Blazing California Roll Recipe
Kani, avocado, and cucumber topped with spicy mayo and a dash of shichimi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Ingredients
Method
Preparation
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow it to cool to room temperature.
- 3
- 4
Assemble the Sushi Rolls
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Layer the kani, avocado, and cucumber on top of the rice.
- 5
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep it tight. Seal the edge of the nori with a little water.
- 6
Cut and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Drizzle spicy mayo over the top and sprinkle with shichimi togarashi. Serve immediately.