California Roll (2024)

I love bridging the culinary traditions of my Japanese roots with my California upbringing, so this California Roll recipe holds a special place in my heart. Today, I'm thrilled to share my version of this classic sushi roll, which brings together creamy avocado, crisp cucumber, and flavorful crab meat rolled with tangy sushi rice and umami-rich nori. It's the perfect bite of textures and tastes and embodies my journey from Japan to California and back again, blending the traditional with the modern.

Why This Recipe Works?

• The defining feature of sushi is seasoned sushi rice, which is the most important part of making any roll. This includes the type of rice and how it's prepared.
• The combination of savory crab, creamy avocado, and crunchy cucumbers provides the perfect balance of taste and texture for this sushi roll.
• A light sprinkle of toasted sesame seeds adds a nutty flavor and an additional layer of texture.
• I've broken down the techniques you need to know to make California Rolls with and without a sushi rolling mat.

What's in a California Roll

• Sushi Rice- Rice is the foundation of any sushi, whether you're making rolls or nigiri. Sushi should always be made withJapanese short-grain ricebecause it has a high ratio of amylopectin, which makes the grains of rice stick to each other. The rice needs to be cooked and then seasoned withsushi vinegar. You can check out mysushi rice tutorialto see how to do this.
• Crab- Cooked fresh crab meat is always best; however, imitation crab sticks will work if you can't find real crab meat. Another option is to use canned shredded crab meat. As for the type of crab, I've made California Rolls with Dungeness crab, Blue Crab, Snow Crab, and King Crab, but any cooked crab meat will work.
• Avocado- The creamy combo of avocado and crab is said to have inspired early sushi chefs in Los Angeles to invent the California roll, and it's a match made in heaven. When cooking avocados, look for one that is oblong (as opposed to round), as these tend to have a smaller pit. You also want to look for avocados with smooth, satiny-looking skin that's relatively even in color without any wrinkles. The most reliable method I've found for telling when an avocado is just right is to remove the stem and look at the color of the navel. If the stem is difficult to remove, don't force it, as it means it's not ripe. The avocado is most likely overripe if the stem is absent or the navel is brown. It should be perfect if the stem is easy to remove and the navel is yellow!
• Cucumber- I like to add cucumber strips to my California Roll recipe because it adds a nice crunchy texture. I use Japanese cucumbers because they are the perfect length, but Persian cucumbers or English cucumbers will work as well.
• Nori (Seaweed Sheets)- Nori gives sushi rolls structure, holding them together while adding a briny umami-rich flavor. Fresh nori sheets should be jet black with a slightly green hue and aroma like a clean ocean breeze. A fishy smell or brownish-red hue indicates that the nori is old and should not be used. The nori should be smooth and roughly the same thickness with no holes or thick areas. Finally, the nori should be crisp enough to break in half by folding it.
• Toasted Sesame Seeds- Sprinkling the rice with toasted sesame seeds adds a nutty aroma and an extra layer of texture. For variation, try using black sesame seeds or tobiko (flying fish roe), which are also good options here.

How to Make California Rolls with a Mat

The key to good sushi starts with the rice, so it's crucial to use Japanese short-grain rice, cook it properly, and then season it with a blend of rice vinegar, sugar, and salt calledsushi-zu. This imparts a delicate balance of sweetness and tartness, while the stickiness of Japanese rice ensures the roll holds together.

Mix up a bowl oftezuby adding some rice vinegar or lemon juice to a small bowl of cold water. Next, you'll want to prepare your rolling station with all the tools and ingredients you need within reach. If you are using a bamboo sushi mat (makisu), you'll need to wrap it in plastic wrap to prevent sticking. If you don't have a sushi mat, I'll show you a technique for rolling without one, but first, you'll want to assemble your roll.

Lay a half sheet of nori on the edge of the sushi mat closest to you and moisten your hands with the tezu. Grab a potato-sized cylinder of sushi rice and spread it into a long mound from one side of the nori to the other, leaving a small border of nori uncovered along the top. Then, use one hand to form a border along the edge of the nori and use your fingertips on your other hand to spread the mound down to the bottom edge of the nori. Repeat on the other side and then spread the center of the rice down as well. This process requires a delicate touch to avoid crushing the rice grains, which will make the roll too dense.

Sprinkle the rice with toasted sesame seeds (or whatever else you want on the outside of the roll) and flip the nori so the rice faces down. Now, line up a few slices of avocado, a strip of cucumber, and some pieces of crab in the center of the nori. It's important not to overload the roll, or your roll won't seal shut. Use less filling on your first attempt, and gradually increase the amount you add as you get the hang of it.

To roll the sushi, lift the bottom edge of the mat with your thumbs while using your fingers to keep the fillings in place. Roll the mat forward until the rice contacts the nori on the other side of the fillings. If they're not meeting, unroll it and remove some fillings. Squeeze the roll to compress the rice, then continue rolling it until the seam is on the bottom.

Use your index fingers to apply even pressure to the top of the roll while you use your thumbs and remaining fingers to press in on the sides of the roll. This ensures a tight roll that will hold its shape even after you cut it.

To cut the roll into slices, use a sharp, wet knife. This prevents the rice from sticking to the blade and ensures a clean cut. Unlike sashimi, where you want to cut it in a single stroke, it's best to cut rolls using a backward and forward motion with the knife while supporting the sides with your fingers. This keeps the roll from getting stretched out.

How to Roll Sushi Without a Mat

If you don't have a sushi mat, get your California Roll to the point where all the fillings are in the center of the nori. Then, you want to slide your thumbs under the bottom edge of the nori and rice while using your fingers to hold the fillings in place. Flip the edge over the fillings until it makes contact with the nori on the other side. Continue rolling the rice until the seam is on the bottom of the roll.

Next, you'll want to use a double layer of parchment paper, plastic wrap, or a silicone baking mat to wrap the roll tightly. Then, you can use the paper to apply even pressure to the top and sides of the roll to compress the rice into a square shape.

Variations of California Rolls

There are many ways to customize your California Roll to make it your own. I sometimes like to add green shiso leaves or kaiware radish sprouts into the roll in place of cucumber. In the Philippines, California rolls are made with mango instead of avocado. The Spicy California Roll is a piquant twist on the classic, made by mixing shredded crab meat with a fiery blend of mayonnaise and sriracha. For texture enthusiasts, the Crunchy California Roll incorporates tempura flakes on the outside of the roll instead of sesame seeds. If you're craving the flavor of a California Roll but don't want to take the time to roll it, myCalifornia Roll Bowlrecipe turns it into an easy rice bowl.

Serve it With

Since you're going to have sushi rice and nori on hand for this California Roll, it's simple enough to make a few other types of rolls and create a beautiful sushi platter. MyShrimp Tempura Rollrecipe offers a delightful crunch with its crispy shrimp, and myCaterpillar Rollcombines rice eel and refreshing cucumber under a blanket of creamy avocado. For mySpicy Tuna Roll, I show you three ways to roll it so you can have a variety of sushi shapes from the same ingredients on your platter. Hosomaki, or narrow rolls, are nice little bites to serve as well. I have recipes for Kappa Maki and Oshinko Maki you can check out.If you want to turn this into a full sushi dinner, be sure to prepare some sides like my decadentKani Salador umami-richSeaweed Salad. Don't forget to includepickled sushi gingerto cleanse your palate, and round the meal out with a soothing bowl ofmiso soup.

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