California Rolls & Spicy Salmon Rolls

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 399.1
  • Total Fat: 19.8 g
  • Cholesterol: 45.4 mg
  • Sodium: 1,627.8 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 24.6 g

View full nutritional breakdown of California Rolls & Spicy Salmon Rolls calories by ingredient
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Introduction

Easy Sushi! Recipe makes approximately 2 rolls each of the classic California roll and my own spicy salmon rolls. Easy Sushi! Recipe makes approximately 2 rolls each of the classic California roll and my own spicy salmon rolls.
Number of Servings: 3

Ingredients

    1 cup Calrose Rice (Sushi rice is NOT the same as regular rice- it is extra "starchy", don't try to substitute!)

    4 Sheets of Nori (Dried Seaweed)

    1 8oz Package of Louis Kemp Leg Style Crab Meat

    1 6oz Package of Smoked Salmon

    1 8oz Package of Low Fat Cream Cheese

    1 Cucumber

    1 Avocado (medium sized)

    Kraft Horseradish Miracle Whip

    **Soy Sauce and Wasabi for garnish is desired, not included in nutritional info.

Directions

Cook rice according to directions on package.

After rice has cooked spread out thinly onto Nori sheet leaving approximately 1"-1/2" space at the bottom of the sheet without rice. Place cucumber, avocado, cream cheese, and crab meat (for California rolls) onto Nori near the top edge of the sheet approximately 1" down. Using a sushi rolling mat (or plastic wrap, wax paper), begin rolling the sushi until the entire roll is wrapped and at the bottom, then slightly wet the edge of the Nori that is not covered with rice to seal the roll. Using a sharp knife (serrated works best) slice roll into approximately 6 pieces, be careful not to squish the roll as you cut.

Continue until all ingredients have been used. When making the Spicy Salmon rolls use cream cheese, salmon, and Horseradish Miracle Whip, you can add avocado, cucumber, and crab meat as desired.

Garnish and enjoy with soy sauce and/or Wasabi.

Serving Size: Makes Approx. 24 pieces (8/person)

Number of Servings: 3

Recipe submitted by SparkPeople user NIKKIZ11.

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