California Rolls

California Rolls
Photo by Scott Phillips (top photo)


  • 3 Tbs. wasabi powder, mixed with 2 to 2-½ Tbs. cold water to make a paste
  • 1 large, ripe avocado
  • 3 sheets toasted nori (dried seaweed)
  • 10-oz. jar pickled ginger
  • 6 oz. cooked crabmeat or diced cooked shrimp, picked over for shells
  • 1 medium cucumber, peeled, seeded, and cut into fine julienne
  • ½ recipe Sushi Rice, slightly warm
  • + 2 more ingredients
    • Sesame seeds or flying fish roe for garnish (optional)
    • Good-quality soy sauce for dipping

Cut slender wedges of avocado. Try this trick: without peeling, trim the top and bottom of the avocado and cut it in segments lengthwise to the pit. Pull away the peel and then gently grasp one segment at a time and pull it off. Set the avocado aside as you prepare the cucumber and crabmeat; set ...

View full recipe at Fine Cooking


Variations on California Rolls

  • California Rolls
    • 2 tablespoons rice wine or scotch
    • 6 8 x 7-inch sheets of asakusa nori
    • 1/4 cup soy sauce
    • 1 avocado
    • 3 cups vinegared rice
    • +3 other ingredients

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