Jul 14 2026
Restaurants›DECO Wilmington›California Roll Recipe

California Roll Recipe

Inspired by DECO Wilmington
Time1h
Serves2

Crab stick, avocado, cucumber & sesame seeds

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sushi Rice

Roll Ingredients

Method

Prepare Sushi Rice

  1. 1

    Rinse the Rice

    In a fine mesh sieve, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

  2. 2

    Cook the Rice

    Combine the rinsed rice and water in a rice cooker or pot. If using a pot, bring to a boil, then cover and reduce to a simmer for about 20 minutes or until the water is absorbed.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Prepare Roll Ingredients

  1. 4

    Slice the Vegetables

    Cut the avocado in half, remove the pit, and slice it into thin strips. Peel the cucumber and slice it into thin matchsticks.

  2. 5

    Prepare Crab Sticks

    If the crab sticks are not already shredded, slice them lengthwise into strips.

Assemble the California Roll

  1. 6

    Prepare the Rolling Station

    Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down.

  2. 7

    Spread the Sushi Rice

    Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge clear.

  3. 8

    Add Fillings

    Arrange a line of crab sticks, avocado slices, and cucumber sticks horizontally across the center of the rice-covered nori.

  4. 9

    Roll the Sushi

    Using the bamboo mat, lift the edge of the mat closest to you and roll it over the fillings, tucking them in as you go. Roll firmly but not too tight to avoid squishing the fillings.

  5. 10

    Seal the Roll

    Moisten the top edge of the nori with a little water to seal the roll.

  6. 11

    Slice the Roll

    Using a sharp knife, slice the roll into bite-sized pieces (about 6-8 pieces). Wipe the knife with a damp cloth between slices to maintain clean cuts.

Serve

  1. 12

    Garnish and Serve

    Sprinkle sesame seeds over the sliced rolls. Serve with soy sauce, wasabi, and pickled ginger on the side.

More from DECO Wilmington