Indulge in the delicious flavors of this California sushi roll recipe—where creamy avocado meets succulent crab, all wrapped in a delicate seaweed embrace.
Jump to:
- What makes these California sushi rolls special?
- Delicious Ways To Serve These Sushi Rolls
- Quick Tips For Making Sushi Rolls
- Types of Vinegar
- Why You'll Love This Recipe
- Cost To Make
- Ingredients
- Equipment
- Instructions
- Tips for Success
- Substitutions / Variations
- Serving Suggestions
- Storage
- FAQ
- What rice is used for what?
- Helpful Rice Cooking Tips
- More Mains Recipes
- Recipe
- Comments
California sushi rolls are a delicious fusion of Japanese tradition and Californian innovation, boasting a unique blend of flavors and textures.
These iconic rolls typically feature a filling of imitation crab, avocado, and cucumber, wrapped in seasoned sushi rice and nori seaweed, and often garnished with sesame seeds or tobiko (flying fish roe).
They are renowned for their fresh, light taste and visually appealing presentation.
Ideal for casual gatherings, parties, or even as a quick lunch or dinner option, These California sushi rolls cater to a wide range of occasions.
Their versatility makes them perfect for everything from elegant cocktail parties to laid-back picnics on the beach.
The balanced combination of protein, healthy fats, and vegetables also makes them a nutritious choice.
California sushi rolls are excellent for meal prep as well, as they can be prepared in advance and stored in the refrigerator for several hours without compromising their taste or quality.
This makes them a convenient option for busy weekdays or when hosting guests.
Whether enjoyed as a standalone meal or as part of a larger sushi spread, these easy California sushi rolls are sure to delight.
What makes these California sushi rolls special?
California sushi rolls stand out for their fusion of flavors.
Combining creamy avocado, succulent crab, and crisp cucumber, they offer a delicious balance of textures and tastes.
Delicious Ways To Serve These Sushi Rolls
Serve California sushi rolls with a side of soy sauce for dipping or drizzle them with spicy mayo for an extra kick.
For a refreshing twist, accompany them with ponzu sauce, a citrusy soy-based dressing.
Alternatively, pair these delicious rolls with pickled ginger and wasabi to cleanse the palate between bites, ensuring a delightful sushi experience.
Quick Tips For Making Sushi Rolls
Here are some quick tips for making sushi:
- If you don’t have a a bamboo mat, you could use plastic wrap to roll your sushi. Simply place the nori sheet on the plastic wrap, add rice and fillings, then carefully roll it up using the wrap to shape and tighten.
- Keep your hands moist to prevent sticking and ensure a smooth roll.
- When cutting your sushi into pieces, use a sharp non-serrated knife. It can also help to dampen the blade of your knife with water before cutting. This can help prevent the rice from sticking and tearing the nori.
- Clean the knife blade between cuts to avoid rice and fillings sticking, keeping each slice looking neat and appetizing.
Sushi making takes practice, so don't get discouraged. With time and patience, you'll improve your skills and create delicious rolls.
Types of Vinegar
It is important that you use the right kind of vinegar when seasoning the sushi rice for hosomaki.
I tested out various types of vinegars and found the best one to use was sushi vinegar or rice wine vinegar.
I used Obento brand which can be purchased from your local supermarket or Asian grocery store.
I do not recommend substituting sushi vinegar for rice vinegar.
Rice vinegar is a much harsher vinegar and you will find that if you use it to season your sushi rice the vinegar taste will be way to strong.
If you are a bit hesitant about adding vinegar to your sushi rice, it may be best to add the sushi vinegar gradually and mix it through.
Taste the rice between additions of vinegar and adjust it to taste.
Why You'll Love This Recipe
- Make these easy California sushi rolls in the comfort of your own home, without the need of having to go out and buy sushi.
- This California roll sushi recipe is easy to make and can also be made in advance.
- Impress your guests at your next dinner party, or special occasion like Easter or Christmas.
- Serve these California rolls for a bento box lunch, a light dinner, or even appetizers for a party.
Cost To Make
Estimated cost = $8.80, or $1.46 a roll
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the sushi rice
- Sushi Rice
- Water
- Sushi Vinegar
- Caster Sugar (Super Fine Sugar)
- Salt
For the filling
- Imitation Crab Meat
- Avocado: You want your avocado to be ripe but still firm. Cut into strips.
- Cucumber: Sliced into strips.
- Japanese Mayonnaise
- Sesame Seeds: You could use black or white sesame seeds, or a combination of both.
Equipment
Bamboo rolling mat, optional. If you don’t have a bamboo rolling mat, you could use some plastic wrap instead.
