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"Sushi-lite" is how we refer to my husband's standard order of California Rolls. We started making sushi at home for a way to get my husband's hands dirty in the kitchen:


  • 1 small avocado, peeled, pitted and sliced into 1/4-1/2 inch strips
  • 1/2 small cucumber, peeled and matchsticked
  • 4-5 crab sticks
  • 2 Tbsp sesame seeds, toasted
  • Pickled ginger, for serving
  • Wasabi paste, for serving
  • Lite soy sauce, for serving
  • Nori (seaweed)
  • 1 recipe sushi rice


  • Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise.
  • Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
  • Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.
  • Sprinkle the rice with sesame seeds.
  • Turn the sheet of nori over so that the rice side is down.
  • Place cucumber strips, avocado and crab in the center of the sheet.
  • Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
  • Pull away the mat and set aside.
  • Cover with a damp cloth.
  • Repeat until all of the rice has been used.
  • Cut each roll into 6 pieces.
  • Serve with pickled ginger, wasabi and soy sauce.
  • Recipe from Confections of a Foodie Bride

Categories: Asian 

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