California Roll
A refreshing and satisfying sushi roll featuring fresh ingredients, ideal for sushi lovers at home.
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Ingredients
Yields 8 rolls
- (2 cups) Japanese sushi rice
- (2 1/2 cups) water
- (1/2 cups) rice vinegar
- (1/4 cups) sugar
- (1 tsp) salt
- (4 sheets) nori (seaweed)
- (1) cucumber, julienned
- (1) avocado, sliced
- (8 oz) imitation crab meat, shredded
- (2 tbsp) sesame seeds
- (1/4 cups) soy sauce, for serving
Instructions
- 1
Rinse the (2 cups) sushi rice under cold water until the water runs clear, about 5 minutes.
- 2
Combine the rinsed rice and (2 1/2 cups) water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 20 minutes until the rice is tender and water is absorbed.
- 3
In a small saucepan, combine (1/2 cup) rice vinegar, (1/4 cup) sugar, and (1 tsp) salt. Heat over low heat until the sugar dissolves, then let it cool slightly.
- 4
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 5
Place a bamboo sushi mat on a flat surface and lay one (1) sheet of nori, shiny side down, on the mat.
- 6
Wet your hands and grab about (1 /2) cup of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
- 7
Arrange (1) cucumber, (1) avocado, and (2 oz) imitation crab meat in a line across the center of the rice-covered nori.
- 8
Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge with a bit of water if necessary.
- 9
Sprinkle the roll with (2 tbsp) sesame seeds and slice into 8 pieces with a sharp knife. Repeat the process for the remaining nori sheets.
- 10
Serve the California rolls with (1/4 cup) soy sauce for dipping.
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