In partnership withCalifornia Avocados

Everything You Love About a California Roll Is Right Here in This Wrap — Including California Avocados

published May 13, 2022
California Roll Wraps with California Avocado Recipe

Turn the sushi favorite into a hand-held wrap.

Makes4 wraps

Prep35 minutes

Cook20 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler

Let’s take a culinary journey to Southern California: the state’s 10 southernmost counties. The region’s Pacific coast in the west gives way to a desert climate in the east, and it includes the major urban areas of Los Angeles and San Diego. Known for sunny skies, equally warm demeanors, temperate weather, and sandy beaches, SoCal is home to a large and diverse population. The Hass Avocado, a California native, was born here in the 1920s, and it’s believed that the California roll, your favorite sushi standby, California Avocados, crunchy cucumber strips, a sprinkling of furikake, and a tangy-sweet sesame mayo sauce, all wrapped up inside of a whole wheat or flour tortilla.

Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler

Start with Fresh, Locally-Grown California Avocados

A California roll simply isn’t a California roll without California Avocados. Grown in the richest soil and picked at their absolute peak in the spring and summer, locally grown California Avocados go from farm to table in just a few days, making them the ideal addition to this recipe.

Many of the elements from the original sushi roll that inspired this wrap are used here, but they’re included in slightly different ways. Adding a rice vinegar–sugar mixture to regular American style mayonnaise gives it more of a Japanese mayonnaise profile, and stirring in toasted sesame seeds contributes the toasty flavor normally found sprinkled onto the rice itself. In the absence of nori, furikake gives this wrap the essential dried seaweed flavor.

Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler

Don’t Forget to Rinse Your Sushi Rice!

Properly cooked and seasoned short-grain sushi rice is integral to any sushi roll, including this wrap version. Be sure to rinse the rice well before simmering it gently on the stovetop. After allowing the rice to steam off heat to completely absorb any additional moisture, season it with a prepared mixture of rice vinegar, sugar, and salt. Sushi rice should always be used at room temperature, not piping hot, so take a few extra minutes to continue folding the rice until it cools down.

Credit: Photo: Ghazalle Badiozamani; Food Stylist: Martha Tinkler

This summer, pack up a few wraps for a picnic on the beach, put some in your backpack for a handy lunch following a scenic bike ride on the pier, or enjoy them after several glorious hours of catching SoCal waves.

Before You Cook…

California Roll Wraps with California Avocado Recipe

Turn the sushi favorite into a hand-held wrap.

Prep time 35 minutes

Cook time 20 minutes

Makes 4 wraps

Nutritional Info

Ingredients

For the rice:

  • 1 cup

    short-grain sushi rice

  • 1 cup

    plus 2 tablespoons water

  • 2 tablespoons

    rice vinegar

  • 1 tablespoon

    granulated sugar

  • 3/4 teaspoon

    kosher salt

For the sesame mayonnaise:

  • 2 teaspoons

    rice vinegar

  • 1 teaspoon

    granulated sugar

  • 1/2 cup

    mayonnaise

  • 2 tablespoons

    toasted sesame seeds

For the wraps:

  • 1/2

    English cucumber, or 2 Persian cucumbers

  • 2

    ripe but firm medium California Avocados (about 6 ounces each)

  • 4

    imitation crab sticks (about 4 ounces total)

  • 4

    (about 10-inch) whole-wheat or flour tortillas (burrito-sized)

  • 2 tablespoons

    furikake, divided

Instructions

Make the rice:

  1. Place 1 cup short-grain sushi rice in a fine-mesh strainer and rinse well under cold water to get rid of most of the milky starch. Drain well.

  2. Place the rice and 1 cup plus 2 tablespoons water in a small saucepan and bring to a full boil over medium-high heat, stirring once, scraping the bottom and sides of the pot. Cover and cook on low heat for 20 minutes. Meanwhile, make the rice seasoning and sesame mayonnaise.

  3. Microwave 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 3/4 teaspoon kosher salt together in a small microwave-safe bowl in 15-second increments, stirring between each, until the sugar and salt are dissolved, 15 to 30 seconds total.

Make the sesame mayonnaise:

  1. Microwave 2 teaspoons rice vinegar and 1 teaspoon granulated sugar in a second small microwave-safe bowl for 10 seconds. Stir until the sugar is dissolved. Add 1/2 cup mayonnaise and 2 tablespoons toasted sesame seeds and stir until combined.

  2. When the rice is ready, remove the saucepan from the heat. Place a clean kitchen towel between the pot and lid, and let the rice steam, covered, for 10 minutes. Meanwhile, prepare the remaining ingredients.

Make the wraps:

  1. Trim the ends off of 1/2 medium English or 2 Persian cucumbers. Cut lengthwise into 1/4-inch-wide planks. Stack the planks and cut lengthwise again into 1/4-inch wide sticks. Halve and pit 2 medium California Avocados. Cut lengthwise into 1/4-inch-thick slices and peel. Quarter 4 imitation crab sticks lengthwise.

  2. Transfer the rice to a large, wide bowl. Drizzle with the seasoned vinegar, then gently fold it in with a rubber spatula until thoroughly combined and cooled to room temperature, about 5 minutes.

  3. Stack 4 (10-inch) tortillas on a plate and cover with a damp paper towel. Microwave until warmed and pliable, about 30 seconds.

  4. Assemble the wraps 1 at a time: Spread 2 tablespoons of the sesame mayonnaise onto a tortilla, leaving a 1-inch border. Spread 1/4 of the rice (about scant 2/3 loosely packed cup) onto the lower half of the tortilla, leaving the bottom 1/3 empty and a 1-inch border on the left and right sides. Sprinkle the rice evenly with 1 1/2 teaspoons furikake.

  5. Lay 4 imitation crab stick quarters across the center of the rice. Arrange 1/4 of the cucumber sticks above and below the crab sticks. Lay 1/4 of the California Avocado slices on top of the crab and cucumber, leaving about 2 inches on the left and right sides of the tortillas unfilled.

  6. Fold the sides of the tortilla in toward the center and over the filling. Bring the bottom of the tortilla up and roll the wrap up tightly like a burrito. Cut each wrap in half crosswise or on the diagonal if desired.

Recipe Notes

Imitation crab chunks: If only imitation crab chunks (rather than sticks) are available, use 4 ounces coarsely chopped.

Make ahead: The wraps can be wrapped in aluminum foil or plastic wrap and refrigerated or stored in a cooler for up to 4 hours before serving.