California Roll Recipe
Crab, avocado, and cucumber wrapped in 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 Ingredients
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold the mixture into the rice while it's still warm. Allow it to cool to room temperature.
Preparing the Fillings
Assembling the California Roll
- 7
Prepare Your Rolling Station
Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny-side down on the mat.
- 8
Add Rice
Wet your hands to prevent sticking. Take about a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, pressing gently to form a tight roll. Continue to roll until the entire nori is rolled up, sealing the edge with a little water.
- 11
Cut the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep it clean.
Serving
- 12
Plate the Sushi
Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.