Homemade sushi, zero intimidation.
If I was forced to choose a favorite sushi roll of all time, it would have to be the classic and all-too-familiar California Roll.
While I’m often a HUGE fan of the raw and uncooked kinds, I love getting a vegetarian Avocado Roll or even switching it up with a Philadelphia Roll.
But sometimes you just want to go with what you know, and a California Roll never seems to disappoint.
If you’ve visited some of the other sushi resources on the site (Sushi Rice and How to Roll Sushi) then you know that it’s actually quite possible (and even pretty easy!) to make your own sushi at home.
With a few ingredients and a couple of simple techniques, you can make your own California sushi rolls at home — to eat all by yourself or make a bunch to share with friends!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Avocado. One small, fresh, ripe avocado is needed. To test ripeness, it should have just a small amount of give when gently squeezed.
- Sushi Rice. Slightly sticky, short-grain sushi rice seasoned with rice vinegar acts as the main base to this roll.
- Nori. Roasted seaweed paper has an amazing salty flavor and helps to hold the ingredients together at the center. It can easily be found at Asian or international food markets as well as on the Asian food aisle at most grocery stores.
- Crab sticks. Imitation crab sticks are the best choice, as they will be shredded to make the crab salad. Real crab meat may be used as an alternative. The sticks may also be left intact, with the mayonnaise omitted.
- Mayo. For the most traditional taste, using a Japanese-style mayonnaise such as Kewpie is recommended. Be wary that it contains MSG, however. Regular American-style mayonnaise also works great.
- Cucumber. A thinly julienned and seedless cucumber should be used, otherwise the natural output of liquid will make the roll watery.
Special Equipment for Sushi Making
- Sharp Knife: A sharp knife is essential for cutting vegetables into thin, long strips and for slicing the sushi roll into pieces.
- Bamboo Mat: The main kitchen tool you’ll need when making sushi rolls at home. While you can use a simple dish towel, a sushi mat makes the process much easier.
- Non-stick Rice Paddle: This helps ensure the sticky sushi rice adheres to the nori instead of sticking to the paddle.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prepare the sushi rice and filling ingredients.
You will need about 4 cups of cooked Sushi Rice. The secret is a sweetened vinegar mixture. You want to add the vinegar mix while it’s hot, but let the rice cool completely before making the sushi.
Using a sharp knife, julienne the seedless cucumber into roughly ⅛- to ¹⁄₁₆-inch thick matchsticks.
Once removed from the skin and the pit, the avocado should also be sliced thin. Squeeze just a small amount of lemon juice over the slices to keep them fresh and bright green if storing the sushi for longer.
Mix the crab salad.
Place the imitation crab meat in a large bowl and cut it into smaller pieces. Use two forks or your hands to shred it finely, then mix with the mayonnaise until creamy and easy to spread.
For a spicy California roll, stir in a little Sriracha to taste. Set aside or refrigerate until ready to assemble the sushi.
Spread the rice onto the nori sheet.
On top of a bamboo sushi rolling mat, place one sheet of dried nori seaweed, with the rough side facing up.
Add roughly 1 cup of cooled sushi rice on top of the nori, spreading it out as well as you can with a rice paddle. From there, wet your fingertips with a small amount of water and gently spread the rice the rest of the way out to the edges.
Pro Tip: If you don’t have a bamboo rolling mat, a tea towel will work, too!
Sprinkle with sesame seeds and flip nori over.
Once the rice is evenly spread in a thin layer across the nori, sprinkle a light dusting of toasted black sesame seeds on top. These add a delicately nutty bit of extra flavor to the California Roll.
Lay a large piece of plastic cling wrap over the rice, and very carefully flip the plastic side down onto the mat. With the nori now facing upward, you’re ready to begin filling your roll!
Add filling ingredients and roll.
Slightly off-center near the edge closest to you, spread about ¼ of the crab mixture in a thin strip across the nori. Top with ¼ of the avocado slices and a few cucumber pieces, keeping the fillings close together. Sprinkle lightly with salt, if desired.
Starting from the edge closest to you, carefully lift the mat and roll the rice and nori over the filling, gently pressing to shape the roll as you go. Be careful not to roll the plastic wrap into the sushi.
Repeat with the remaining ingredients to make 4 California rolls.
Cut the sushi roll into pieces.
For the easiest slicing, leave the plastic wrap on the sushi rolls to help hold them together and prevent sticking. Using a very sharp knife dipped in cool water, slice each roll into 8 to 10 pieces, rewetting the knife every few cuts.
Remove the plastic wrap and serve with toasted sesame seeds, spicy mayo, soy sauce, wasabi, or pickled ginger, if desired.
FAQs
While not featured in this recipe, California Rolls are sometimes served with a light coating of Tobiko (flying fish roe) on the outside. This adds a salty flavor and a slightly crunchy texture that many enjoy alongside the roll’s creaminess.
California Rolls are one of the few types of sushi that are served with fully cooked seafood! This makes it a perfectly safe option for children, pregnant women, and those with immunocompromised systems.
Fresh crab meat can be both pricey and difficult to keep fresh after shelling, so imitation crab meat provides an easy and inexpensive alternative, which yields a similar result.
For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the avocado browns and the rice hardens.
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California Roll Recipe
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Ingredients
- 4 cups seasoned sushi rice cooked
- 8 ounces imitation crab meat 8 sticks
- ¼ cup mayo regular or Japanese-style
- 1 avocado thinly sliced
- 1 small cucumber julienned
- 4 sheets nori roasted
- Salt optional
- Toasted sesame seeds black, optional
Instructions
- Prepare the seasoned sushi rice, julienne the cucumber, and cut the avocado into slices.4 cups seasoned sushi rice, 1 small cucumber, 1 avocado
- Add the crab meat sticks to a large bowl and cut into smaller pieces. Shred the meat with two forks. Add mayo and mix until well combined.8 ounces imitation crab meat, ¼ cup mayo
- Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges.4 sheets nori
- Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.Toasted sesame seeds
- Slightly off-center and close to you, place ¼ of the crab mixture (about ⅓ cup), ¼ of the avocado slices, a few pieces of cucumber, and a sprinkle of salt, if desired.Salt
- Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll. Repeat with the remaining nori and filling ingredients until you have 4 rolls.
- To Cut the Sushi: You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.
- If you left the plastic wrap on, remove it before serving. Finish the California roll with a sprinkle of toasted sesame seeds and serve with a side of wasabi, sushi ginger, and soy sauce. Enjoy!
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Video
Notes
- Bamboo mat: If you don’t have one, a dish or tea towel will also work great for rolling!
- Storage: For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the avocado browns and the rice hardens.
- Sushi Rice: Learn how to make your own sushi rice at this recipe here. Make sure to let this come to room temperature completely before rolling the sushi.
- Filling: Avoid overfilling the rolls, as this makes it difficult to roll them up tightly.
- Prevent Sticking: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sushi Recipes
Fresh, delicious sushi can be both easy and inexpensive with even more of these simple recipes:
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