California Roll Recipe
Crab meat, avocado, and cucumber rolled in sushi rice and seaweed.
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
Filling
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix the 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 Filling
Assemble California Rolls
- 7
Lay out Nori
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
- 8
Spread Sushi Rice
Wet your hands to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge clear.
- 9
- 10
Roll the Sushi
Using the bamboo mat, start rolling the sushi tightly from the bottom. Continue until you reach the clear edge of the nori. Wet the edge with a little water to seal the roll.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serve
- 12
Plate the Rolls
Arrange the sliced California rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
