California Roll Recipe


Sushi Rice

  • 2 cups uncooked sushi rice (short-grain)
  • 2 1/4 cups water
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt

California Roll Fillings

  • 4-6 ounces imitation crab meat (or real crab if you prefer), shredded
  • 1 tablespoon mayonnaise
  • 1 ripe avocado, thinly sliced
  • 1/2 cucumber, seeded and cut into thin strips
  • 4 sheets of nori (dried seaweed)
  • Toasted sesame seeds (optional)


  • Rice cooker (recommended) or pot
  • Sushi rolling mat (or parchment paper)
  • Sharp knife


1. Prepare the Sushi Rice:

  • Rinse the sushi rice thoroughly in a colander until the water runs clear.
  • Rice Cooker: Combine rice and water in the rice cooker and cook according to the manufacturer’s instructions.
  • Pot: Combine rice and water in a pot, bring to a boil, cover, reduce heat to low, and simmer for approximately 15 minutes or until water is absorbed.
  • While rice is hot, mix in the rice vinegar, sugar, and salt. Let it cool to room temperature.

2. Assemble the California Roll:

  • If using a sushi mat, wrap it in plastic wrap for easy cleaning.
  • Place a sheet of nori, shiny side down, on the sushi rolling mat.
  • Wet your hands with water (or a mix of water and a bit of rice vinegar) to prevent sticking. Grab about 3/4 cup of cooked rice and spread it evenly over the nori sheet, leaving about a 1-inch border at the top.
  • Sprinkle sesame seeds over the rice (optional).
  • Flip the nori over so the rice side is facing down.
  • In the center of the nori, add a line of imitation crab mixed with mayonnaise, avocado slices, and cucumber strips.

3. Roll the Sushi:

  • Starting from the edge closest to you, use the rolling mat to gently lift the nori and roll it over the filling, forming a tight cylinder. Apply gentle pressure to seal the roll.
  • Continue rolling until the end of the nori sheet, pressing gently to create a uniform roll.

4. Cut the Roll:

  • Wet the blade of a sharp knife with water.
  • Cut the roll in half, then cut each half into 3 pieces (or more depending on your desired size), resulting in 6-8 pieces per roll.

5. Serve and Enjoy:

  • Arrange the California Roll pieces on a plate.
  • Offer soy sauce and wasabi on the side for dipping. You can also include pickled ginger if you like.


For a spicier version, add a touch of sriracha to the crab mixture.

Make sure your avocado is ripe, but still firm.

Have a small bowl of water with a splash of rice vinegar ready for dipping your fingers to prevent the rice from sticking to your hands.

Don’t overfill the roll! Too much filling will make it difficult to roll and keep together.


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