Description
This Homemade California Roll recipe guides you through the process of making sushi rice and assembling classic California rolls filled with avocado, cucumber, and imitation crab. Perfect for sushi lovers eager to create fresh sushi rolls at home with a simple yet authentic touch.
Ingredients
Scale
Sushi Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Fillings
- 1 avocado
- ½ English cucumber
- 8 ounces imitation crab (log or leg style preferred)
Extras
- 4 sheets toasted nori seaweed
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water using a colander until the water runs clear. Combine rice and water in a pot with a lid and bring to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and cook for 15 minutes, or until all water is absorbed. In a small bowl, whisk together seasoned rice vinegar, sugar, and salt until dissolved.
- Season and cool the rice: Transfer the cooked rice carefully to a sheet pan. Evenly sprinkle the vinegar mixture over the rice and gently toss to coat. Spread the rice out in an even thin layer to help it cool. Let the rice rest for 10 minutes before using to roll sushi.
- Prepare the fillings: Thinly slice the avocado. Peel the cucumber, then cut in half lengthwise and remove the seeds with a spoon. Slice the cucumber halves into long thin strips suitable for sushi filling.
- Set up your rolling station: Arrange your sushi mat, a scoop, a 1-cup measuring cup for rice, a small bowl of room temperature water (for wetting your fingers), and a serrated knife. Keep water nearby to prevent rice from sticking during handling.
- Spread rice on nori: Place one sheet of nori on the sushi mat, shiny side down and aligned with the mat’s edge. Wet your fingers in the water bowl, shake off excess, then scoop 1 cup of rice and spread it evenly over the nori, leaving about a 1-inch strip uncovered at the top edge.
- Add fillings: Arrange a line of avocado slices, crab meat, and cucumber strips across the rice near the edge closest to you.
- Roll the sushi: Lift the edge of the sushi mat closest to you and fold it tightly over the fillings, creating the center of the roll. Pull the mat down and roll the sushi away from you to form a log. Gently squeeze the roll with the mat to secure its shape. Then unwrap the mat from the roll.
- Cut the roll: Dip the serrated knife in the water to prevent sticking. Slice the roll carefully into 8 pieces with clean cuts.
- Repeat and serve: Repeat this process three more times with remaining ingredients to make a total of 4 rolls (32 pieces). Serve the sushi immediately with soy sauce, pickled ginger, and wasabi if desired, or refrigerate until ready to eat.
Notes
- Keeping your hands wet while handling sushi rice prevents it from sticking excessively.
- Use a sharp serrated knife dipped in water before slicing each roll to achieve clean cuts.
- For best flavor, allow the sushi rice to cool slightly before assembling to avoid soggy rolls.
- Imitation crab in log or leg form works better for rolling compared to chopped chunks.
- Sushi is best enjoyed fresh but can be refrigerated for a few hours to maintain freshness.
