Beefy Cali Roll
Recipe type: Snack
Cuisine: California
Serves: 2 rolls, 16 pieces
I love the combo of corned beef, creamy avocado, and crunchy cucumbers in this recipe. But you can certainly change things up. Instead of corned beef, you could use pastrami. And if you don't have cucumber in your fridge, try thinly sliced bell pepper or carrots.
Hand vinegar:
  • 1 cup water
  • ¼ cup rice vinegar
Piquant Sauce:
  • ½ cup plain yogurt
  • 1 tablespoon mustard
  • 1 tablespoon horseradish
  • ½ avocado, mashed until smooth
  • 2 sheets nori
  • 2 cups prepared sushi rice
  • 6 thin slices corned beef
  • ½ avocado, cut into slivers
  • ¼ cucumber, cut lengthwise into thin strips
  • Chopped chives
  • Wasabi peas, for serving
  1. In a small bowl, stir together the hand vinegar and set aside until needed.
  2. To make the sauce, in a small bowl blend together the yogurt, mustard, horseradish and avocado.
  3. Lay a bamboo sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place a sheet of nori on the mat, shiny side down. Spread half the rice across the nori, leaving 1 inch empty at the end farthest from you.
  4. Lay half the corned beef, avocado and cucumber crosswise along the rice, covering half the surface closest to you.
  5. Securing the corned beef, avocado and cucumber with your fingers, use your thumbs to push the end of the mat up and over the filling, until the edge of the nori meets the rice on the other side. Press firmly on the roll.
  6. Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat and set the roll aside.
  7. Make the second roll in the same manner. Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on a sushi platter and sprinkle each some chopped chives and a few wasabi peas. Serve with piquant sauce.
Nutrition Information
Serving size: (2 pieces) Calories: 90 Fat: 2g Saturated fat: 0g Carbohydrates: 16g Sodium: 190mg Fiber: 1g Protein: 3g
Recipe by Lizs Healthy Table at