Description
This homemade California Roll recipe guides you through making delicious sushi rolls from scratch. Featuring perfectly cooked sushi rice seasoned with vinegar, and filled with creamy avocado, crisp cucumber, and imitation crab wrapped in toasted nori seaweed, these rolls are perfect for sushi lovers looking to recreate this classic favorite at home.
Ingredients
Scale
Sushi Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Filling
- 1 avocado
- ½ English cucumber
- 8 ounces imitation crab (log or leg style preferred)
Others
- 4 sheets toasted nori seaweed
Instructions
- Cook the Rice: Rinse the sushi rice thoroughly in a colander until the water runs clear. Add the rice and water to a pot with a lid. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
- Season the Rice: In a small bowl, whisk together the seasoned rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice carefully onto a sheet pan. Sprinkle the vinegar mixture evenly over the rice and gently toss to coat. Spread the rice evenly to cool for about 10 minutes.
- Prepare the Fillings: While the rice is cooking and cooling, thinly slice the avocado. Peel the cucumber, remove the seeds with a spoon, and cut into long thin strips suitable for sushi filling.
- Set Up Rolling Station: Prepare your rolling station with a sushi mat, a 1-cup measuring cup, a small bowl of room temperature water to wet your fingers, and a serrated knife. Keeping your hands wet prevents rice from sticking during rolling.
- Spread Rice on Nori: Measure 1 cup of cooled rice and place it onto the shiny side of a nori sheet laid on the sushi mat, centered with the edge flush with the mat. Wet your fingers and gently spread the rice to cover the nori evenly, leaving about a 1-inch strip at the top uncovered.
- Add Fillings: Arrange a line of sliced avocado, imitation crab, and cucumber strips horizontally across the center of the rice.
- Roll the Sushi: Using the sushi mat, carefully fold the edge closest to you over the fillings, then continue rolling tightly to form a log. Lightly squeeze the roll with the mat to shape it into a firm cylinder, then unwrap the mat.
- Cut the Roll: Dip a serrated knife into the water bowl to prevent sticking, then slice the roll into 8 equal pieces with a gentle sawing motion.
- Repeat and Serve: Repeat the process with the remaining ingredients to make 4 rolls total (32 pieces). Serve immediately with soy sauce, pickled ginger, and wasabi if desired. Store any leftovers in the refrigerator.
Notes
- Keep your hands wet when handling sushi rice to prevent sticking.
- Use a sharp serrated knife and dip it in water before slicing rolls to achieve clean cuts.
- Allow the rice to cool slightly before rolling for better texture and easier handling.
- Fresh ingredients improve flavor, so avoid pre-sliced or mushy avocado and cucumber.
- Imitation crab works well, but cooked real crab meat can be substituted for a more authentic taste.
