Japanese · Free recipe
California Roll
A beginner-friendly sushi roll with creamy avocado, crisp cucumber, and imitation crab wrapped in seasoned rice. Rolled inside-out so the rice hugs the outside, it is the perfect first roll to master.
Step 1
Put the rice in a bowl and cover with cold water. Swish gently with your hand, then pour off the cloudy water. Repeat 3 or 4 times until the water runs nearly clear. This removes excess starch.
Step 2
Add the rinsed rice and 1.75 cups fresh water to a medium pot. Cover with a tight lid, bring to a boil over high heat, then lower to the lowest heat and cook for 15 minutes. Do not lift the lid while it cooks.
Step 3
Turn off the heat and let the pot sit, still covered, for 10 minutes to finish steaming. Meanwhile, stir the rice vinegar, sugar, and salt together in a small bowl until the sugar dissolves.
Step 4
Spread the hot rice in a wide bowl or tray. Pour the vinegar mixture over it and gently fold with a spatula using a slicing motion. Do not mash the rice. Let it cool to room temperature, about 15 minutes.
Step 5
Slice the avocado into thin strips. Cut the cucumber into long thin matchsticks. Leave the crab sticks whole. Have everything ready before you roll.
Step 6
Cover a bamboo sushi mat with plastic wrap to keep it clean. Place one nori sheet shiny side down on the mat.
Step 7
With wet hands, spread a thin, even layer of rice over the entire nori sheet. Sprinkle the rice with sesame seeds.
Step 8
Carefully flip the nori over so the rice faces down against the mat and the bare nori faces up.
Step 9
Lay a line of crab, avocado, and cucumber across the nori about one-third up from the bottom edge.
Step 10
Lift the bottom edge of the mat and roll it forward over the filling, pressing gently but firmly. Continue rolling into a tight log, pressing the mat around it to shape.
Step 11
Wet a sharp knife with water and slice the roll into 6 to 8 pieces, wiping and re-wetting the blade between cuts so it stays clean.
Step 12
Arrange on a plate and serve with soy sauce, pickled ginger, and wasabi.
Tips from the test kitchen
- Keep a bowl of water nearby to wet your hands so the rice does not stick.
- Do not overfill the roll or it will burst when you slice it.
