California and Maki Rolls (Japanese Sushi)

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"The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating."

Original recipe yields 12-14 servings


  • Serving Size: 1 (112.8 g)
  • Calories 141
  • Total Fat - 4.7 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 362.4 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.6 g
  • Protein - 3.1 g
  • Calcium - 31.8 mg
  • Iron - 1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

Squeeze the lemon juice over the avocado to prevent browning. 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.

Step 2

To make Califronia Rolls: Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks 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.

Step 3

To make Maki: Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Sprinkle sesame seeds on the rice. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it. 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.

Step 4

Serve with pickled ginger, wasabi and soy sauce.

Tips & Variations

No special items needed.