California Roll Recipe
Make California Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Toppings
Condiments & Serving
Tools
Method
Sushi Rice
- 1
Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold water, stirring with your hand, until the water runs mostly clear (about 3–4 rinses). Drain for a few minutes.
- 2
Cook rice
Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, for 10 minutes.
- 3
Season rice
While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a large shallow bowl (preferably wooden). Gently fold the vinegar mixture into the rice with a rice paddle or spatula, using cutting and fanning motions to cool it to near room temperature (about 10 minutes). Keep rice covered with a damp towel to prevent drying while you prepare fillings.
Fillings & Assembly
- 4
Prepare fillings
Shred or flake 8 oz imitation crab into bite-sized pieces. Slice the avocado in half, remove pit, peel, and slice into long thin strips. Slice 1/2 English cucumber lengthwise, remove seeds with a spoon, and cut into long thin matchsticks. Mix crab with 2 tbs mayonnaise until lightly coated (adjust to taste).
- 5
Prepare rolling surface
Place a bamboo sushi mat on a work surface and wrap it in plastic wrap. Place 1 sheet of nori shiny side down on the plastic-wrapped mat.
- 6
Spread rice (inside-out style)
Wet your hands with a mixture of water and a little rice vinegar (or keep a bowl of water nearby) to prevent sticking. Scoop about 3/4 cup of seasoned sushi rice onto the nori. Using your fingers, gently spread the rice evenly to cover the entire sheet. For a California roll (inside-out), cover the nori completely with rice. Sprinkle 1 tbs toasted sesame seeds evenly over the rice.
- 7
Flip nori
Carefully flip the nori sheet so the rice side is down on the plastic wrap and the nori side is facing up. This keeps rice on the outside of the finished roll.
- 8
Add fillings and roll
About 1 inch from the bottom edge of the nori (closer to you), arrange a line of the crab-mayo, cucumber matchsticks, and avocado slices across the sheet. Lift the edge of the mat closest to you and begin rolling away from you, tucking the filling tightly as you roll. Apply gentle, even pressure with the mat to form a firm cylinder. Continue rolling until the seam is sealed.
- 9
Finish and seed
If needed, shape the roll with the mat into a tight cylinder. Lightly press the outside of the roll onto extra toasted sesame seeds to coat the rice.
Cutting & Serving
- 10
Slice the roll
Using a very sharp knife, wet the blade with water and wipe dry between cuts to prevent sticking. Trim off the uneven ends and then slice the roll into 6–8 equal pieces (wet the knife between each cut). For cleaner slices, use a single long stroke rather than a sawing motion.
- 11
Plate and serve
Arrange the California roll pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side. Optional: garnish with extra sesame seeds or thinly sliced scallions.