Description
This classic California Roll recipe features seasoned sushi rice, creamy avocado, crisp cucumber, and flavorful imitation crab meat combined and rolled in nori sheets. It’s an approachable and delicious sushi roll perfect for sushi lovers and beginners alike, coming together with simple ingredients and no advanced techniques required.
Ingredients
Scale
Sushi Rice and Seasoning
- 4 cups seasoned sushi rice (cooked)
Crab Mixture
- 8 oz. imitation crab meat (8 sticks)
- ¼ cup mayo (regular or Japanese-style)
Vegetables
- 1 avocado (thinly sliced)
- 1 small cucumber (julienned)
Assembly
- 4 sheets nori (roasted)
- Salt (optional)
- Toasted black sesame seeds (optional)
Instructions
- Prepare Ingredients: Cook and season the sushi rice as preferred. Julienne the cucumber into thin matchsticks and slice the avocado thinly. Set all these aside ready for assembly.
- Make Crab Mixture: Cut the imitation crab sticks into smaller pieces in a large bowl and shred with two forks. Add the mayo and mix until well combined to create a creamy crab filling.
- Lay Nori and Spread Rice: Place one sheet of nori on a bamboo sushi mat with the rough side facing up. Add 1 cup of the seasoned sushi rice onto the nori and evenly spread it with a rice paddle. Wet your fingertips and gently spread the rice to cover all edges completely.
- Sprinkle Sesame Seeds and Flip: Optionally, sprinkle toasted black sesame seeds over the rice. Place a piece of plastic wrap over the rice layer and carefully flip the nori sheet over onto the bamboo mat so the rice is now facing down.
- Add Fillings: Near the edge closest to you and slightly off-center, place ¼ of the crab mixture (about ⅓ cup), ¼ of the avocado slices, some cucumber sticks, and sprinkle salt if desired.
- Roll the Sushi: Starting from the edge closest to you, lift the bamboo mat and begin rolling it away from you, gently pressing and pushing the fillings inside as you go. Ensure the plastic wrap does not get caught in the roll. Repeat this rolling process for the remaining nori sheets and fillings to make 4 rolls total.
- Cut the Rolls: You can cut the sushi rolls with the plastic wrap still on for easy slicing or remove it first. Use a sharp chef’s knife dipped in cold water and slice each roll into 8-10 pieces, cutting 2-3 slices at a time to prevent sticking.
- Serve: Remove plastic wrap if kept on. Finish with a sprinkle of toasted sesame seeds on top. Serve the California rolls with sides of wasabi, pickled ginger, and soy sauce for dipping. Enjoy your homemade sushi!
Notes
- Use a bamboo sushi mat lined with plastic wrap to easily roll the sushi without sticking.
- Wetting your fingertips before handling sushi rice helps prevent it from sticking to your hands.
- Flipping the nori after spreading rice allows the rice to be on the inside and the smooth nori sheet on the outside of the roll.
- Running a sharp knife under cold water between cuts ensures clean slices without tearing the roll.
- Substitute regular mayo with Japanese Kewpie mayo for authentic flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Sushi
- Method: No-Cook
- Cuisine: Japanese
Keywords: California Roll, Sushi, Imitation Crab, Avocado Sushi Roll, Japanese Cuisine, Homemade Sushi
