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With creamy avocado and flavorful king crab, this California Roll recipe is easy and delicious!

California Roll

The complete guide to making Calfornia Rolls including: How to select the filling ingredients, how to make sushi rice, how to roll the sushi, and how to slice the rolls.

Course Appetizer, Entree
Cuisine Japanese
Keyword japanese-food, roll, sushi
Level Beginner
Main Ingredient Rice, Shellfish
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 rolls
Calories 112 kcal

Ingredients

  • 1 batch prepared sushi rice
  • 1 avocado (sliced into 16 wedges)
  • 200 grams crab meat (or immitation crab)
  • 1 small cucumber (julienned)
  • 3 sheets unseasoned nori
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Because a California Roll gets rolled inside out, you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also want to prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them.
    Wrapping sushi matt with plastic wrap keeps the rice from sticking.
  2. Carefully fold your nori in half, if the nori is fresh, it should split in half along the fold to give you two 3.75 inch x 8 inch pieces. If your nori is stale and refusing to split, you can toast it by gently waving it over an open flame, or simply use a pair of scissors.
    Cutting sheet of nori in half.
  3. Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the bowl of water and top with a small amount of rice.
    Spread an even layer of rice onto the nori.
  4. Making sure your fingers are moist to prevent the rice from sticking, use your fingertips to gently spread the rice out to the edges of the nori in a thin even layer. Don't use too much pressure, or you'll end up with mushy rice.
    Spread the rice using the tips of your fingers.
  5. Sprinkle the rice with sesame seeds, then flip the rice and nori over so that the rice is on the bottom and the nori is facing up.
    Sprinkle sesame seeds onto the rice.
  6. Along the bottom edge of the nori, put a few strips of cucumber down, followed by a few strips of avocado. Finish, by spreading some crabmeat across the roll. Be careful not to add too much filling or your roll won't seal properly.
    Flip the sheet of nori and rice over and add the crab, cucumber and avocado.
  7. To roll, tuck your thumbs under the bamboo mat and use them to lift the mat and rice over the filling, while using the rest of your fingers to hold the filling in place.
    Roll one edge of the rice and nori over the fillings.
  8. Use the mat to continue rolling the rice over the filling until the rice hits the nori.
  9. At this point you'll probably need to start pealing the mat back away as you continue to roll, otherwise you'll end up rolling the mat into the rice.
    Use the sushi matt to roll the California Roll.
  10. Once, the rice has been completely rolled into a cylinder. Give the matt a firm hug with your fingers to compress the rice a little so it doesn't fall apart when you cut it.
    The bamboo sushi matt helps shape the sushi roll.
  11. If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling.
  12. To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi.
    Slice the California Roll into 8 pieces using a sharp knife.
  13. Serve your California roll with soy sauce and wasabi.
Nutrition Facts
California Roll
Amount Per Serving
Calories 112 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 17mg6%
Sodium 339mg14%
Potassium 327mg9%
Carbohydrates 5g2%
Fiber 3g12%
Sugar 1g1%
Protein 9g18%
Vitamin A 163IU3%
Vitamin C 8mg10%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.