CALIFORNIA ROLLS

1. Add water and rice to a large saucepan; bring to a boil. Cover and gently simmer for 11 minutes, stirring fr quently to prevent sticking.
2. Drain rice once it is cooked; set aside to cool.
3. Dissolve sugar and 1 teaspoon salt in the vinegar in a mediumsized bowl.
4. Coat rice with the vinegar mixture and set aside.
5. Heat a frying pan over low heat.
6. Melt butter in a small mixing bowl (microwave-safe) in the microwave; add olive oil. Mix in bread crumbs, pepper,
   and a pinch of salt.
7. Pour bread crumbs into the frying pan, stirring until toasted and golden brown.
8. Remove bread crumbs from the heat, and pour back into the mixing bowl to prevent further cooking. Set aside.
9. Add hearts of palm, mayonnaise, paprika, and 1/4 teaspoon salt to a large-sized bowl and gently mix to combine.
10. Spread half of the rice over each nori sheet, leaving about 2 inches of nori exposed at the top.
11. Place avocado and cucumber slices down the center of each nori sheet. Top with the hearts of palm mixture, and sprinkle toasted bread crumbs on top of each.
12. Roll sushi using a bamboo rolling mat. When you reach the top, lightly wet the exposed nori with water to help keep the roll closed; finish rolling.
13. Cover in plastic wrap and refrigerate for about 15 minutes.
14. Slice into 8 pieces per roll.
15. Serve with a little soy sauce, wasabi, and pickled ginger if desired.

This recipe is suitable for a protein restricted diet. Be sure to check with your healthcare professional before making changes to your diet.
This recipe was analyzed using HowMuchPhe.org. The nutrition information could change depending on the brand of the product you choose and should only serve as a guideline. Always check the nutrition label of any product substitution to ensure it is suitable for you. Refer to labels for allergen information and suitability. All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission. © 2026 Nestlé.