Best California Roll

Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.

The California roll is the most popular sushi roll in America, and it was invented there too. But living in Japan has changed how I approach every part of this roll, from the rice seasoning to the crab.

Course Appetizer, Entree

Cuisine Japanese

Keyword california roll, california roll ingredients, california roll recipe, california rolls, how to make california rolls, japanese-food, roll, sushi

Level Intermediate

Main Ingredient Rice, Shellfish

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian

Prep Time 20

Total Time 20

Servings rolls

Calories 190kcal

Equipment

Ingredients

1 batch prepared sushi rice
1 medium avocado (sliced into 16-20 wedges)
1 small cucumber (seeds removed and cut into ⅕-inch strips)
200 grams crab meat (or immitation crab)
6 half sheets nori (4.13 inch x 7.5 inch)
1 tablespoon toasted sesame seeds

Grams + US Cups - US Standard

Instructions

Make 1 batch prepared sushi rice
1 batch prepared sushi rice
Prepare a small bowl of tezu by mixing a tablespoon of rice vinegar into a cup of water. If you are using a bamboo sushi mat, you'll need to wrap it in plastic wrap. If you don't have a sushi rolling mat, follow the directions above to shape your sushi without a mat.
Lay one sheet of 6 half sheets nori towards the bottom edge of the mat. Lightly wet your hands in the tezu and grab a cylinder of rice about the size of a potato. Stretch the rice cylinder from one side of the nori to the other to form a mound of rice along the top of the nori, leaving a ¼-inch border along the top.
6 half sheets nori
Make sure your fingers stay moist and use one hand to guide the shape of the rice along one side of the nori while you use the fingertips of your other hand to spread the mound of rice towards the bottom edge of the nori. Be careful not to smash the grains of rice.
Repeat on the opposite side before spreading the rice in the center to the bottom of the nori.
When your nori is evenly covered with rice, sprinkle on some of the 1 tablespoon toasted sesame seeds.
1 tablespoon toasted sesame seeds
Flip the rice and nori over from top to bottom (so the nori border is closest to you)
Stagger a few wedges of 1 medium avocado so the thin ends overlap in the center of the nori.
1 medium avocado
Place a strip of 1 small cucumber on the avocado slices. Add some pieces of 200 grams crab meat or sticks of kani on top of the vegetables. If you use sticks of imitation crab, you may need to split the sticks in half lengthwise to fit. Don't add too much filling, or your roll won't seal shut.
1 small cucumber, 200 grams crab meat
To roll the sushi, tuck your thumbs under the edge of the sushi mat closest to you. Use your remaining fingers to hold the filling in place, then roll the mat up and over the filling until the rice meets the nori on the other side. Give the roll a light squeeze to adhere the rice to the nori.
Hold the edge of the sushi mat and use it to continue rolling the roll so the seam is on the bottom.
Now, use your forefingers to press on the top of the roll while you use your remaining fingers to press on the sides of the roll using even pressure. This will compress the rice and give your California roll its shape.
To cut your California roll into slices, use your fingers to support the sides of the sushi and use a wet, sharp knife to cut it in half by pulling back on the knife and pushing forward. I don't recommend using one long stroke (like when you cut fish) because it will cause the roll to stretch.
Line the halves up and then slice them into four pieces using the same technique. Serve your California roll with soy sauce, wasabi, and sushi ginger.

Video

Nutrition