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California Roll Recipe

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★★★★★

4.5 from 145 reviews

This classic California Roll recipe features seasoned sushi rice rolled with imitation crab meat mixed with mayo, creamy avocado slices, and crisp cucumber, all wrapped in toasted nori and garnished with toasted sesame seeds. Perfect for sushi lovers, it’s an easy-to-make dish that brings the flavors of California sushi right to your home kitchen.

Ingredients

Scale

Sushi Rice

  • 4 cups seasoned sushi rice (cooked)

Filling

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

Assembly

  • 4 sheets nori (roasted)
  • Toasted sesame seeds (black, optional)

Instructions

  1. Prepare Ingredients: Prepare the seasoned sushi rice according to package or recipe instructions, ensure it is cooked and properly seasoned. Julienne the cucumber into thin sticks and thinly slice the avocado. Set all aside.
  2. Mix Crab Filling: Place the imitation crab sticks into a large bowl. Using two forks, shred the crab meat into smaller pieces. Add the mayo to the crab and thoroughly combine until the mixture is creamy and well mixed.
  3. Lay Nori and Rice: Place one sheet of roasted nori on a bamboo sushi mat with the rough side facing up. Spread 1 cup of sushi rice evenly over the entire nori surface using a rice paddle, keeping your fingertips moist to prevent sticking. Press the rice gently to cover the nori edge-to-edge.
  4. Add Sesame Seeds & Flip: Sprinkle toasted black sesame seeds over the rice if desired. Cover the rice with a piece of plastic wrap, then carefully flip the nori over so that the rice side is down on the mat, exposing the nori side on top.
  5. Add Filling: Near the edge closest to you and slightly off-center, layer a quarter of the crab mixture (approximately ⅓ cup), followed by a quarter of the avocado slices, a few cucumber julienne pieces, and sprinkle lightly with salt if using.
  6. Roll the Sushi: Starting from the edge closest to you, lift the bamboo mat and roll it back over the filling, gently pushing the filling inward as you roll. Take care to keep the plastic wrap from getting caught in the roll. Continue rolling to form a tight, even sushi roll. Repeat these steps for the remaining nori sheets and fillings to make 4 rolls total.
  7. Cut the Rolls: You may cut the sushi rolls while the plastic wrap is still on for easier slicing or remove the plastic wrap first. Run a sharp chef’s knife under cold water before each cut to prevent sticking. Slice each roll into 8-10 pieces, cutting 2-3 slices at a time.
  8. Serve: If the plastic wrap is still on, remove it carefully. Garnish the California rolls with toasted sesame seeds. Serve accompanied by wasabi, pickled ginger, and soy sauce for dipping. Enjoy your homemade California sushi rolls!

Notes

  • Using plastic wrap when rolling helps keep everything intact and prevents rice from sticking to the bamboo mat.
  • Wet your fingers with water when handling sushi rice to prevent sticking.
  • To get clean sushi slices, wipe and wet your knife between cuts.
  • Substitute real crab meat if preferred, but imitation crab is traditional and more affordable.
  • Customize fillings by adding thin carrot strips or substitute cucumber with pickled radish for different flavors.

Keywords: California Roll, sushi recipe, imitation crab sushi, avocado sushi roll, homemade sushi, sushi rice, Japanese cuisine

Find it online: https://kitchenbynora.com/california-roll-recipe/