California roll recipe


A nice California sushi roll for when you’d like to re-create the sushi you had on a Manhattan dinner date. You’ll need a sushi mat for this recipe. You can find one easily on the internet or at World Market stores. Sushi making is a delicate art, so make sure you’re in a state of total awareness before prepping this dish.

  • Yield: 6 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 20 Minutes


  • 2 cups uncooked sushi rice, rinsed and drained
  • 2 cups water
  • ¼ cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons sesame seeds, toasted
  • 8 nori sheets
  • 1 small cucumber, seeded and cut into thin strips
  • 3 ounces crab meat, cut into thin strips
  • 1 medium ripe avocado, cut into thin strips
  • soy sauce, prepared wasabi, and pickled ginger, to serve
How to Make It
  1. In a large saucepan, combine the rice and water. Let stand for 30 minutes. Bring to a boil over medium-high, then reduce the heat to low and simmer for 15 to 20 minutes. Remove from the heat and let stand until the rice has cooled, 10 to 15 minutes.
  2. In a small bowl, whisk the rice wine vinegar, sugar, and salt until sugar and salt are dissolved.
  3. On a large baking sheet, spread the rice into a single layer with a wooden spatula. Drizzle the vinegar mixture over the rice and stir. Cover with a damp kitchen towel.
  4. Sprinkle sesame seeds on a plate and set aside.
  5. Line a sushi mat with plastic wrap. Spoon about ¾ cup sushi rice on the mat. Press the rice into an 8-inch square. Top the rice with one sheet of nori.
  6. Arrange the cucumber, crab meat, and avocado slices on top of the nori, stopping about ½ inch from the edge of the nori sheet.
  7. Using the sushi mat, tightly roll the sushi into a log. Remove the plastic wrap as you roll.
  8. Roll the sushi log in the reserved sesame seeds, then wrap in plastic wrap and chill in the refrigerator as you make another sushi log.
  9. Repeat steps 5 to 8 with the remaining rice, cucumber, crab meat, and avocado. Slice each sushi log into eight pieces.
  10. Serve the sushi rolls with soy sauce, prepared wasabi, and pickled ginger.

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