Nut-Free California Roll Sushi

Delight in the fresh flavors of Nut-Free California Roll Sushi, a delicious twist on the classic Japanese favorite that's completely safe for those with nut allergies. This recipe features perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and flavorful imitation crab, all wrapped up in a toasted nori sheet and finished with a sprinkle of toasted sesame seeds for added texture. The inside-out rolling technique gives these rolls their signature appearance, while a touch of mayonnaise adds a luscious creaminess to every bite. Ready in just 40 minutes, this homemade sushi is perfect for a fun date night or an impressive appetizer for a party. Serve with soy sauce, pickled ginger, and wasabi for the ultimate sushi experience—no special equipment required beyond a bamboo mat!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 4 Nori sheets
• 8 Imitation crab sticks
• 1 small Cucumber
• 1 Avocado
• 2 tablespoons Mayonnaise
• 1 tablespoon Toasted sesame seeds
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

Cook the sushi rice: In a medium saucepan, combine 1 cup of rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

While the rice is cooling, prepare the sushi vinegar: In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently mix in the sushi vinegar with a wooden spatula. Fold the rice to season evenly without mashing it. Let it cool to room temperature.

Step 5

Cut the cucumber into long thin strips (matchstick size) and peel and slice the avocado into thin slices.

Step 6

Lay a bamboo sushi mat on a flat surface, then place a nori sheet, shiny side down, on the mat.

Step 7

Wet your hands. Spread about 3/4 cup of seasoned sushi rice over the nori sheet, leaving about a 1-inch border at the top edge for sealing the roll.

Step 8

Sprinkle a thin layer of toasted sesame seeds evenly over the rice.

Step 9

Flip the nori sheet so the rice is facing down against the sushi mat.

Step 10

Place 2 imitation crab sticks, a few cucumber matchsticks, avocado slices, and a small line of mayonnaise on top of the nori (the non-rice side, near the bottom of the sheet).

Step 11

Roll the sushi: Using the sushi mat, carefully lift the edge of the nori over the filling. Continue to roll it into a tight cylinder, pressing gently with the mat to shape.

Step 12

Wet the unfilled border of nori with a little water to seal the sushi roll.

Step 13

With a sharp knife, cut the roll into 8 pieces. Clean the knife with a wet cloth between cuts to ensure clean slices.

Step 14

Repeat with the remaining ingredients to make additional rolls.

Step 15

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping.

Nutrition Facts

Serving size	1085.4 grams (1085.4g)

Amount per serving	% Daily Value*
Calories	1100

Total Fat 50.90g	65%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 2.80g
Cholesterol 75mg	25%
Sodium 4413mg	192%
Total Carbohydrate 139.30g	51%
Dietary Fiber 15.50g	55%
Total Sugars 30.20g
Protein 29.20g	58%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 5mg	30%
Potassium 1512mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 10.3%

Carbs: 49.2%