California Roll Recipe

Introduction

The California Roll is a beloved sushi staple that combines creamy avocado, crunchy cucumber, and savory crab meat wrapped in seasoned rice and nori. It’s a perfect introduction to sushi making at home—fresh, flavorful, and fun to assemble.

Ingredients

• 4 cups seasoned sushi rice (cooked)
• 8 oz. imitation crab meat (8 sticks)
• ¼ cup mayo (regular or Japanese-style)
• 1 avocado (thinly sliced)
• 1 small cucumber (julienned)
• 4 sheets nori (roasted)
• Salt (optional)
• Toasted sesame seeds (black, optional)

Instructions

1. Step 1: Prepare the seasoned sushi rice according to your recipe or package instructions. Julienne the cucumber and thinly slice the avocado.
2. Step 2: Place the crab meat sticks in a large bowl and cut into smaller pieces. Use two forks to shred the meat, then mix in the mayo until well combined.
3. Step 3: Lay one sheet of nori on a bamboo sushi mat with the rough side facing up. Spread 1 cup of sushi rice evenly over the nori using a rice paddle or your fingertips dipped in water, making sure to cover all edges.
4. Step 4: Optionally sprinkle toasted black sesame seeds over the rice. Cover with plastic wrap, then carefully flip the nori sheet over onto the bamboo mat so the rice is facing down.
5. Step 5: Near the edge closest to you and slightly off-center, arrange a quarter of the crab mixture (about ⅓ cup), some avocado slices, a few cucumber strips, and a light sprinkle of salt if desired.
6. Step 6: Beginning from the edge closest to you, carefully lift the bamboo mat and start rolling it away from you, applying gentle pressure to keep the filling tight inside. Avoid rolling up the plastic wrap. Repeat with the remaining nori sheets and filling.
7. Step 7: To cut the rolls, either leave the plastic wrap on or remove it before slicing. Use a sharp chef’s knife dipped in cold water to cut each roll into 8–10 pieces, slicing 2–3 pieces at a time.
8. Step 8: If you left the plastic wrap on, remove it before serving. Finish by sprinkling toasted sesame seeds on top and serve with wasabi, pickled ginger, and soy sauce. Enjoy your homemade California rolls!

Tips & Variations

• Use Japanese-style mayo for a richer, slightly sweeter flavor that complements the crab meat.
• To keep your knife clean and prevent sticking, wipe it with a damp cloth between cuts.
• Try adding thin strips of carrot or mango for a unique twist on the classic roll.
• If you don’t have a bamboo mat, a clean kitchen towel will work in a pinch for rolling.

Storage

Store any leftover California rolls in an airtight container in the refrigerator and consume within 24 hours for the best texture and freshness. When reheating, it’s best to enjoy them cold or at room temperature, as microwaving can make the nori soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use real crab instead of imitation crab meat?

Yes, you can substitute cooked real crab meat for imitation crab. It will add more delicate seafood flavor but can be pricier and less convenient.

How do I prevent the sushi rice from sticking to my fingers?

Keep a small bowl of water nearby and wet your fingertips before handling the rice. This prevents sticking and helps you spread the rice evenly without tearing the nori.

California Roll Recipe

Print Recipe

★★★★★

5 from 70 reviews

This California Roll recipe offers a delicious and authentic sushi experience that you can make at home. Featuring seasoned sushi rice, imitation crab meat mixed with mayo, creamy avocado slices, and fresh cucumber, all wrapped in roasted nori and finished with optional toasted sesame seeds, this recipe is perfect for sushi lovers seeking a fresh, tangy, and creamy bite. It’s simple to prepare and makes for a great appetizer or main dish.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 rolls (each cut into 8–10 pieces) 1x
• Category: Sushi
• Method: No-Cook
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Sushi Rice

• 4 cups seasoned sushi rice (cooked)

Filling

• 8 oz imitation crab meat (8 sticks)
• ¼ cup mayonnaise (regular or Japanese-style)
• 1 avocado, thinly sliced
• 1 small cucumber, julienned
• Salt (optional, to taste)

Assembly

• 4 sheets nori (roasted)
• Toasted black sesame seeds (optional, for garnish)
• Plastic wrap (for rolling)
• Bamboo sushi rolling mat

Instructions

1. Prepare Ingredients: Prepare the seasoned sushi rice according to your recipe or package instructions. Julienne the cucumber into thin sticks and slice the avocado thinly. Set these aside for assembly.
2. Mix Crab Filling: Place the imitation crab meat sticks into a large bowl and cut into smaller pieces. Shred the meat using two forks, then add the mayonnaise and mix well until fully combined to create a creamy crab mixture.
3. Spread Rice on Nori: Place one sheet of roasted nori on a bamboo sushi rolling mat with the rough side facing up. Add about 1 cup of sushi rice onto the nori and evenly spread it over the surface with a rice paddle or your fingers. Wet your fingertips with water to handle the sticky rice, then gently push the rice to cover all edges evenly.
4. Flip and Garnish: Sprinkle toasted black sesame seeds over the rice if using. Place a piece of plastic wrap over the rice to help with flipping. Flip the nori over so that the rice side is down against the plastic wrap and nori side is facing up on the bamboo mat.
5. Add Filling: Near the edge closest to you and slightly off-center, arrange about ¼ of the crab mixture (approximately ⅓ cup), some avocado slices, a few cucumber sticks, and a light pinch of salt if desired.
6. Roll the Sushi: Starting from the edge closest to you, lift the bamboo mat and gently roll it away from you, pressing the filling back as you roll to keep everything tight. Avoid rolling in the plastic wrap. Continue rolling until completely sealed. Repeat this step with the remaining nori sheets and filling ingredients to make 4 rolls.
7. Cut the Rolls: You may cut the rolls with the plastic wrap still on for easier slicing or remove it first. Run a sharp chef’s knife under cold water and carefully cut each roll into 8-10 bite-sized pieces by slicing 2-3 pieces at a time to maintain clean cuts.
8. Serve: Remove any plastic wrap if still on. Sprinkle the finished California rolls with toasted sesame seeds, and serve with wasabi, pickled ginger, and soy sauce on the side. Enjoy your homemade sushi!

Notes

• Using plastic wrap during rolling helps keep the sushi roll neat and prevents sticking.
• Wet your knife blade regularly with cold water while slicing to get clean cuts without crushing the roll.
• You can use real crab meat instead of imitation crab if preferred for more authentic flavor.
• Sushi rice seasoning usually combines rice vinegar, sugar, and salt; ensure it is cooled before spreading on nori.
• Feel free to customize fillings by adding ingredients like cream cheese or spicy mayo if desired.

Keywords: California roll, sushi, sushi recipe, Japanese food, crab sushi, avocado sushi, homemade sushi, sushi rolls