucumber and fresh avocado, all served on top a tangy rice-cauliflower combo. The perfect hearty, no-cook meal or the summer.

California Roll in a Bowl

lump crab meat,

tbsp light mayo

soy sauce

tsp sriracha ((omit if you don't like spice))

rice

tsp rice wine vinegar

cucumber

avocado, sliced ((about 1/3 cup))

seaweed (nori), crumbled (0 SP)

tsp sesame seeds (1 SP)

pickled ginger (1 SP per tablespoon)

edamame, shredded carrots, sliced bell pepper, etc.

In a small bowl, combine crab salad ingredients. Set aside.

Mix together rice, cauliflower, vinegar, and remaining soy sauce. Place in a bowl and top with all other ingredients.

Serve with extra soy sauce.

California rolls are easy and great to make for groups, and to add some variation when you&#039;re doing sushi / nigiri nights at home!

California Roll Recipe

c sushi rice

(gold

tsp white sesame seeds

kanikama (crab sticks)

tbsp Kewpie Japanese mayonnaise

avocado

Persian cucumbers (julienned)

gari (pickled ginger)

Cook and prepare two cups of sushi rice.

Take eight kanikama sticks and cut them into small pieces (about three millimeters) and put the pieces into a small bowl. Kanikama comes in the shape of sticks, but you can pull them apart into smaller strips. When you mix in the Kewpie, you need to mix a bit aggressively to break up the pieces of kanikama.

Cut the avocado in half and remove the pit. Take a spoon to remove the halves from the peel. Cut the avocado into thin slices. Julienne the cucumbers into thin slices.

Cut the nori sheet into half sizes along the shorter end of the sheet (like hamburger style if you remember from elementary school). Take ¼ cup of rice, and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice.

Sprinkle sesame seeds over the rice.

Turn the seaweed and rice sheet over and add the kanikama and Kewpie mixture along the middle of the seaweed. I like to add about three tablespoons of kanikama to end up with a roll that is one and a half diameter in size.

Layer the avocado slices and cucumbers horizontally along the kanikama mixture.

Take the bottom edge of the sushi mat and slowly move the nori sheet over the filling, completely wrapping the spicy tuna and rice in the sheet. Use an upwards motions with the sushi mat to guide your spicy tuna roll upwards. Keep the roll tight by applying even and gentle pressure while rolling upwards. Be gentle to prevent your nori from breaking or having rice or fish from coming out the sides. Continue this motion until your roll comes away from the mat.

If you are having a hard time tightening your roll, wrap a sheet of cling wrap around your sushi roll and tighten by using both index fingers and thumbs to pinch the sides of the cling wrap while simultaneously rolling your California roll forward. This should look like a candy wrapper.

To cut your roll, take a very sharp knife and cut in long, one stroke slices. You don’t want to run your knife back and forth because this could tear or damage the roll. Wipe your knife after every cut to prevent rice from sticking.

Serve your California roll with soy sauce, wasabi, and gari.

All the flavors of the traditional California Roll in a simplified deconstructed version! Seasoned sushi recipe is layered together with crab, nori, fresh veggies and sriracha mayo for one crave-able bowl you'll want to make again and again!&nbsp;

California Roll Sushi Bowls

dry sushi rice (or calrose rice)

Tbsp rice vinegar (, divided)

Tbsp sugar

tsp salt

mayonnaise (or regular mayonnaise)

Tbsp sriracha

oz imitation crab

English cucumber

carrots

Tbsp chopped pickled sushi ginger

Black and toasted sesame seeds (,

Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained).

Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 10 minutes.

Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.

In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.

Separately in a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside.

In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.

Divide prepared rice among 4 or 5 bowls. Top with crab mixture.

Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving. Serve shortly after preparing (the avocado will start to brown).

Enjoy a light and flavorful California Roll Cucumber Salad packed with fresh ingredients and sushi-inspired goodness.

California Roll Cucumber Salad: Refreshing, No-Cook Delight

Cucumbers

Crab (or Imitation Crab) (Diced)

Avocado (Cubed right before serving)

Mayonnaise (Adjust to taste)

oz Cream Cheese (Optional, adjust to preference)

tbsp Soy Sauce

tbsp Sesame Seeds (For garnish, optional)

Chopped Scallions (For extra crunch)

Chopped Radishes (For added flavor)

Start by slicing the English cucumbers into 1/8-inch thick rounds using a mandolin or a sharp knife. Sprinkle with salt and let them drain in a colander for 15-20 minutes, then pat dry to remove excess moisture.

In a large mixing bowl, combine the drained cucumber slices, diced crab (or imitation crab), and perfectly cubed avocado. Gently stir to ensure even distribution of the ingredients.

In a separate bowl, whisk together the mayonnaise, cream cheese, soy sauce, and sesame seeds. Begin with half the amount of mayo and cream cheese, adjusting to taste until you find your perfect creaminess.

Pour the dressing over the cucumber mixture and toss gently until everything is beautifully combined and coated in the creamy goodness.

Bowl up the salad right away for that fresh taste or chill for a moment before serving. Garnish with extra sesame seeds for that lovely crunch.

Preparation Steps

This viral cucumber salad is a deconstructed sushi roll made in a deli container. Popular California, Philadelphia, or spicy shrimp roll. Using a seedless English cucumber, thinly sliced onions, cream cheese, mayo, delicious mix in&#39;s and toppings.

Sushi Cucumber Salad

English Cucumber, sliced thinly (about 1/4 inch)

Red or White Onion, sliced thinly (about 1/4 inch)

Whipped Cream Cheese

Mayo

tbsp Rice Vinegar

tsp Sesame Oil

Imitation Crab, Smoked Salmon, Canned Tuna,

Avocado (Diced)

tsp Furikake or Everything Bagel Seasoning

Spicy Mayo, Sriracha, Pickled Ginger, Wasabi, Green Onions

In a deli container or mixing bowl add cucumbers and onions.

Top with mayo, cream cheese, soy sauce, vinegar, and sesame oil. Add in your preferred mix in&#39;s.

Shake the deli container, can use a fork or spoon for easier mixing. The creamy dressing and toppings should coat the cucumbers. Sprinkle desired toppings and sauces.

Ready to be enjoyed right out of the deli container or with roasted seaweed sheets. Keep leftover salad chilled in the refrigerator.

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The most viewed california roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed california roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine