California roll sushi

It’s an inside-out sushi roll: seasoned sushi rice is on the outside, with nori, avocado, cucumber and usually crab sticks (surimi) in the middle. Sesame seeds are often sprinkled over the rice.

Usually not: the crab-like filling is surimi, made from white fish and shaped and seasoned to resemble crab. Some recipes use real crab, so the ingredients can differ.

Keep a small bowl of water beside you and wet your hands before handling the cooled, seasoned sushi rice. Spread it gently over the nori, then roll firmly with a bamboo mat without squeezing the filling out.

Serve it with soy sauce for dipping, wasabi and pickled ginger. Miso soup or an edamame side makes it a more substantial Japanese-style meal.

Put them in the fridge promptly, at 5°C or below, and eat within 24 hours. If they’re shop-bought, follow the use-by date and storage instructions on the pack.

Freezing isn’t recommended: the rice can turn hard and crumbly when thawed, while the avocado becomes soft and watery. They’re best eaten freshly made or chilled.

Usually not. The crab-stick filling is made from cooked fish, and the usual avocado and cucumber filling is plant-based; recipes can vary, so ask if you’re unsure.

Surimi is made from fish and can also contain ingredients such as wheat or egg; sesame may be on the outside, and soy sauce contains soya and often wheat. Check the ingredients if you need to avoid an allergen.