Gourmet Crab Stick, Avocado & Salmon Rolls
How to Make Delicious California Rolls with Crab Stick, Avocado, and Salmon
Learn how to create visually stunning and incredibly delicious sushi rolls at home. This recipe focuses on crafting beautiful California rolls and flavorful salmon avocado rolls, perfect for any occasion. It’s designed to be easy to follow, even for beginners!
Sushi Rice Seasoning- 2 Tbsp Rice Vinegar
- 1 Tbsp Sugar
- 0.3 Tbsp Salt
Cooking Instructions
Step 1
First, let’s prepare the sushi vinegar dressing. In a microwave-safe bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.3 tablespoons of salt. Microwave for about 30 seconds to 1 minute until the sugar and salt are completely dissolved. Stir well to ensure it’s evenly mixed. Adjust seasoning to your preference.
Step 2
Prepare the thinly sliced onion for a refreshing crunch. Slice a small amount of onion very thinly and soak it in cold water for about 30 minutes to remove its sharp, pungent flavor. This step ensures a pleasant, mild taste in your rolls.
Step 3
For the California roll filling, shred the 6 imitation crab sticks. Gently pull them apart along their natural grain. In a bowl, combine the shredded crab sticks with 1 tablespoon of flying fish roe and about 1 to 2 tablespoons of mayonnaise. Mix everything thoroughly until well combined. You can adjust the amount of mayonnaise to your liking.
Step 4
Gently fold the prepared sushi vinegar into 2 cups of warm cooked sushi rice. Use a rice paddle held vertically to gently mix the rice, taking care not to mash the grains. Mix quickly to ensure the vinegar is evenly distributed throughout the rice.
Step 5
Prepare the fresh salmon for your rolls. Slice it into thick, elongated strips, about 0.5 to 1 cm thick, ensuring they are long enough to fit the length of your roll. Slice carefully to maintain the shape.
Step 6
Prepare the ripe avocado by slicing it into similar thick strips, matching the length of the salmon. The creamy texture of the avocado will add a wonderful richness to the rolls.
Step 7
Trim the nori sheets. For a neater roll, you can trim off about 1 to 2 cm from the top edge of each nori sheet. This helps prevent the overlapping edge from being too thick when rolled.
Step 8
Lay the nori sheet shiny-side down on a bamboo rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving a small border at the top edge. Unlike an inside-out roll, you don’t need to cover the entire surface completely, as the rice will be on the inside for these rolls.
Step 9
For the salmon avocado rolls, flip the nori sheet (rice-side down) onto your mat. Arrange the salmon and avocado slices neatly in a line across the center of the nori.
Step 10
Begin rolling. Using the bamboo mat, lift the edge closest to you and roll it over the filling. Use your fingers to keep the filling in place as you roll, applying gentle but firm pressure. Continue rolling until you have a tightly formed cylinder.
Step 11
For the California rolls, spread a generous amount of the crab stick and mayonnaise mixture onto the rice-covered nori. If you’d like, you can add thinly sliced cucumber or avocado here for extra flavor and texture.
Step 12
Roll these California rolls tightly using the bamboo mat, just as you did with the salmon rolls. Ensure the filling is well contained and the roll is compact.
Step 13
Prepare the avocado for decorating the salmon rolls. Thinly slice half of the avocado into wide, flat pieces. These will be draped over the outside of the roll.
Step 14
Carefully arrange the thin avocado slices over the top of the salmon rolls, slightly overlapping them. Gently press them onto the roll so they adhere nicely.
Step 15
For the California rolls, place thin slices of salmon attractively on top of each roll. Avoid making the salmon slices too thick for a balanced presentation.
Step 16
Wrap the completed rolls tightly in plastic wrap. This helps them hold their shape. Let them rest for about 5 minutes to firm up before slicing.
Step 17
Slice the rolls into bite-sized pieces (about 2 cm or 3/4 inch thick). Use a sharp knife, and consider moistening the blade slightly with water or rice vinegar to prevent sticking. Gently unwrap the plastic wrap. For an elegant finish on the crab and salmon rolls, garnish with a dollop of horseradish sauce, a few slivers of onion, and a sprinkle of flying fish roe.
