California Roll Sushi Calories

Usually, California roll sushi uses surimi rather than real crab. Surimi is typically made from processed white fish shaped and seasoned to resemble crab; some restaurants use actual crab, so ask if that matters to you.

Usually not. California roll sushi commonly contains cooked imitation crab, avocado, and cucumber rather than raw fish. Recipes vary, so check with the restaurant if you need to avoid raw seafood.

California roll sushi is an American-style sushi roll associated with Japanese-American cooking in California. Its exact origin is disputed, with more than one chef and location credited with popularizing the inside-out roll.

California roll sushi is an inside-out roll, or uramaki, with rice wrapped around the nori. This style makes the seaweed less prominent and leaves the outside available for toppings such as sesame seeds or fish roe.

To make California roll sushi, spread sushi rice over a nori sheet, turn it over, then add surimi, avocado, and cucumber. Roll it tightly with a bamboo mat and slice with a damp, sharp knife.

The orange topping on California roll sushi is often masago or tobiko, which are fish roe, but some versions use a different topping or none at all. Ask the restaurant what it uses if you need to know the ingredients.

California roll sushi is a type of maki, but it is usually made as uramaki, with rice on the outside and nori inside. In many other maki rolls, the nori forms the outer layer.

California roll sushi can be part of a balanced meal, but its nutrition varies with the amount of rice, surimi, sauces, and toppings. Choose simpler rolls and go easy on salty sauces if you want a lighter option.

California roll sushi is best eaten soon after it is made. If you must save leftovers, refrigerate them promptly in a covered container and eat them by the next day; discard sushi left at room temperature for too long.