I grew up in California and live in Tokyo, and this is my California Roll recipe with savory crab, creamy avocado, and crunchy cucumbers. I'm also sharing my technique for rolling the perfect sushi roll, both with and without a sushi mat.
Recipe Video Pin
![California Roll (1) California Roll (1)](https://i0.wp.com/norecipes.com/wp-content/uploads/2019/12/best-california-roll-003.jpg)
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.
Jump to:
- Why This Recipe Works?
- What's in a California Roll
- How to Make California Rolls with a Mat
- How to Roll Sushi Without a Mat
- Variations of California Rolls
- Serve it With
- FAQ
- 📖 Recipe
- 💬 Comments
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.
![California Roll (2) California Roll (2)](https://i0.wp.com/norecipes.com/wp-content/uploads/2019/12/best-california-roll-002.jpg)
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.
![California Roll (3) California Roll (3)](https://i0.wp.com/norecipes.com/wp-content/uploads/2019/12/best-california-roll-017.jpg)
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.
![California Roll (4) California Roll (4)](https://i0.wp.com/norecipes.com/wp-content/uploads/2019/12/best-california-roll-001.jpg)
FAQ
What is a California roll?
California Rolls are a type of maki sushi (巻き寿司 - rolled sushi) made by rolling ingredients, such as crab and avocado with nori and seasoned sushi rice. There's some debate over who invented the California Roll sushi. Several chefs in the United States from Los Angeles, California, claim to be the inventor, including Ichiro Mash*ta and Ken Seusa. More recently, Hidekazu Tojo, who ran a restaurant in Vancouver, Canada, has claimed the dish. While it's unclear who invented it, it does appear to have beencreated in the early 1970s.
Is a California roll cooked?
The crab in California rolls should always be cooked. Unless you buy it live, most crabs sold in the US have already been boiled. If you're unsure, be sure to ask the store before you buy it.
Can I make California Rolls ahead of time?
If you're not going to eat your California sushi roll right away, wrap it in plastic wrap to hold its shape and keep it from drying out. Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you eat the roll, you should put it in the fridge to keep the crab from spoiling. I would not recommend making the sushi rolls more than 8 hours in advance. You can remove it from the fridge 30 minutes before serving so the rice can return to room temperature.
Are sushi rolls common in Japan?
You're probably not too surprised that California Rolls weren't created in Japan, but did you know that rolls, in general, aren't the most popular type of sushi in Japan? Known as makisushi (rolled sushi), most sushi restaurants in Japan only serve a handful of simple rolls, such askappa maki(cucumber), tekka maki (tuna), or oshinko maki(pickles). For many, they're considered an inexpensive filler reserved for the end of a meal when you start to worry about the escalating bill.
What is uramaki?
In Japan, most maki sushi (巻き寿司 - rolled sushi) is made with rice and filling rolled up in a sheet of nori. Uramaki (裏巻き) literally means "inside-out roll" because the rice is on the outside. It's thought to have been invented in the US to hide the nori from customers uncomfortable eating seaweed in the 1960s.
📖 Recipe
Best California Roll
4.47 from 26 votes
Prep Time 20 minutes mins
Total Time 20 minutes mins
Yield 6 rolls
Equipment
Units
Ingredients
- 1 batch prepared sushi rice
- 1 medium avocado (sliced into 16-20 wedges)
- 1 small cucumber (seeds removed and cut into ⅕-inch strips)
- 200 grams crab meat (or immitation crab)
- 6 half sheets nori (4.13 inch x 7.5 inch)
- 1 tablespoon toasted sesame seeds
Instructions
Make 1 batch prepared sushi rice.
Prepare a small bowl of tezu by mixing a tablespoon of rice vinegar into a cup of water. If you are using a bamboo sushi mat, you'll need to wrap it in plastic wrap. If you don't have a sushi rolling mat, follow the directions above to shape your sushi without a mat.
Lay one sheet of nori towards the bottom edge of the mat. Lightly wet your hands in the tezu and grab a cylinder of rice about the size of a potato. Stretch the rice cylinder from one side of the nori to the other to form a mound of rice along the top of the nori, leaving a ¼-inch border along the top.
Make sure your fingers stay moist and use one hand to guide the shape of the rice along one side of the nori while you use the fingertips of your other hand to spread the mound of rice towards the bottom edge of the nori. Be careful not to smash the grains of rice.
Repeat on the opposite side before spreading the rice in the center to the bottom of the nori.
When your nori is evenly covered with rice, sprinkle on toasted sesame seeds.
Flip the rice and nori over from top to bottom (so the nori border is closest to you)
Stagger a few wedges of avocado so the thin ends overlap in the center of the nori.
Place a strip of cucumber on the avocado slices. Add some pieces of crab or sticks on top of the vegetables. If you use sticks of imitation crab, you may need to split the sticks in half lengthwise to fit. Don't add too much filling, or your roll won't seal shut.
To roll the sushi, tuck your thumbs under the edge of the sushi mat closest to you. Use your remaining fingers to hold the filling in place, then roll the mat up and over the filling until the rice meets the nori on the other side. Give the roll a light squeeze to adhere the rice to the nori.
Hold the edge of the sushi mat and use it to continue rolling the roll so the seam is on the bottom.
Now, use your forefingers to press on the top of the roll while you use your remaining fingers to press on the sides of the roll using even pressure. This will compress the rice and give your California roll its shape.
To cut your California roll into slices, use your fingers to support the sides of the sushi and use a wet, sharp knife to cut it in half by pulling back on the knife and pushing forward. I don't recommend using one long stroke (like when you cut fish) because it will cause the roll to stretch.
Line the halves up and then slice them into four pieces using the same technique.Serve your California roll with soy sauce, wasabi, and sushi ginger.
Recipes in your inboxDon't miss out SIGN UP!
Nutrition
Calories 190kcalCarbohydrates 25gProtein 9gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 14mgSodium 287mgPotassium 286mgFiber 4gSugar 1gVitamin A 128IUVitamin C 7mgCalcium 39mgIron 1mg