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California Rolls
California Rolls
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Prep Time:
30 minutes
Total Time:
30 minutes
Try making easy and delicious California rolls at home with our simple guide!
Ingredients:
  • 8 ounces imitation crab sticks, flakes, or lump crab meat
  • 3 tablespoons Kewpie mayonnaise
  • 1/8 teaspoon kosher salt
  • 1 medium avocado
  • 1 tablespoon rice vinegar
  • 1/2 English cucumber
  • 4 sheets nori , cut into 5x7 1/2-inch pieces
  • 3 cups prepared sushi rice
  • Fish roe, for garnish (optional)
  • Black and white sesame seeds, for garnish (optional)
  • For serving
  • Soy sauce
  • Wasabi
  • Pickled ginger
Instructions:
  • Prepare the crab filling by combining imitation crab, Kewpie mayonnaise, and salt in a medium bowl. Mix thoroughly with two forks, ensuring the crab is broken apart. If using crab sticks, cut them into 1-inch pieces before mixing.
  • Get the avocado ready: Slice it in half lengthwise, remove the seed, and cut each half into 12 (1/2-inch) strips. Put the avocado in a small bowl and drizzle rice vinegar over it to keep it from browning.
  • Prepare the cucumber: Peel it, then cut in half lengthwise and scoop out the seeds with a small spoon. Finally, cut into 3 x 1/2-inch sticks.
  • Prepare a small bowl of water for dipping your fingers. Place the bamboo mat on a flat surface and cover it with a slightly larger piece of plastic wrap. Lay the nori sheet on the plastic wrap with the long side facing you. Spread 3/4 cup of sushi rice evenly over the nori, using wet fingers to prevent sticking. Sprinkle fish roe or sesame seeds if desired. Carefully flip the nori over so the rice side is down. Add a 1/2 cup of crab mixture in a strip lengthwise on top of the nori, then place 3 strips each of avocado and cucumber on top.
  • Roll the sushi: Lift the nori using the bamboo mat from the side closest to you, roll it over the filling, using the mat to help shape it. Gently press and squeeze the roll to tighten and seal it.
  • To serve, remove the mat and gently peel off the plastic wrap from the sushi roll. Place it on a cutting board and slice in half, then cut each half into 3 pieces, yielding 6 pieces per roll. Repeat with remaining rolls. Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your California rolls freshly made for optimal taste. Store any leftovers in the refrigerator wrapped in a damp paper towel and sealed in an airtight container for up to 2 days, but note that the rice may dry out and the nori may become less crisp the longer they are refrigerated. If you enjoyed the recipe, please consider leaving a star rating below!

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