6-Step Citrus-Rice California Rolls


The complex art that is sushi is more achievable than you think. You may also find that sushi takes far less time to make compared to your go-to lunch and dinner recipes. With the right ingredients and assembly method, reaching Itamae (Japanese chef) status doesn’t seem so impossible. For extra flare, this recipe calls for a zesty organic seasoning blend made from sesame seeds, citrus peels, garlic, onion, parsley, coriander and fennel. Serve this brightly flavored sushi roll with homemade ginger-sesame dressing, coconut aminos and wasabi.

Homemade Citrus Rice California Roll | Vitacost.com/Blog


3-1/4 cups water
3 cups short-grain rice
4 oz. crab meat, thinly sliced
1 cucumber, thinly sliced
1 avocado, thinly sliced
1/3 cup rice wine vinegar
1 Tbsp. sugar
1 pkg. sushi nori sheets
1 tsp. salt
Simply Organic Citrus A’Peel Seasoning, to taste (set for coarse grind)


  1. Prep the rice. In large saucepan, bring water to boil. Add rice and cook according to package directions until tender. Let cool.
  2. In small saucepan, heat rice wine vinegar, sugar and salt over medium heat. Stir until dissolved. Remove from heat and let cool.
  3. In large bowl, place cooled rice. Drizzle vinegar mixture over rice. Stir and fold continuously to coat.
  4. Assemble sushi rolls. On clean, flat surface, place one nori sheet, rough side up. Lightly grease the back of a large spoon. Thinly spread 3/4 cup rice on nori and pat down with the backside of spoon to stick. Grind two teaspoons Citrus A’Peel seasoning (or desired amount to taste) over rice and press again with spoon.
  5. Carefully flip nori. At one end, layer a few cucumber, avocado and crab meat slices. Fold rice-coated nori to cover filling, tuck under filling and roll to end of sheet. Repeat with remaining nori, rice and fillings.
  6. Let rolls sit for a few minutes and cut with wet knife. Serve with your favorite sushi condiments and fresh or pickled ginger.


Additional cooking tips: For a slightly easier version, skip the flip and make your rolls with rice on the inside. Press on 1/2 cup rice per sheet, layer fillings on rice side and proceed with rolling.