California roll onigiri Calories

Usually, no. The crab-style filling is typically surimi, a product made from white fish and seasoned to resemble crab. Some versions may use real crab, so the ingredient list is the way to tell which filling you are getting.

It is sushi-inspired, but it is made and eaten as onigiri: a shaped rice ball with filling. A California roll is formed as a long roll and cut into slices, while a California roll onigiri is usually a single handheld piece.

Shape cooked, short-grain Japanese rice around a small amount of imitation crab, avocado, and cucumber, then wrap the rice ball in nori. Wet hands help keep the rice from sticking, and wrapping it just before serving keeps the nori crisp.

Use Japanese short-grain rice, which becomes sticky enough to hold its shape after cooking. Long-grain rice tends to fall apart when formed into a California roll onigiri, especially around a moist filling.

A California roll onigiri often falls apart when the rice is too dry, the filling is too large, or the rice has not been pressed together gently. Use freshly cooked short-grain rice, keep the filling modest, and shape the ball with slightly wet hands.

Store a California roll onigiri in an airtight container in the refrigerator and eat it by the next day. The rice firms up when chilled, and the avocado may darken, so it is best made close to serving time.

You can freeze a California roll onigiri, but the avocado and cucumber may become watery or soft after thawing. For a better texture, freeze the shaped rice separately and add fresh filling and nori after it has thawed.

Wrap a California roll onigiri in nori just before eating if you want the seaweed to stay crisp. Nori softens as it absorbs moisture from the rice, so keep it separate when packing the rice ball ahead.

Serve a California roll onigiri with miso soup, edamame, or a simple vegetable salad for a fuller meal. Pickled ginger or a little soy sauce can complement the filling, but the onigiri is also designed to be eaten on its own.