Jun 09 2026
Restaurants›Smokin Fins›California Roll Recipe

California Roll Recipe

Inspired by Smokin Fins
Time1h
Serves4

Surimi-crab & lobster salad, cucumber, avocado, sesame seeds, key lime aioli, and eel sauce.

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Ingredients

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Sushi Rice

Surimi-Crab & Lobster Salad

Vegetables

Sauces

Finishing Touches

Method

Sushi Rice Preparation

  1. 1

    Rinse the Rice

    Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a medium saucepan, combine rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let it sit covered for 10 minutes.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.

Surimi-Crab & Lobster Salad Preparation

  1. 4

    Prepare the Salad

    In a medium bowl, combine surimi, lobster meat, mayonnaise, green onions, lemon juice, and Old Bay seasoning. Mix until well combined. Set aside.

Vegetable Preparation

  1. 5

    Slice the Cucumber

    Cut the cucumber into thin strips or matchsticks. Set aside.

  2. 6

    Prepare the Avocado

    Cut the avocado in half, remove the pit, and slice it into thin wedges.

Assembling the California Roll

  1. 7

    Prepare the Rolling Mat

    Lay a bamboo sushi mat on a clean surface and place a sheet of nori (seaweed) on the mat, shiny side down.

  2. 8

    Add Sushi Rice

    Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

  3. 9

    Add Fillings

    In the center of the rice, add a line of the surimi-crab and lobster salad, followed by a few strips of cucumber and avocado.

  4. 10

    Roll the Sushi

    Using the bamboo mat, gently lift the edge closest to you and start rolling it away from you, applying gentle pressure to form a tight roll. Continue rolling until the entire mat is wrapped around the sushi.

  5. 11

    Slice the Roll

    Using a sharp knife, wet the blade and slice the roll into 6-8 pieces, wiping the knife clean between cuts.

Serving

  1. 12

    Plate and Garnish

    Arrange the sliced rolls on a plate. Drizzle with eel sauce and a dollop of key lime aioli. Sprinkle sesame seeds on top for garnish.

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