Easy Homemade California Roll: Sushi Made Simple at Home
Why You’ll Love This California Roll Recipe
Make your own california roll at home with fresh, creamy avocado, crisp cucumber, savory imitation crab and perfectly seasoned sushi rice—all wrapped in a crisp seaweed sheet.
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Ingredients for a Homemade California Roll
- 1 cup uncooked short-grain white rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed sheets)
- 8 ounces imitation crab, shredded or chopped
- 1 ripe avocado, sliced thinly
- ½ English cucumber, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi for serving
Step-by-Step California Roll Instructions
1. Prepare Your Sushi Rice
- Wash the rice in a fine mesh sieve under cold water until the water runs clear. This removes excess starch for that perfect sticky rice texture.
- Combine the rice and 1 cup water in a covered pot or rice cooker. Bring to a boil, reduce heat, simmer 15 minutes, then remove from heat and let it steam for 10 minutes more.
- Meanwhile, stir together rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice with a rice paddle or wooden spoon. Cover with a damp towel to keep warm.
2. Prep Your Fillings
- Mix shredded imitation crab with mayonnaise in a small bowl for a creamy filling.
- Slice avocado and cucumber into long, thin strips. Tip: Use a sharp knife and a gentle hand to avoid smashing the avocado.
3. Roll Your California Roll
- Place a sheet of nori shiny-side down on a bamboo sushi mat. Wet your hands to prevent rice from sticking.
- Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top. Sprinkle with sesame seeds if desired.
- Flip the nori so rice side is down. Arrange crab mix, avocado, and cucumber along the near edge.
- Using the mat, roll firmly but gently into a tight log. Seal the edge with a little water.
4. Slice and Serve
- Use a sharp, wet knife to slice the roll into 8 equal pieces. Clean the knife between cuts for clean edges.
- Arrange on a platter with soy sauce, pickled ginger, and wasabi on the side. Enjoy immediately for best flavor.
Serving Suggestions & Expert Tips
- Serve chilled: Pop your rolls in the fridge for 5 minutes before slicing for firmer cuts.
- Customization: Swap imitation crab for fresh cooked shrimp or smoked salmon.
- Make ahead: Prepare rice and fillings an hour in advance; roll just before serving.
Total Time: 1 h 30 m | Prep Time: 45 m | Servings: 8
Give this fun, flavorful twist on Japanese cuisine a try and become your own sushi chef with this classic california roll.
California Roll Sushi
Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
Ingredients
Method
- Wash the rice in a fine mesh sieve under cold water until the water runs clear.
- Combine the rice and 1 cup water in a covered pot or rice cooker. Bring to a boil, reduce heat, simmer 15 minutes, then remove from heat and let it steam for 10 minutes more.
- Stir together rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice and cover with a damp towel.
- Mix shredded imitation crab with mayonnaise in a small bowl.
- Slice avocado and cucumber into thin strips.
- Place a sheet of nori shiny-side down on a bamboo sushi mat. Wet hands to prevent sticking.
- Spread a thin layer of rice over the nori, leaving a 1-inch border. Sprinkle optional sesame seeds.
- Flip the nori so rice side is down. Arrange crab mix, avocado, and cucumber along the near edge.
- Roll firmly but gently into a tight log using the mat. Seal the edge with water.
- Use a sharp, wet knife to slice the roll into 8 pieces and serve with soy sauce, pickled ginger, and wasabi.
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