California Roll Recipe
Japanese · Main course · 60 min total
A classic sushi roll filled with crab, avocado, and cucumber, wrapped in seasoned rice and nori, then coated with toasted sesame seeds.
40
min prep
min prep
20
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (dried seaweed)
- 8 ounces imitation crab sticks (or real crab meat)
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- 2 tablespoons toasted sesame seeds
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving
Instructions
- Rinse sushi rice in cold water until water runs clear. Drain and combine with water in a rice cooker or pot. Cook according to manufacturer's instructions or bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into hot rice using a cutting motion. Fan the rice to cool it to room temperature.
- Place a bamboo sushi mat on a work surface, cover with plastic wrap. Lay a nori sheet, shiny side down, on the mat. Spread about 1/2 cup of rice evenly over nori, leaving a 1-inch strip at the top edge. Sprinkle rice with sesame seeds.
- Flip the nori over so the rice is facing down (on the plastic wrap). Arrange crab sticks, avocado slices, and cucumber strips horizontally across the center of the nori.
- Using the mat, lift the edge of the nori and roll away from you, pressing gently to form a tight cylinder. Seal the edge with a little water.
- Slice each roll into 8 pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.
Tips
- For easier slicing, wipe the knife with a damp cloth between cuts.
- If using real crab, shred it before adding to the roll.
- Store leftover rolls in the refrigerator, covered, for up to 1 day.
AI estimate may be inaccurate · Terms