Creamy Avocado and Crab Stick California Rolls
A Delightful California Roll Recipe Featuring Fresh Avocado and Flavorful Crab Sticks
This recipe was born out of a little avocado-related frustration! After 13 days in the refrigerator, the avocado looked perfectly ripe from the outside. However, upon slicing it for California rolls, I discovered it was still a bit underripe. Despite this unexpected turn, I had already prepared all the other ingredients, so I decided to proceed. Even with a slightly firm avocado, the combination of creamy crab sticks and savory Spam resulted in a delicious roll. While I missed the freshness of perilla leaves, you can certainly add them to your roll for an extra layer of flavor!
Ingredients- 1 ripe avocado
- 100g crab sticks (imitation crab meat)
- 1/4 can Spam (approx. 100g)
- 1 Tbsp mayonnaise
- 1/2 tsp wasabi
- 2 bowls sushi rice (approx. 400g)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
First, gently shred the crab sticks with your fingers. In a small bowl, mix the shredded crab sticks with 1 tablespoon of mayonnaise and 1/2 teaspoon of wasabi until well combined. This creates your creamy and slightly zesty filling.
Step 2
I wanted to add something extra inside the roll, and luckily, I had some Spam in the fridge! Slice the Spam into about 1cm thick pieces and pan-fry them until golden brown and slightly crispy. If you have perilla leaves, thinly slicing them would add a wonderful aroma.
Step 3
To prepare the sushi rice, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt in a bowl. Add this mixture to freshly cooked warm rice and gently mix with a rice paddle, being careful not to mash the grains. This seasoning will create perfectly flavored sushi rice.
Step 4
Here’s the star ingredient, the avocado! Even though the skin had changed color and it looked ripe, it turned out to be slightly underripe when I cut into it. Since avocado slicing methods are widely known, I’ll skip the detailed explanation here.
Step 5
Carefully peel the avocado, remove the pit, and slice it thinly and evenly into about 0.5cm thick pieces. Arrange them neatly for topping the roll.
Step 6
Place a sheet of nori (seaweed) shiny-side down on a bamboo sushi mat. Spread the seasoned sushi rice evenly over the nori, leaving a small border at the top. We’re making a ‘nude’ sushi roll, so the rice will be on the outside. Flip the nori so the rice-covered side is now facing down.
Step 7
On the nori side, arrange the prepared shredded crab mixture and the pan-fried Spam. If you have perilla leaves, add them now. Avoid overfilling, as it can make rolling difficult and cause the roll to break.
Step 8
Using the bamboo mat, lift the edge closest to you and carefully roll the sushi forward, applying gentle pressure to create a tight roll. The rice amount made this one quite thick! (laughs)
Step 9
Now, arrange the sliced avocado neatly over the top of the rolled sushi. You’ll notice I’ve covered the roll with plastic wrap; this is to help maintain its shape and make slicing easier.
Step 10
Wrap the entire roll tightly with the plastic wrap, then use the bamboo mat again to firmly shape and compress the roll. Let it rest for a moment to set.
Step 11
When slicing, keep the plastic wrap on. Use a sharp knife and cut through the roll with a single, clean motion to prevent it from falling apart. This method ensures a neat presentation. Making avocado California rolls is quite simple, isn’t it?
