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Serving California Rolls at your next party is sure to make it ROCK!
Ingredients for Rock n’ California Rolls:
1 cup Jasmine white rice (or sushi rice, of course)
2 tsp rice wine vinegar
1 tsp sugar
8-10 avocado slices
12 cucumber sticks from seeded, peeled cucumber
1 tbs mayonnaise
3/4 cup shredded “crab” meat
4 sheets nori (seaweed paper)
sesame seeds
soy sauce & wasabi for serving
Let’s ROCK!!!
Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar. Cook rice as you normally would, covered, for 15-17 minutes. Cut avocado slices and cucumber sticks from seeded, peeled cucumber. Add mayonnaise to shredded “crab” meat.
On a bamboo mat, place a piece of plastic wrap and the seaweed (nori).
With wet hands, press rice onto one side of the nori.
Sprinkle sesame seeds on the rice side and flip it over.
Lay a row of cucumber sticks (3).
Lay a row of Hass avocado (2-3).
Evenly distribute crab mixture on top of cucumber and avocado. Roll up with mat while squeezing with your hands.
Slice into six or eight bite-sized pieces and serve with wasabi and soy sauce.
Unless you’ve been to The Sushi Academy, I recommend a wet serrated knife for ease of cutting. Makes 4 rolls of 6-8 pieces each. Serve 2-3 as an appetizer or 6-8 for a main course.
For a real show stopper, serve with a Saketini.
Search terms: betty #12, california roll recipe, sushi recipe, imitation crab meat recipe, wasabi recipe
Link to the Rock n’ California Roll video.
Link to the accompanying Rock on, Betty! blog post.
I love your recipes but, how do I get recipe #’s 1-11? Keep up the good food!
Thanks, Heather
Hey Heather! Thanks for stopping by! The best way to find recipes 1-11 is on the Full Average Betty Archive and look for the episodes with (recipe) … Sorry it’s a little confusing, but it’s the best system I have right now ;)
Full Average Betty Archive
Hey Betty! Two questions for you:
(1) Do you mix the rice wine vinegar & sugar with the rice BEFORE cooking it or AFTER? Most sushi books say do it afterward but if before works I’d much prefer to do it that way b/c its faster.
(2) What are the ingredients for that sakitini?!
Great post – thanks!
Hi Lumilog! In the mood for a little sushi, eh? Mmmm me too!
I have always made the rice by adding the vinegar & sugar beforehand, I have never tried adding it afterwards. If you do try it this way, I’d love to know which you like better.
I’ve also found that I like to use the rice when it is still slightly warm (everything else chilled). Then after rolling and cutting, popping them into the freezer for a few moments. I am sure sushi chefs everywhere have an unknown pain in their foreheads right now – but it works for me.
For the sakitini, marinade some seeded cucumber pieces in rice vinegar (red onion too if you like). To a shaker with ice add equal parts vodka and sake. Shake or swirl gently and serve “up” in a martini glass. Add the cucumber/onion as a garnish.
I have some friends that prefer sweeter drinks, so for them I sometimes use a dash of triple sec (or simple syrup – sugar dissolved in water) with the sake and vodka and a twist of orange or something else fruity and less threatening than the cucumber/onion combo.
The best part about mixing drinks is experimentation. Some people prefer gin and sake – I have found vodka pleases most. And if I’m having a gin martini… I like it without the sake! ;) Have FUN!!!!
And, can I come over?
xo,
Betty
Hey Betty, I have a question on these, since I love california rolls. lol.
Anyways, where do you get this ‘crab’ meat? Is it real? Or no?
Hi Mickey!
Yes, it is “crab” meat! Imitation… but it is some sort of fish product… Pollock I think.
You can find it at any grocery store (in the US), usually in the seafood department and it is sold in a shrink wrapped brick under several brands…
Let me know if you try them and what you think ;)
Thanks Betty! I think I’ll go give these a try tonight. :] I’ve been craving sushi forever, but I don’t know of any sushi bars in my area! The pain.
Anyways, I will go find it, and get back to you!
Betty,
I made these last night, and htey were great! :] I managed to find the meat, after lurking my grocery store every day. xD The grocer finally asked me. lol. Anyways, i paired it with some veggies and green tea, wonderful dinner!
WooHoo Mickey!!!
Sounds like a wonderful dinner… I am so glad you tried making Cali Rolls at home! Any other sushi rolls you like? Now that you know how to roll em you can try other combinations! I know a spicy shrimp roll is in my food hacking future!
I think I’m going to try some cucumber rolls. :] Or something. Since I love them at a sushi bar that is out of town, and they were grand. Keep up to good work!
Hi, I’m going crazy looking for a sauce that is served at a restaurant in Collierville,Tn. It’s called rock and roll sauce. It’s served with there sushi rolls along with wasabi, ginger slices, & soy sauce. If you could help me figure out exactly what this is I would greatly appreciate it ! Oh, it’s a pinkish sauce & has a little sweetness to it if that helps! thanks so much
Hi nancy!
Well, after a bit of poking around online, I think many people refer to your “rock n’ roll sauce” as “Japanese pink sauce.” The most common recipe I found was:
1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving. The sauce will NOT taste right if you don’t let it sit overnight. And please don’t substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.
For a little more kick and complexity, I suggest adding a squirt of Sriracha to the mixture (instead of the paprika and cayenne).
I hope this helps!
Cheers,
Betty
Looks delicious! California Rolls make such a refreshing meal!
Imitation crab is also called crab stick or surimi. It’s usually made from some combination of pollock, hake, whiting, cod, and/or tilapia.
if you’ve ever been to one of those giant Asian restaurant buffets or salad bars it’s likely you’ve had or seen it. Mixed with mayo and spices it’s often listed as “Crab Salad” or “Imitation Crab” at buffets. Delicious!
Thanks, Hugging the Coast! For both the compliment and the education! I hope to get more roll recipes up soon!
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