California roll

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5 from 3 votes

Make this fun and easy sushi classic at home - easier than you might think and delicious

Prep Time20

Cook Time12

Total Time32

Course: Appetizer/Starter, Lunch

Cuisine: Japanese

Servings: (makes 3-4 rolls)

Calories: 223kcal

Author: Caroline's Cooking

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Ingredients

For sushi rice

¾ cup sushi rice 165g
1 cup water 240ml
1 ½ tablespoon rice wine vinegar
1 teaspoon sugar
½ teaspoon salt

For rest of rolls

2 nori sheets
2 oz crab 60g, approx ½ cup, drained quantity - or use imitation crab or approx 4 crab sticks, split in half
1 tablespoon Japanese mayonnaise
½ Persian cucumber
½ avocado
1 teaspoon lime juice (approx)
1 tablespoon sesame seeds or can use tobiko

Instructions

For the sushi rice

Place the rice in a pan or bowl with plenty of cold water. If you have time, let it sit for 15-20 minutes, but if not move straight to rinsing. Agitate the rice in the water with your hands, swirling it round a little, so that the water becomes cloudy from the starch coming out of the rice. Drain the water and repeat one or two more times until the water is largely clear.
Put the rinsed rice in a pot with the water for cooking, cover and place over a medium heat. Once the water comes to a boil, reduce to a simmer and cook approximately 10-12 minutes until all of the water is absorbed and the rice is cooked with a slight bite.
While the rice is cooking, put the vinegar, sugar and salt in a microwavable dish and warm in the microwave for around 15 seconds so that the sugar and salt dissolves.
Remove the rice from the heat once cooked and transfer the rice to a bowl to help it cool more quickly. Pour over the vinegar mixture and stir it through the rice so be well distributed. Set the rice aside to cool.

To make the rolls

Divide the nori sheets in half, along the fold and split. If it doesn't break easily then use scissors. Cover a sushi rolling mat with cling wrap/film (or put inside a freezer bag).
Put the drained crab in a small bowl and mix in the mayonnaise (if you are using crab sticks, they probably won't mix with the mayo, but split the sticks in half lengthwise and spread a little mayo on the cut side, although the mayo is more optional with them).
Cut the cucumber in half lengthwise, then use one of these halves (see notes if you don't have a Persian cucumber). Cut it into four lengths, remove some of the seeds if there are a lot.
Cut long slices from the avocado then drizzle over a little lime juice and rub over the slices carefully to help stop browning.
Put one of the half nori sheets on the covered rolling mat and take roughly half a cup of the rice and press a layer evenly over the pieces of nori, pressing right to the edges. This is typically done (and easiest) by working from one long edge down towards the other, going across the sheet. Sprinkle over some sesame seeds all over then carefully flip it over so the seaweed side faces up.
Lay a piece of cucumber the length of a long edge, near one side, put a line of crab next to it then a row of avocado slices, trying to make each fairly even all along.
Lift up the edge of the rolling mat next to the side where you have the fillings and bring it over the top of the roll so the fillings are rolled inside the seaweed. Press the mat slightly as you do so. Lift up the edge of the mat so you don't wrap it into the roll but continue to roll up the mat with the sushi in it so it rolls on top of itself. Once you have reached the edge of the rice, unwrap the mat and you should have a formed roll.
Transfer the roll to a board and use a sharp knife to cut it in half in the middle. Cut each half into three slices. Repeat with the remaining nori, rice and fillings. Serve as you prefer, but traditionally with some pickled ginger and soy sauce for dipping on the side.

Notes

Whatever size of cucumber you have, you want it to be about the same length as the long side of the nori sheet so it fills the roll end to end. If you don't have a Persian/Lebanese cucumber, you will need to cut off a length. I'd suggest removing some of the skin for other cucumbers where the skin is more bitter. Also remove excess seeds so it's not too moist.

I found the rice was slightly short on the fourth roll but it may have been better if I'd divided it equally to start. Alternatively, you can make three batter-filled rolls and use the remaining half nori and any leftover rice to make a couple small maki rolls or similar.

You may find it helpful to have a small bowl of water with a little rice vinegar in it to dampen your fingers as you are pressing the rice onto the nori to help stop it sticking to your fingers.

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