Hi guys!
Today I’m going to share how to make California Roll and Spicy Tuna Roll!
Last recipe post, I shared how to make sushi rice, so please check it out to make this sushi rolls. 🙂
I choose to share California roll and spicy tuna roll because they are very popular sushi rolls in U.S.
If you are interested in to see more sushi recipes, please let me know comment down below!
BTW, I’m planing on sharing Sushirrito very soon though! 😉 (It’s just a huge sushi roll as burrito size! lol!)
I understand sushi can be intimidating recipe to try at home, but you have nothing to worry about when you got me and my easy and fun recipe!
Also if you don’t worry about rolling, no problem!
You can make sushi bowl!
Just do exactly same recipe, on a bowl! 😉 YUMMY!
Hope you give this easy sushi roll recipes at home and have fun in your kitchen~!
Spicy Tuna & California Rolls
- Total Time: 40 mins
- Yield: 13 1x
Description
Ingredients
Units
Scale
For California Rolls (Makes 5 rolls)
- 8 oz lump crab meat (you can substitute with imitation crab meat)
- 2 Tbs mayonnaise
- 1 tsp lemon juice
- 1/4 tsp salt & pepper
- 2 1/2 cups prepared sushi rice
- 5 of halved nori (dried seaweed sheet)
- 5 tsp sesame seeds
- 1 avocado, sliced in lengthwise
- 1/2 English cucumber, julienned
- Yumyum sauce, optional
For Spicy Tuna Rolls (Makes 8 rolls)
- 12 oz sushi grade tuna, small diced or chopped
- 1 green onion, chopped
- 1 Tbs soy sauce
- 1 Tbs sriracha
- 1 Tbs sesame oil
- 2 tsp sesame seeds
- 1 tsp honey
- 1/2 tsp black pepper
- 8 of halved nori (dried seaweed sheet)
- 2 1/2 cup prepared sushi rice
Instructions
- Let’s make California Rolls first!
Combine crab, mayo, lemon juice, salt and pepper to a mixing bowl. Mix well with a spoon or spatula.
- Cover bamboo roller with a large ziplock bag or place wrap completely. This way rice will not stick to roller.
- Place plastic covered bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread 1/2 cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Sprinkle about 1 tsp sesame seeds evenly on top of rice and flip whole thing over. (Now rice side down and seaweed part is up.)
- Place 2 slices avocado, a few slices of cucumber sticks and about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
- Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling.Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
- Now, let’s make Spicy Tuna Rolls!
Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl. Mix well with a spoon or spatula.
- For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic.
Place bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread a bit less than 1/3cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture. Place about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
- Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
- When you are ready to slice, make sure your knife is sharpened and having a damp towel next to you. Cut sushi roll into halves, quarter then cut each quarters into halves so you will have even 8 pieces sushi roll. Wipe your knife with a damp towel each slices to have a clean cut. Serve with soy sauce, wasabi and pickled ginger to your taste. Enjoy!
Notes
If you don’t want to worry about rolling, you can make sushi bowl! 🙂
- Prep Time: 40 mins
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PrintSpicy Tuna & California Rolls
- Total Time: 40 minutes
Ingredients
Units
Scale
- For California Rolls (Makes 5 rolls)
- 8 oz lump crab meat (you can substitute with imitation crab meat)
- 2 Tbs mayonnaise
- 1 tsp lemon juice
- 1/4 tsp salt & pepper
- 2 1/2 cups prepared sushi rice
- 5 of halved nori (dried seaweed sheet)
- 5 tsp sesame seeds
- 1 avocado, sliced in lengthwise
- 1/2 English cucumber, julienned
- Yumyum sauce, optional
- For Spicy Tuna Rolls (Makes 8 rolls)
- 12 oz sushi grade tuna, small diced or chopped
- 1 green onion, chopped
- 1 Tbs soy sauce
- 1 Tbs sriracha
- 1 Tbs sesame oil
- 2 tsp sesame seeds
- 1 tsp honey
- 1/2 tsp black pepper
- 8 of halved nori (dried seaweed sheet)
- 2 1/2 cup prepared sushi rice
Instructions
- Let’s make California Rolls first!
- Combine crab, mayo, lemon juice, salt and pepper to a mixing bowl. Mix well with a spoon or spatula.
- Cover bamboo roller with a large ziplock bag or place wrap completely. This way rice will not stick to roller. Place plastic covered bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread 1/2 cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture.
- Sprinkle about 1 tsp sesame seeds evenly on top of rice and flip whole thing over. (Now rice side down and seaweed part is up.)
- Place 2 slices avocado, a few slices of cucumber sticks and about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
- Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
- Now, let’s make Spicy Tuna Rolls!
- Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl. Mix well with a spoon or spatula.
- For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic.
- Place bamboo roller on a work surface, place halved nori (dried seaweed sheet) shiny side down, rough side up. Spread a bit less than 1/3cup of prepared sushi rice evenly. Sushi rice will sticks to your fingers so wet your hand with water and vinegar mixture.
- Place about 1/4 cup of crab mixture horizontally on a third of dried seaweed that close to you.
- Place your thumbs under bamboo roller with sushi to support and hold filling tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Press lightly to secure. Unroll bamboo roller and place california roll seam side down on a plate. Repeat with rest of ingredients.
- When you are ready to slice, make sure your knife is sharpened and having a damp towel next to you. Cut sushi roll into halves, quarter then cut each quarters into halves so you will have even 8 pieces sushi roll. Wipe your knife with a damp towel each slices to have a clean cut. Serve with soy sauce, wasabi and pickled ginger to your taste. Enjoy!
Notes
- If you don’t want to worry about rolling, you can make sushi bowl! 🙂
- Prep Time: 40
Nutrition
- Serving Size: 13
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5 comments
Love all your Sushi videos so far…You make it look so easy….I love the idea about bowls as well….. Thanks:)
Hope you give my sushi recipe a try one day Lyn! 🙂
Can u make crunchy roll like the one with shrimp tempura inside. Please thanks!
Yes! Will do make make more sushi recipes and I will keep that in my list!! 😀
Can you show how to make snow crab to make with sushi, and eEl sauce?