Orange Topped Sushi Roll
Experience a burst of vibrant flavors with our "Orange Topped Sushi Roll," a delightful fusion of classic sushi components and refreshing citrus. This homemade sushi roll combines seasoned sushi rice, creamy avocado, crisp cucumber, and savory imitation crab meat, all wrapped in a delicate sheet of nori. The real showstopper? A fresh orange segment crowns each piece, adding a zesty, sweet contrast to the umami-rich interior. Cream cheese lends a velvety texture, while rice vinegar brings the perfect balance of tang. Ideal for sushi enthusiasts looking to impress, this recipe is as visually stunning as it is delicious. With step-by-step instructions and only 45 minutes of prep time, you'll be serving up sushi bar-quality rolls in no time. Serve with soy sauce, pickled ginger, and wasabi for an authentic and refreshing dining experience!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 3 full sheets nori sheets
- 1 large fresh orange
- 0.5 medium cucumber
- 1 medium avocado
- 100 grams cream cheese
- 200 grams imitation crab meat
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into the warm rice until evenly flavored. Allow the seasoned rice to cool to room temperature.
Peel and section the orange, removing all membranes so you have clean segments. Set aside.
Peel the cucumber and cut it into thin, long strips. Similarly, peel and slice the avocado into thin strips.
Lay a bamboo sushi rolling mat on a flat surface. Place a sheet of plastic wrap over it, then lay a nori sheet on top, rough side up.
Spread a thin, even layer of cooled seasoned rice over the nori sheet, leaving a 1-inch border at the top edge. Press the rice firmly and evenly with your moistened fingers.
About a third of the way up from the bottom, lay strips of cucumber, avocado, a thin layer of cream cheese, and imitation crab meat.
Using the bamboo mat, start rolling from the bottom edge, firmly holding the filling in place. Roll away from you, applying even pressure. Seal the edge of the nori by moistening it with a bit of water.
Once rolled, use a sharp knife to cut each roll into 6-8 even pieces, wetting the knife between cuts to prevent sticking.
Top each piece with a segment of orange, pressing lightly so it adheres.
Serve immediately with soy sauce, wasabi, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 48.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1744 mg | 37% | |
*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.
