California Roll Bites

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 8/22/2025
20 minutes Prep: 20 minutes
Serves: 8 Save

Ingredients (14)

  • 2 cups chopped artificial crab stick
  • ½ cup diced cooked mini shrimp
  • ½ cup minced celery
  • ¼ cup minced scallion
  • ½ cup sour cream (or creme fraiche)
  • ½ cup Kewpie mayo
  • 1 teaspoon fresh lemon juice
  • ⅓ teaspoon Maldon sea salt
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 3 cups cooked white rice
  • 8 sheets nori sheets
  • 2 avocados - peeled, pitted, and sliced into small thin pieces
  • 2 cucumbers - peeled, seeded, and sliced into small thin pieces

Directions

  1. Mix crab, shrimp, celery, scallions, sour cream, mayo, lemon juice, and sea salt together in a bowl to make the seafood salad. This can last for about five days in the fridge!
  2. Mix rice wine vinegar and sugar in a small bowl until sugar is dissolved.
  3. Stir rice and vinegar-sugar mixture together in a bowl until evenly coated.
  4. Spread a thin layer of cooked rice mixture on one side of each nori sheet.
  5. Add some seafood salad, avocado, and cucumber in a row ⅓ of the way down the rice side to leave room for rolling. Do not add too much or you can’t roll. 
  6. Roll the sheet with rice inward and seaweed outward into a tight long roll.
  7. Cut roll with a knife. Make sure your knife is sharp and dip the blade into some extra rice wine vinegar to avoid it getting sticky and having a harder time cutting through. Enjoy!

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