What is sushi without raw fish called? California Rolls! Made with rice, avocado, cucumber, nori, and surimi, these rolls are a great introduction to the wonderful world of sushi – especially for people who are a bit squeamish about eating raw fish. They are also fun for kids to make for lunch!
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This summer, my 11-year-old daughter Sophie decided she wanted to learn how to make California Rolls. I was happy to teach her how to make something easy that she could prepare on her own for school lunches.
I had some left-over brown rice, an avocado and a cucumber. We popped out to the grocery store to grab a package of nori and some surimi.
If you have an 11 year old, I don’t need to tell you about them. They know everything already. I showed her once, and then she wanted to make them all the time… By herself, thank you very much!
My 17-year-old, Emma, started asking her sister to make the rolls for her. Then she wanted to learn for herself, so Sophie taught her. They make the rolls themselves, but sometimes fight about the “proper” rolling technique.
Will their lunches be “perfect?” No. Do they have to be? No, as long as they’ll eat them! They love having “fancy” sushi without raw fish for their school lunches.
How to Make Sushi Without Raw Fish
To make California Rolls, you’ll need:
- 3 cups cooked brown or white rice
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 package Nori (seaweed)
- Cucumber, peeled and sliced into thin strips
- Sliced avocado
- Wasabi mayonnaise or wasabi paste
- Surimi (crabmeat alternative)
Let me preface this by saying I am not a trained sushi chef, so don’t write to me and tell me it’s not “authentic.” My recipe is simply a fun and delicious way to enjoy sushi without raw fish.
Start by adding a thin layer of cooked, cooled rice to a piece of nori. Spread it out to the edges. If you want, add some wasabi or wasabi mayonnaise on top of the rice.
Top the rice with a layer of surimi. Surimi is often referred to as “imitation crab meat,” but it’s actually made with real seafood – usually wild Alaska pollock. It’s a great source of protein! You can get organic, wild-caught surimi at Whole Foods, either in chunks or in the cylinder form.
Add thin slices of cucumber and avocado.
Roll away from you, using the bamboo mat to help make the roll tight.
Once rolled, slice into 6 or 8 bite-sized pieces and enjoy!
If you want to make this sushi without fish, simply omit the surimi and add in something you like such as chicken, cream cheese, tofu or carrots.
I hope you like making these easy California rolls!
- 3 cups cooked sushi rice
- 2 Tablespoons rice wine vinegar
- 1 teaspoon sugar
- 8 ounces imitation crab rolls
- 1 large cucumber peeled and sliced into thin strips
- 2 Tablespoons wasabi paste
- avocado Sliced
- 6 pieces seaweed sheets
- Make the brown rice ahead of time. Whisk rice vinegar and sugar together and toss with cooled rice.
- Layer rice on top of nori.
- Spread a thin layer of wasabi or wasabi mayonnaise.
- Add strips of surimi, cucumber and avocado.
- Roll tightly and cut into 6 pieces. Serve with soy sauce and pickled ginger.