A California Roll is famous for its creamy avocado, sweet crab, and crisp cucumber wrapped in seasoned sushi rice and roasted seaweed. This version captures the authentic Japanese-American flavor you’d find in a top sushi bar.

⭐ Ingredients (Makes 4 Rolls)

For the Sushi Rice

2 cups Japanese short-grain sushi rice
2 ¼ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt

For the Filling

8 oz (225 g) imitation crab sticks (kanikama), shredded
- Optional: use real crab meat for premium rolls
1 ripe avocado, sliced
1 small cucumber, julienned (remove seeds for crispness)
2 tbsp Japanese mayonnaise (Kewpie) — optional but recommended

For the Roll

4 sheets toasted nori (seaweed)
Toasted sesame seeds (white or black)
Soy sauce, wasabi, and pickled ginger (for serving)

🍚 Step 1 — Prepare the Sushi Rice (Beautiful, Glossy & Sticky)

Rinse rice in cold water 3–4 times until the water is nearly clear.
Cook rice using a rice cooker or stovetop.
Meanwhile, mix vinegar, sugar, and salt until dissolved.
Transfer hot rice into a large shallow bowl (hangiri preferred).
Pour vinegar mixture over the rice and fold gently with a rice paddle.
Fan the rice while mixing to cool it quickly and create a glossy finish.

Pro Tip: Proper sushi rice is slightly warm, sticky, and seasoned—not mushy.

🍣 Step 2 — Prepare the Filling

Crab Mixture

Shred imitation crab sticks using your fingers or a fork.
Mix lightly with Japanese mayo to create a creamy texture.
- Optional: Add a pinch of salt or a few drops of lemon juice.

Prep Veggies

Avocado: slice just before rolling to prevent browning.
Cucumber: cut into crisp, thin strips without seeds to avoid excess moisture.

🌯 Step 3 — Rolling the California Roll (Inside-Out Style / Uramaki)

Place a sheet of nori on a bamboo sushi mat covered with plastic wrap.
With wet fingers, spread an even layer of sushi rice over the nori.
Sprinkle toasted sesame seeds over the rice.
Flip the nori so the rice is now facing downward.
Arrange fillings horizontally on the center of the nori:
- Crab mixture
- Avocado
- Cucumber
Lift the edge of the mat and roll tightly, pressing gently but firmly.
Shape the roll into a clean cylinder by tightening the mat around it.

High-Value Technique:
Use a little less rice than you think you need—this keeps the roll clean, tight, and professional looking.

🔪 Step 4 — Cutting for Perfect Presentation

Dip a sharp knife in warm water.
Slice the roll in half, then into 6–8 even pieces.
Clean the blade between cuts for sharp lines.

🍱 Step 5 — Serve California Roll Like a Pro

Arrange on a platter with soy sauce, pickled ginger, and wasabi.
Optional drizzles: spicy mayo or unagi (eel) sauce.
Garnish the plate with sesame seeds or thinly sliced avocado fans.

💡 High-Value Tips & Variations

Real crab (snow crab or king crab) elevates the roll to premium quality.
Add a thin slice of mango for a tropical twist.
Mix a touch of sriracha into the crab mayo for a spicy California roll.
Use black sesame seeds for contrast and a modern look.
For a lighter roll, skip mayo and use plain shredded crab.

OTHER RECIPES

Sushi Ingredients:

1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Sushi Directions:

Mix the vinegar and the sugar in a saucepan and bring to a boil. Cook until sugar has dissolved completely; remove from heat. Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice. Stir the sesame seeds into the rice. Press pickled rice into a square. Cut rice into squares. Press each square so that rice clings, and dab some wasabi paste on each square. Press some crab meat, golden caviar, and avocado on each of the rice square. The sushi recipe is ready...enjoy it !

Californian Sushi Roll recipe Video :

SUSHI RECIPES

Californian Sushi Roll recipe