Instructions
This recipe for California sushi rolls makes 6 rolls. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Making the Sushi Rice
Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
Step Two: Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.
Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
Allow the rice to cool completely.
Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
Step One: Mince the imitation crab meat and then mix with mayonnaise. Set aside.
Putting It All Together
Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
Step Two: Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
Step Three: Wet your fingers with water. Spread ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the cut nori, covering it all.
Once covered, sprinkle some sesame seeds on top. Then flip the nori sheet over so the rice is facing down.
Step Four: Place some crab meat and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
Step Five: Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs.
Roll the nori sheet upwards, over the filling to the top edge of the nori sheet. When rolling the sushi, press firmly on the bamboo sushi rolling mat.
Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
Step Six: Repeat steps 2 to 5 for remaining ingredients.
Step Seven: Cut each sushi roll into bite sized pieces with a sharp knife. It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
Step Eight: Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Tips for Success
- If you find the sushi rice is sticking to your hands, lightly dampen your hands with water.
Substitutions / Variations
- Instead of having rice on the outside of yoru California roll, you could have it on the inside. To do this, just simply don’t flip your nori sheet around once you have rice on it. Then place the filling on top and roll.
- Add some spicy mayo or sriracha for a spicy California sushi roll.
- Instead of sesame seeds, you could use flying fish roe.
Serving Suggestions
- Arrange the California sushi rolls on a platter alongside pickled ginger, wasabi, and soy sauce for dipping.
- Serve them with traditional Japanese sides like miso soup, edamame, and seaweed salad.
- Pair them with a variety of sushi accompaniments such as tempura vegetables, gyoza (dumplings), or shrimp tempura for a diverse sushi spread.
- Create a sushi platter featuring a mix of California rolls and other sushi varieties like nigiri and sashimi.
- Set up a DIY sushi bar where guests can customize their California rolls with toppings and sauces like sesame seeds, spicy mayo, and eel sauce.
- Incorporate the California rolls into a sushi-themed party or picnic spread, and offer refreshing beverages like green tea or sake to complement the meal.
- Simply serve with pickled ginger, soy sauce, or wasabi.
Storage
For optimal freshness, store California sushi rolls in an airtight container or wrap them tightly in plastic wrap and refrigerate for up to 2 to 3 days.
It is not recommended to freeze these sushi rolls.
FAQ
Crab meat (often imitation crab), avocado, and cucumber are traditional ingredients, wrapped in nori (seaweed) and rice.
A sushi roll is a generic term for any rolled sushi dish, while a California roll specifically includes crab, avocado, and cucumber.
Start by covering a bamboo sushi mat with plastic wrap. Place a sheet of nori on top, add rice, flip it, and add fillings. Roll it up and slice.
The orange stuff is often fish roe. It adds a pop of color and a subtle briny flavor to the roll.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
California Sushi Roll Recipe
Equipment
- Bamboo sushi mat optional, if you don't have a bamboo sushi mat, you could use some plastic wrap instead.
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Filling
- 6 (200 grams, 7.05 ounces) imitation crab sticks
- 65 grams (2.29 ounces) Japanese Mayonnaise
- 100 grams (3.53 ounces) Avocado deseeded, ripe but firm, sliced into long strips
- 1 medium sized (150 grams, 5.29 ounces) Cucumber sliced into long strips
- 4 tablespoons Sesame seeds black or white, lightly toasted
- 3 nori sheets seaweed sheets
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
- Mince the imitation crab meat and mix with mayonnaise. Set aside.
Putting It All Together
- Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
- Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
- Wet your fingers with water. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the cut nori, covering it all. Once covered, sprinkle some sesame seeds on top. Then flip the nori sheet over so the rice is facing down.
- Place some crab meat and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
- Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs. Roll the nori sheet upwards, over the filling to the top edge of the nori sheet. When rolling the sushi, press firmly on the bamboo sushi rolling mat.
- Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
- Repeat steps 2 to 5 for remaining ingredients.
- Cut each sushi roll into bite sized pieces with a sharp knife. It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
- Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Notes
- If you don’t have a a bamboo mat, you could use plastic wrap to roll your sushi. Simply place the nori sheet on the plastic wrap, add rice and fillings, then carefully roll it up using the wrap to shape and tighten.
- Keep your hands moist to prevent sticking and ensure a smooth roll.
- When cutting your sushi into pieces, use a sharp non-serrated knife. It can also help to dampen the blade of your knife with water before cutting. This can help prevent the rice from sticking and tearing the nori.
- Clean the knife blade between cuts to avoid rice and fillings sticking, keeping each slice looking neat and appetizing. Sushi making takes practice, so don't get discouraged.
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