Recipes

California Rolls

What you'll find inside a California roll fits the CE-mission to a tee: rice, nori (seaweed), cucumber, avocado and crab. Sugar- and sorbitol-laced imitation crab is the most economical but we suggest opting for the real thing. Now, get rolling!

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Video: Cooking Rice

Learn to cook the perfect pot of rice – Chef Jo has four kinds to share, two of which are sure to impress guests!

Servings
4
Prep Time
45 min
Cook Time
15 min
Duration
60 min

Ingredients

  • 2 cups medium-grain brown rice, cooked
  • 1/3 cup rice vinegar
  • 2 tbsp of a CE-approved sweetener, such as Sucanat
  • 1 tbsp sea salt
  • 2 sheets nori
  • 6 to 8 oz fresh crab
  • 1 avocado
  • 1 cucumber
  • Sesame seeds, optional

Equipment:

  • 1 bamboo mat
  • 1 sharp kitchen knife

Preparation

  1. While the rice is cooking, prep the other ingredients. Cut up the crab, julienne the cucumber and slice the avocado. Make sure to peel the cucumber.
  2. Prepare the vinegar mixture (or buy sushi vinegar ready-made and heat it before using). Over medium heat, warm vinegar on stove and mix in Sucanat and sea salt (don’t boil because sugar can burn). Mixture is done when all the ingredients have dissolved.
  3. Transfer rice to a large mixing bowl. While rice is hot, fold in vinegar (1 tbsp for each cup of cooked rice). Be sure to fold and not stir, as you do not want to break the kernels and have the rice turn mushy. Let cool to room temperature.

Nutrition Information

  • Serving Size 1 roll (8 pieces)
  • Calories 230
  • Carbohydrate Content 28 g
  • Cholesterol Content 30 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 190 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g