Surimi California Roll Calories

Usually not: the surimi in a Surimi California Roll is generally made from cooked fish. Ingredients can vary by restaurant or package, though, so ask how it is prepared if avoiding raw seafood matters to you.

Usually no. Surimi is typically processed fish shaped and seasoned to resemble crab, rather than crab meat itself. A Surimi California Roll is therefore different from a roll made with real crab.

A Surimi California Roll is commonly made as an inside-out roll: the nori wraps around the filling, with rice on the exterior. This style also leaves room for toppings such as sesame seeds on the rice.

Yes, surimi is generally cooked during processing, so it is ready to eat when used in a Surimi California Roll. The exact product and preparation can vary, so check the ingredients or ask the restaurant if you are unsure.

Eat a Surimi California Roll in individual pieces with chopsticks or your fingers. You can dip a small part in soy sauce and add wasabi or pickled ginger if you like; too much sauce can overpower the filling.

Spread seasoned sushi rice over nori, turn it over, and place surimi, cucumber and avocado along one edge. Roll it firmly with a bamboo mat, then slice with a sharp, damp knife. Keep your hands damp to handle the sticky rice.

Soy sauce is the usual dip for a Surimi California Roll, while wasabi and pickled ginger are optional accompaniments. Some versions are served with spicy mayonnaise, but that adds a richer, creamier flavor than the traditional simple dip.

A Surimi California Roll is best eaten soon after it is made. Refrigerate leftovers promptly in a covered container and aim to eat them the same day; do not leave the rice and seafood roll sitting at room temperature for long.

You can freeze a Surimi California Roll, but the rice may turn firm and the cucumber or avocado can become watery after thawing. For the best texture, eat it fresh rather than freezing it.