Japanese · Main · Medium
California Roll
The inside out sushi roll that started it all: crab, avocado, and cucumber wrapped in seasoned rice and nori. Easier to roll than you think.
The whole recipe in 60 seconds
California Roll, in 5 ideas
- Wet hands prevent the rice from sticking to everything including you
- A sharp wet knife is the secret to clean cuts that do not squash the roll
- Do not overfill, restraint makes tighter, prettier rolls
- Season the rice while it is hot so the vinegar absorbs evenly
- Your first roll will be ugly and delicious, the fifth will look professional
What you need
Ingredients
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori
- 8 oz imitation crab sticks
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 2 tbsp sesame seeds
- Soy sauce and wasabi for serving
- Bamboo sushi mat
How to make it
Directions
- Stir the warm rice vinegar, sugar, and salt until dissolved. Fold gently into the hot rice and cool to room temperature.
- Lay a nori sheet on the bamboo mat. Spread a thin even layer of rice over it.
- Flip the whole sheet over so the rice faces down. Line up crab, avocado, and cucumber along the edge.
- Roll tightly using the mat, pressing as you go. Sprinkle the outside with sesame seeds.
- Slice with a wet sharp knife into 8 pieces. Serve with soy sauce and wasabi.
Money saver. Imitation crab and a bag of sushi rice make many rolls for the price of one restaurant order.