Yuzu & Shichimi California Sushi Roll

Yuzu & Shichimi California Sushi Roll

By Emily Parker

Posted on May 16, 2025  |  Last updated on June 1, 2025

Ingredients

Preparation Steps

1. Cook the Sushi Rice:

   Rinse sushi rice under cold water until the water runs clear. Combine rice and 250 ml water in a rice cooker or saucepan. Cook until tender (about 15 minutes). In a small bowl, mix rice vinegar, sugar, salt, and yuzu zest until dissolved. Fold into the warm rice gently, then let cool to room temperature.

2. Prepare the Filling:

   Flake crab meat into a bowl, ensuring no cartilage remains. Slice avocado thinly and julienne cucumber into matchstick-sized pieces. Set aside.

3. Set Up the Rolling Station:

   Place a bamboo mat on a flat surface, covered with plastic wrap for easy cleanup. Lay a sheet of nori, shiny side down, on the mat. Wet your hands with the vinegar-water mixture to prevent sticking.

4. Spread the Rice:

   Spread about 100 g of sushi rice evenly over the nori, leaving a 2 cm border at the top. Sprinkle a pinch of sesame seeds and shichimi togarashi over the rice for a spicy, nutty crust.

5. Add the Filling:

   Flip the nori so the rice faces down on the mat. Along the bottom edge, layer crab meat, avocado slices, cucumber strips, and a thin line of masago (if using).

6. Roll with Precision:

   Using the bamboo mat, tightly roll the nori over the filling, tucking it firmly as you go. Continue rolling until the nori is sealed (use a dab of water on the border to help it stick). Repeat for remaining rolls.

7. Slice and Garnish:

   With a sharp, wet knife, slice each roll into 8 equal pieces. Arrange on a platter, topping each piece with a delicate ribbon of pickled ginger. Sprinkle extra sesame seeds and shichimi togarashi for flair.

8. Serve Fresh:

   Present with soy sauce, wasabi, and extra pickled ginger on the side. Serve immediately to capture the rice’s tender texture.

Nutrition Facts

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