JapaneseMainDairy-Free

California Roll

Name: California Roll
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 rolls (64 pieces)
Cuisine: Japanese
Ingredients: 2¼ cups uncooked Japanese short-grain white rice; 2¼ cups water; 1 piece kombu (dried kelp), about 2x2 inches (optional); ⅓ cup seasoned rice vinegar (sushi vinegar); 5 oz real or imitation crabmeat; 1 tbsp Japanese Kewpie mayonnaise; 2 Japanese or Persian cucumbers; 1 large avocado; ½ lemon (for the avocado); 4 sheets nori (dried seaweed); 4 tbsp toasted white sesame seeds; Toppings of your choice (ikura or tobiko, optional); ⅓ cup rice vinegar (unseasoned, for homemade sushi vinegar); 3 tbsp sugar (for homemade sushi vinegar); 1½ tsp kosher salt (for homemade sushi vinegar)

Crispy-on-the-outside, creamy-on-the-inside California rolls deliver that perfect balance of textures with sweet crab, buttery avocado, and cool cucumber wrapped in seasoned rice and nori. The homemade sushi rice is the secret—tangy vinegar and subtle kombu depth make all the difference from store-bought versions. Perfect for impressing guests or satisfying that sushi craving without leaving home.

Prep

1 hour

Cook

1 hour

Total

2 hours

Serves

8 rolls (64 pieces)

Jump to recipe

Ingredients

Units

Instructions

1
Wash and rinse the rice: Put the rice in a large bowl, add cold water to wet the rice, then drain. Gently agitate the wet grains in a circular motion for 10–15 seconds. Rinse with more water and pour off the cloudy water. Repeat 2–3 times until the water is almost clear. Drain well in a fine-mesh sieve.
2
Transfer the drained rice to a rice cooker pot. Add 2¼ cups water, level the rice, and place the kombu on top. Soak for 20–30 minutes, then cook according to your rice cooker instructions.
3
Make homemade sushi vinegar (optional): Combine ⅓ cup unseasoned rice vinegar, 3 tbsp sugar, and 1½ tsp kosher salt in a small saucepan. Heat over medium-high until the sugar dissolves. Set aside to cool.
4
When the rice is cooked, discard the kombu. Transfer hot rice to a large wooden tub, salad bowl, or parchment-lined baking sheet. Spread out evenly to cool faster.
5
Immediately drizzle ⅓ cup sushi vinegar over the hot rice. Using a rice paddle, gently slice the rice at a 45-degree angle to incorporate the vinegar without mashing. Fan vigorously while slicing to remove excess moisture and create shine.
6
Continue slicing and fanning until the rice cools to skin temperature. Cover with a damp cloth while preparing fillings.
7
Prepare the crabmeat: Cut crabmeat into 1-inch pieces, shred with your fingers, place in a bowl, and mix with 1 tbsp Kewpie mayonnaise.
8
Prepare the cucumber: Cut cucumbers into quarters lengthwise, remove seeds, and slice into thin, long strips.
9
Prepare the avocado: Cut in half lengthwise around the seed, twist to separate, remove the pit, and slice into thin strips. Squeeze lemon juice over the avocado to prevent browning.
10
Place a sheet of nori shiny-side down on a bamboo rolling mat covered with plastic wrap. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ½-inch border at the top.
11
Sprinkle sesame seeds over the rice. Flip the nori so the rice faces down on the mat.
12
Arrange crabmeat mixture, cucumber, and avocado strips in a line across the center of the nori.
13
Using the mat, roll the sushi away from you, tucking the filling tightly. Apply gentle pressure to shape the roll.
14
With a sharp, wet knife, cut each roll into 8 pieces. Wipe the knife clean between cuts.
15
Serve with optional toppings like ikura or tobiko, along with soy sauce, pickled ginger, and wasabi.

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California Roll

Prep

1 hour

Cook

1 hour

Total

2 hours

Serves

8 rolls (64 pieces)

Jump to recipe

Ingredients

Units

Instructions

1
Wash and rinse the rice: Put the rice in a large bowl, add cold water to wet the rice, then drain. Gently agitate the wet grains in a circular motion for 10–15 seconds. Rinse with more water and pour off the cloudy water. Repeat 2–3 times until the water is almost clear. Drain well in a fine-mesh sieve.
2
Transfer the drained rice to a rice cooker pot. Add 2¼ cups water, level the rice, and place the kombu on top. Soak for 20–30 minutes, then cook according to your rice cooker instructions.
3
Make homemade sushi vinegar (optional): Combine ⅓ cup unseasoned rice vinegar, 3 tbsp sugar, and 1½ tsp kosher salt in a small saucepan. Heat over medium-high until the sugar dissolves. Set aside to cool.
4
When the rice is cooked, discard the kombu. Transfer hot rice to a large wooden tub, salad bowl, or parchment-lined baking sheet. Spread out evenly to cool faster.
5
Immediately drizzle ⅓ cup sushi vinegar over the hot rice. Using a rice paddle, gently slice the rice at a 45-degree angle to incorporate the vinegar without mashing. Fan vigorously while slicing to remove excess moisture and create shine.
6
Continue slicing and fanning until the rice cools to skin temperature. Cover with a damp cloth while preparing fillings.
7
Prepare the crabmeat: Cut crabmeat into 1-inch pieces, shred with your fingers, place in a bowl, and mix with 1 tbsp Kewpie mayonnaise.
8
Prepare the cucumber: Cut cucumbers into quarters lengthwise, remove seeds, and slice into thin, long strips.
9
Prepare the avocado: Cut in half lengthwise around the seed, twist to separate, remove the pit, and slice into thin strips. Squeeze lemon juice over the avocado to prevent browning.
10
Place a sheet of nori shiny-side down on a bamboo rolling mat covered with plastic wrap. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ½-inch border at the top.
11
Sprinkle sesame seeds over the rice. Flip the nori so the rice faces down on the mat.
12
Arrange crabmeat mixture, cucumber, and avocado strips in a line across the center of the nori.
13
Using the mat, roll the sushi away from you, tucking the filling tightly. Apply gentle pressure to shape the roll.
14
With a sharp, wet knife, cut each roll into 8 pieces. Wipe the knife clean between cuts.
15
Serve with optional toppings like ikura or tobiko, along with soy sauce, pickled ginger, and wasabi.

Reviews

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