📝 About This Recipe
Born in the 1970s in Los Angeles or Vancouver—depending on which legend you believe—the California Roll is the quintessential 'inside-out' sushi that revolutionized American Japanese cuisine. This recipe features creamy avocado, crisp cucumber, and savory imitation crab wrapped in seasoned vinegared rice and dusted with toasted sesame seeds. It is the perfect entry point for sushi beginners and a refreshing, light meal that captures the sunny spirit of the West Coast.
🥗 Ingredients
Sushi Rice
- 2 cups Short-grain Japanese sushi rice (rinsed until water runs clear)
- 2 cups Water (filtered is best)
- 1/4 cup Rice vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt
Roll Fillings
- 4 sheets Nori (dried seaweed sheets) (cut in half crosswise)
- 8 ounces Imitation crab (surimi) (shredded or stick-style)
- 2 tablespoons Japanese mayonnaise (Kewpie) (adds rich umami)
- 1 large Ripe Hass avocado (pitted and thinly sliced)
- 1/2 large English cucumber (peeled, seeded, and cut into matchsticks)
- 1 teaspoon Lemon juice (to prevent avocado browning)
Garnish and Serving
- 2 tablespoons Toasted white and black sesame seeds (for the exterior)
- 2 tablespoons Pickled ginger (Gari) (for palate cleansing)
- 1 tablespoon Wasabi paste
- 1/4 cup Soy sauce or Tamari (for dipping)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs completely clear; this removes excess starch and prevents the rice from being gummy.
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2
Combine rice and 2 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let stand for 10 minutes off the heat.
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3
While the rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. You can microwave this for 20 seconds to speed up the process.
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4
Transfer the hot rice to a large wooden or glass bowl. Drizzle the vinegar mixture over the rice and use a 'cutting' motion with a rice paddle to incorporate, being careful not to mash the grains. Let cool to room temperature.
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5
Prepare the crab filling by mixing the shredded imitation crab with the Kewpie mayonnaise in a small bowl until evenly coated.
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6
Prep your vegetables: slice the avocado into thin wedges and toss with lemon juice; julienne the cucumber into thin 4-inch matchsticks.
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7
Wrap your bamboo sushi rolling mat (makisu) in plastic wrap. This is crucial for 'inside-out' (uramaki) rolls to prevent the rice from sticking to the wood.
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8
Place a half-sheet of nori on the mat, rough side up. Wet your hands with 'Tezu' (a mix of water and a splash of vinegar) to prevent sticking.
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9
Spread about 1/2 cup of rice evenly over the nori, leaving no gaps. Sprinkle generously with toasted sesame seeds.
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10
Carefully flip the nori over so the rice side is facing down on the plastic-wrapped mat.
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11
Line the center of the nori with a small amount of the crab mixture, 2-3 slices of avocado, and a few cucumber matchsticks.
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12
Starting from the edge closest to you, roll the mat over the filling, tucking it in tightly. Apply gentle, even pressure to create a firm cylinder.
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13
Remove the mat and use a very sharp knife, dampened with a wet cloth, to slice the roll into 8 even pieces. Clean and re-wet the knife between every cut.
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14
Repeat the process with the remaining ingredients and arrange the rolls beautifully on a platter.
💡 Chef's Tips
Always use short-grain Japanese rice; long-grain varieties will not stick together properly. Keep a bowl of vinegared water (Tezu) nearby to dip your fingers in—sushi rice is incredibly sticky. Don't overfill the rolls or they will burst; less is more when it comes to the internal ingredients. Use a very sharp, non-serrated knife and slice in one long drawing motion rather than a sawing motion. If you can't find Kewpie mayo, use regular mayo with a pinch of sugar and a drop of rice vinegar.
🍽️ Serving Suggestions
Serve with a side of chilled edamame sprinkled with flaky sea salt. Pair with a crisp, dry Junmai Ginjo sake or a cold Japanese lager like Sapporo. A warm bowl of miso soup makes for a traditional and comforting starter. Drizzle with a little 'unagi sauce' (sweet soy glaze) if you prefer a sweeter finish. Offer a small dish of spicy mayo (mayo mixed with Sriracha) for those who like a kick.