California Rolls for Entertaining. California Rolls are the perfect place to start. No raw fish is required—just imitation crab—which is typical for this type of roll. Fold sides of wrapper in toward center; roll up tightly.

Layer with crabmeat, avocado, jicama, red peppers, cucumber and bean sprouts. I posted this recipe for my reference. A California roll is a creative American twist on sushi. You can have California Rolls for Entertaining using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of California Rolls for Entertaining

Prepare 180 ml of Sushi rice.
It's 1 of sheet Nori seaweed.
It's 16 of Good quality crab sticks.
It's 1/4 of Avocado.
Prepare 1/3 of Cucumber.
You need 3 of cm Carrot.
It's 1 of leaf Lettuce.
Prepare 1 of Ground white sesame seeds.

This page will describe the California Uramaki. Uramaki has nori or seaweed on the inside and the rice on the outside, as opposed to a regular sushi roll, which usually has the seaweed on the outside. Make a healthy sushi snack with our easy step-by-step guide to California rolls. Perfect for entertaining friends and family and they look quite impressive too!

California Rolls for Entertaining instructions

Cut the cucumber lengthways into 6 pieces. Julienne the carrot. Slice the avocado diagonally. Tear the lettuce leaf roughly. Line the makisu mat with cling film..
Cut the nori seaweed in half and place onto the makisu mat. Spread half the amount of the sushi rice evenly and sprinkle with sesame seeds. Turn over so the nori side faces up..
Place the lettuce, carrot, cucumber, half the amount of the avocado and 2 crab sticks. Roll up from the front..
After rolling up the sushi press it firmly inside the makisu mat (not too hard as the filling might come out). Transfer the sushi onto a chopping board lined with cling film..
Cut open the middle of the crab sticks lengthways. Place the crab sticks onto 4..
After putting the crab sticks onto the sushi, cover with a makisu mat and press firmly to secure the shape in place. Slice the sushi into 6 pieces with a moistened knife. Serve with wasabi and soy sauce..

Once you have the ingredients together, all you really need to perfect is the rolling technique. It's much simpler than it looks and requires just a bit of focus to evenly seal the maki. There will be other appetizer-type food there, but I still have to make sure the rolls don't disappear too quickly. For each roll, place rolling mat on work surface with longest side closest. Cut plastic wrap same size as mat and place on mat; brush lightly with vegetable oil.