Nut-Free California Roll Sushi
Indulge in the fresh and flavorful world of homemade Nut-Free California Roll Sushi—an ideal recipe for sushi enthusiasts seeking a safe, nut-free option. Perfect for beginners and seasoned cooks alike, this recipe features fluffy seasoned sushi rice, vibrant avocados, crisp cucumber matchsticks, sweet imitation crab sticks, and a hint of creamy mayonnaise, all wrapped in nori sheets with a sprinkle of toasted sesame seeds. Crafted with simple ingredients and easy-to-follow techniques, these sushi rolls deliver restaurant-quality taste at home, without the hassle. Ready in under an hour, this dish is perfect for impressing guests or satisfying weeknight cravings. Serve with soy sauce, pickled ginger, and wasabi for a true sushi experience!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 Nori sheets
- 8 Imitation crab sticks
- 1 small Cucumber
- 1 Avocado
- 2 tablespoons Mayonnaise
- 1 tablespoon Toasted sesame seeds
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Cook the sushi rice: In a medium saucepan, combine 1 cup of rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooling, prepare the sushi vinegar: In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved.
Transfer the cooked rice to a large bowl and gently mix in the sushi vinegar with a wooden spatula. Fold the rice to season evenly without mashing it. Let it cool to room temperature.
Cut the cucumber into long thin strips (matchstick size) and peel and slice the avocado into thin slices.
Lay a bamboo sushi mat on a flat surface, then place a nori sheet, shiny side down, on the mat.
Wet your hands. Spread about 3/4 cup of seasoned sushi rice over the nori sheet, leaving about a 1-inch border at the top edge for sealing the roll.
Sprinkle a thin layer of toasted sesame seeds evenly over the rice.
Flip the nori sheet so the rice is facing down against the sushi mat.
Place 2 imitation crab sticks, a few cucumber matchsticks, avocado slices, and a small line of mayonnaise on top of the nori (the non-rice side, near the bottom of the sheet).
Roll the sushi: Using the sushi mat, carefully lift the edge of the nori over the filling. Continue to roll it into a tight cylinder, pressing gently with the mat to shape.
Wet the unfilled border of nori with a little water to seal the sushi roll.
With a sharp knife, cut the roll into 8 pieces. Clean the knife with a wet cloth between cuts to ensure clean slices.
Repeat with the remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1512 mg | 32% | |
*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.
