Description
This Homemade California Roll recipe guides you through the process of making classic sushi rolls featuring seasoned sushi rice, creamy avocado, crisp cucumber, and flavorful imitation crab wrapped in toasted nori. Perfect for sushi lovers craving fresh, homemade rolls without dining out.
Ingredients
Scale
Sushi Rice
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Roll Fillings
- 1 avocado
- ½ English cucumber
- 8 ounces imitation crab (log or leg style preferred)
Other
- 4 sheets toasted nori seaweed
Instructions
- Cook the Rice: Rinse the sushi rice in a colander under cold water to remove excess starch. Place the rinsed rice and 2 ¼ cups of water into a pot with a lid, bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed.
- Season the Rice: In a small bowl, whisk together seasoned rice vinegar, salt, and sugar until dissolved. Transfer cooked rice carefully onto a sheet pan, sprinkle the vinegar mixture evenly over the rice, and gently toss to coat. Spread the rice in a thin, even layer to cool. Let it cool for about 10 minutes.
- Prepare Fillings: While the rice cools, thinly slice the avocado. Peel the cucumber, cut it in half lengthwise, scoop out seeds with a spoon, and then slice into long thin strips.
- Setup Rolling Station: Arrange your sushi mat, a 1-cup measuring cup, a scoop, a bowl of room temperature water to wet fingers, and a serrated knife. Keeping hands wet prevents rice from sticking when handling.
- Assemble Rolls: Measure 1 cup of rice and spread onto the shiny side down nori sheet placed on the sushi mat, covering all but about 1 inch at the top edge. Use wet fingers to evenly distribute the rice, pressing lightly.
- Add Fillings: Place a line of sliced avocado, imitation crab, and cucumber strips just above the bottom edge of the rice-covered nori.
- Roll the Sushi: Use the sushi mat to gently fold the edge closest to you over the fillings, pulling tightly to form a cylinder. Continue rolling away from you, pressing to maintain shape. Squeeze gently to ensure the roll is tight.
- Slice the Roll: Dip the serrated knife in water to prevent sticking. Carefully cut the roll into 8 equal pieces.
- Repeat and Serve: Repeat the process with remaining ingredients to make a total of 4 rolls (32 pieces). Serve immediately with soy sauce, pickled ginger, and wasabi if desired, or refrigerate for later.
Notes
- Keeping your hands wet while working with rice prevents it from sticking and makes spreading easier.
- Use imitation crab logs or legs instead of chunks for better texture in rolling.
- Cool the rice properly before rolling to avoid soggy seaweed.
- Slicing the roll with a damp serrated knife ensures clean cuts and prevents crushing the roll.
- Store leftover rolls wrapped tightly in plastic wrap inside the refrigerator and consume within 24 hours for best freshness.
