Description
This homemade California Roll recipe guides you through making fresh, delicious sushi rolls filled with creamy avocado, crisp cucumber, and savory imitation crab. Using perfectly cooked sushi rice seasoned with rice vinegar, sugar, and salt, wrapped in toasted nori sheets, this recipe is perfect for sushi lovers looking to create classic rolls at home with accessible ingredients and straightforward techniques.
Ingredients
Scale
Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Fillings
- 1 avocado
- ½ English cucumber
- 8 ounces imitation crab (log or leg style works best)
Other
- 4 sheets toasted nori seaweed
Instructions
- Cook the Rice: Rinse the sushi rice thoroughly in a colander until the water runs clear. Combine the rinsed rice and 2 ¼ cups water in a pot with a lid. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
- Prepare Vinegar Mixture and Season Rice: While the rice cooks, whisk together seasoned rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Once rice is done, transfer it to a sheet pan and evenly sprinkle the vinegar mixture over it. Toss and spread the rice into a thin, even layer to cool for about 10 minutes.
- Prepare Fillings: Thinly slice the avocado. Peel the cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, then cut the cucumber into long thin strips suitable for sushi filling.
- Set Up Rolling Station: Arrange a sushi rolling mat, a 1-cup measuring cup, a small bowl of room temperature water to wet your hands, and a serrated knife nearby. Keeping hands wet will prevent rice from sticking during rolling.
- Assemble the Roll: Measure 1 cup of the cooled sushi rice. Place a sheet of nori shiny side down on the sushi mat with the bottom edge aligned to the mat. Dip your fingers in water, then spread the rice evenly over the nori covering all but the top 1 inch to leave a strip of exposed seaweed.
- Add Fillings: Lay a line of avocado slices, imitation crab, and cucumber strips lengthwise across the rice near the edge closest to you.
- Roll the Sushi: Lift the sushi mat edge flush with the rice and fillings, fold it over the filling and press tightly to start rolling. Continue rolling the mat away from you to form a tight log. Pick up the roll, gently squeeze to shape it evenly, then unwrap the mat.
- Cut the Roll: Wet the serrated knife in water to prevent sticking. Cut the sushi roll carefully into 8 equal pieces.
- Repeat: Repeat the process for the remaining sheets of nori and ingredients to make a total of 4 rolls, yielding 32 pieces. Serve immediately with soy sauce, pickled ginger, and wasabi as desired, or refrigerate for later consumption.
Notes
- Keep your hands wet when handling sushi rice to prevent sticking.
- Use a serrated knife dipped in water to make clean cuts through sushi rolls.
- Allow the seasoned rice to cool slightly before spreading to avoid soggy nori sheets.
- Imitation crab in log or leg style is preferable to chunks for easier rolling and better texture.
- Serve with traditional accompaniments like soy sauce, pickled ginger, and wasabi for an authentic experience.
