Lazy Sushi: California Roll
Roll with it. Or don't.

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Ingredients

Adjust Servings:
2 cups dry sushi rice
5 tablespoons divided rice wine vinegar 4 tbsp, then 1 tbsp.
1/2 teaspoon sea salt
2 tablespoons white sugar
1/4 cup soy sauce
300 grams crab meat *or imitation crab meat
1 grated carrot
1 cucumber cut into thin sticks
1 peeled & diced avocado
1 & 1/2 tablespoons chopped pickled sushi ginger
1 crumbled nori sheet
sesame seeds to garnish
chipotle aioli to serve

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Lazy Sushi: perfect for those who can't roll it, and can't be bothered going out to buy it!

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Ever felt like sushi but felt too lazy to leave your house? You know you can make it, but the thought of painstakingly rolling rice between seaweed wraps isn’t working for you? Well, I have good news for you… Lazy Sushi!

The idea of this is simple: gather up all the ingredients that are in your favourite sushi roll, and throw them on a plate! Okay, there’s a bit more to it than that – but it’s still a ridiculously easy process, and so worth it.

This was my first time making any form of sushi, and to tell you the truth, my main reasoning was so I could use my new sushi serveware! I found it on a deal site and could not resist. I can’t find the exact same one, but there’s a similar one here.

I topped my lazy sushi with chipotle aioli, because I have a slight addiction. You can leave it out, or replace it with whatever sauce you desire – but *I* think it adds so much taste.

It’s quick, easy, and delicious – what more could you want?


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Lazy Sushi: California Roll | lovelyfork
Lazy Sushi: California Roll | lovelyfork
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Steps

1
Done

Rinse your sushi rice under running water for a few minutes (until the water runs clear) before transferring to a medium sized saucepan, along with 2 & 1/4 cups of water. Bring the rice to a full boil, then reduce heat, cover with lid, and let simmer for 15 minutes. Once done, remove from the heat and let the rice sit for another 15 minutes.

2
Done

Meanwhile, combine 4 tablespoons of the rice wine vinegar along with the sugar and salt in a small saucepan. Heat over medium heat, whisking until sugar has dissolved. Remove from heat and let cool. Once the rice has finished resting (see above step) pour the rice wine vinegar mixture over the rice and mix well.

3
Done

In a large mixing bowl, combine the crab meat (or imitation crab meat - which is what I used!), grated carrot, cucumber, avocado, pickled sushi ginger, and crumbled nori sheet. Set aside.

4
Done

Mix together soy sauce and remaining 1 tablespoon rice wine vinegar. Keep aside for dipping. (You can also spoon some on top of each mixture.)

5
Done

Divide the rice on seperate plates/bowl, then place crab meat mixture on top of each. Squeeze chipotle aioli on top. Serve immediately.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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