California Sushi Roll with Spicy Mayo Sauce
Bring the vibrant flavors of the West Coast to your table with this California Sushi Roll topped with a zesty Spicy Mayo Sauce! This homemade sushi recipe combines tender sushi rice, lightly seasoned with a tangy rice vinegar mixture, and a medley of fresh fillings including imitation crab, crisp cucumber, and creamy avocado, all wrapped in a sheet of nori. With a sprinkle of toasted sesame seeds and a drizzle of fiery Sriracha mayo, every bite is a perfect balance of savory, creamy, and spicy. The dish is easier to make than it seems, thanks to step-by-step rolling instructions, and pairs delightfully with soy sauce for a classic finishing touch. Ideal for sushi lovers and perfect for a homemade Japanese-inspired feast, this roll is sure to impress family and friends alike.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 10 pieces Imitation crab sticks
- 1 large Cucumber
- 1 medium Ripe avocado
- 2 tablespoons Toasted sesame seeds
- 0.25 cup Mayonnaise
- 2 tablespoons Sriracha sauce
- 2 tablespoons Soy sauce
Instructions
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar and salt have dissolved. Remove from heat and let cool slightly.
Transfer the cooked rice to a large bowl. Sprinkle the vinegar mixture over the rice and fold to combine. Fan the rice to cool it to room temperature.
Peel and cut the cucumber into thin julienne strips. Cut the avocado in half, remove the pit, and slice it into thin strips.
Cut a nori sheet in half and lay one piece, shiny side down, on a bamboo sushi mat covered with plastic wrap.
With wet fingers, spread a thin, even layer of sushi rice over the nori, leaving a 1/2-inch border at the top edge.
Sprinkle a few sesame seeds over the rice. Carefully flip the nori sheet over so the rice is down.
Place two imitation crab sticks along the length of the nori, followed by a few strips of cucumber and avocado.
Using gentle pressure, roll the mat away from you to wrap the nori around the filling. Continue rolling, applying gentle pressure to shape the roll.
Once rolled, remove the mat and use a sharp knife to slice the roll into six even pieces. Clean the knife with a wet towel between cuts.
Repeat with the remaining nori and fillings.
For the spicy mayo, mix the mayonnaise and Sriracha sauce in a small bowl until smooth.
To serve, drizzle the spicy mayo sauce over the sushi rolls or serve on the side with soy sauce for dipping.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 6428 mg | 279% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 55.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
