California Sunrise Roll

Jacqueline Schell

This California Sunrise Roll is a specialty sushi roll. It's a California roll (imitation crab stick, cucumber, and avocado) topped with salmon, brushed with lemon infused olive oil, and finished with tobiko.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Main Course, Sushi

Cuisine American, Japanese

Servings roll

Calories 420 kcal

Ingredients

1 full size sheet of nori cut smaller if desired
~¾ cup prepared, seasoned sushi rice

Inside Roll

Outside Roll

1.5 - 3 oz thinly sliced salmon raw, sushi quality
1 teaspoon lemon olive oil optional
2 tablespoon tobiko (flying fish roe) optional

Instructions

Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
Arrange the fillings (imitation crab stick, avocado, and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. 1 + ½ of a crab stick should cover the whole length. Optionally, use your hands to shred the crab stick if desired (some brands shred more easily than others). (click for guide)
Carefully and tightly roll up the roll. (click for guide)
Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife underwater for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2–3 cuts to prevent sticking. (click for guide)
Plate the roll on your serving dish. Brush the salmon with the lemon olive oil then top with the tobiko. (click for guide)