This classic California Roll brings the authentic taste of Japanese-American fusion right to your kitchen in just 20 minutes. A perfect balance of creamy avocado, tender imitation crab, and crunchy cucumber wrapped in seasoned sushi rice and nori creates an irresistible combination that’s both healthy and satisfying.
At just 222 calories per serving with 11g of heart-healthy fats, this homemade sushi roll lets you enjoy restaurant-quality flavors while controlling every ingredient.
Ingredients Section
- Sushi Rice: 6 cups, cooked and cooled to room temperature
- English Cucumber: 1/2, cut into julienne strips
- Avocado: 1 ripe, cut into 1/4-inch sticks
- Imitation Crab: 10-12 sticks, split lengthwise
- Nori Sheets: 6 sheets of dried seaweed
- Sesame Seeds: 1 cup, roasted white
- For Serving: Wasabi, pickled ginger, and low-sodium soy sauce
Instructions Section
- Prep the Mat: Cover bamboo mat completely with plastic wrap to prevent sticking
- Rice Preparation: Let cooked sushi rice cool to room temperature
- Cucumber Prep: Cut into 3-4 inch lengths, then slice into 1/4-inch julienne strips
- Avocado Prep: Cut into 1/2-inch slabs, then slice into 1/4-inch sticks
- Crab Prep: Split each crab stick lengthwise into two pieces
- Rice Spreading: Place nori on mat, spread rice evenly leaving 1/2 inch at top edge
- Assembly: Flip rice-covered nori, add crab, cucumber, and avocado in a line
- Rolling Technique: Use mat to roll tightly, squeezing gently to seal
- Cutting: Slice roll into 4-6 pieces using a sharp knife, cleaning between cuts
- Serving: Present with wasabi, pickled ginger, and soy sauce
Helpful Tips for Rolling Success
Rolling sushi might feel tricky at first, but these small tips make a big difference! Keep your hands slightly wet when handling the rice – this stops it from sticking to your fingers. When placing the ingredients, less is more – overfilling can make rolling harder.
Your bamboo mat is your friend – use it to apply gentle, even pressure as you roll. And remember, practice makes perfect! Even if your first roll isn’t magazine-worthy, it’ll still taste amazing.
Mix It Up: Easy Variations
Want to put your own spin on this California Roll? Try using real crab meat instead of imitation crab for a more luxurious flavor.
Not a fan of cucumber? Carrots cut into thin strips work great too! You can also add a spicy kick by mixing some sriracha with mayo and adding a thin layer to your roll. For a protein boost, try adding some cooked shrimp or even smoked salmon.
Serving and Presentation
Make your California Rolls shine with beautiful presentation! Stand the pieces upright on a plate to show off those lovely spiral patterns. Add small dishes of soy sauce, wasabi, and pickled ginger on the side.
For extra flair, sprinkle some extra sesame seeds on top, or add a few drops of spicy mayo. Love the traditional restaurant experience? Serve with chopsticks and those cute little wooden chopstick rests.
Storage Tips
Fresh is best with sushi! While you can store California Rolls in the fridge, they taste best within 24 hours of making them. If you need to save them, wrap each roll tightly in plastic wrap and pop them in an airtight container.
The rice might get a bit firm in the fridge, but letting the rolls sit at room temperature for 15-20 minutes before eating helps bring back that nice texture.
California Roll
Equipment
- Bamboo Mat
- Sharp knife
- Plastic wrap
Ingredients
Main Ingredients
- 6 cups cooked Sushi Rice
- 1/2 English Cucumber
- 1 Avocado
- 1 package Imitation crab sticks 10-12 sticks
- 1 package Nori-dried seaweed about 6 sheets
- 1 cup roasted white sesame seeds
For Serving
- Wasabi
- Pickled sushi ginger
- low-sodium soy sauce
Instructions
- Prepare sushi rice and allow to cool to room temperature before assembling rolls.
- Wrap Bamboo Mat in Plastic Wrap: Cut a piece of plastic wrap, about 2 feet long and wrap the mat flat, tightly, in plastic wrap. Repeat with another long piece of plastic wrap.
- Cut Cucumber into julienne style strips, about ¼ inch thick.
- Cut Avocado into ¼ inch sticks.
- Tear each crab stick in half lengthwise.
- Assemble roll by placing nori on bamboo mat, spreading rice, adding fillings, and rolling tightly.
- Cut roll into 4-6 pieces using a sharp knife.
- Serve with wasabi, pickled ginger, and soy sauce.
