Description
This California Roll Sushi recipe offers a fresh and flavorful introduction to making sushi at home. Featuring a perfect balance of seasoned sushi rice, creamy avocado, crisp cucumber, and savory imitation crab, this classic roll is easy to prepare and ideal for sushi lovers looking to replicate their favorite restaurant dish in their kitchen.
Ingredients
Scale
Rice
- 2 cups short-grain sushi rice
- 3 tablespoons sushi vinegar
Fillings
- 1 cup imitation crab meat (or lump crab)
- 1 medium cucumber, julienned
- 1 ripe avocado, sliced
Others
- 4 sheets nori
- Water for sealing the roll and dipping the knife
- Soy sauce, for serving
- Bamboo sushi rolling mat
- Plastic wrap
Instructions
- Prepare the rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, typically about 20 minutes. Once cooked, spread the rice on a flat surface and gently fold in the sushi vinegar. Allow the rice to cool slightly to room temperature.
- Prepare the fillings: While the rice is cooling, julienne the cucumber into thin strips and slice the ripe avocado cleanly to avoid browning. Drain the imitation crab meat if needed.
- Assemble the sushi: Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking. Place one sheet of nori shiny side down on the mat. Using wet hands, evenly spread a thin layer of sushi rice over the nori, leaving about an inch uncovered at the top edge to seal the roll.
- Add fillings: Arrange horizontal strips of avocado, cucumber, and imitation crab across the center of the rice-covered nori sheet, ensuring an even distribution for balanced flavor in every bite.
- Roll the sushi: Using the bamboo mat, carefully lift the edge closest to you and start rolling tightly away from you, applying gentle pressure to form a firm roll. Seal the edge by dipping your finger in water and running it along the uncovered part of the nori to help it stick.
- Slice and serve: Dip a sharp knife in water to prevent sticking, then slice the roll into 6 to 8 bite-sized pieces. Serve immediately with soy sauce for dipping.
Notes
- Use short-grain sushi rice for the perfect sticky texture needed to hold the roll together.
- If using fresh crab instead of imitation crab, make sure it is cooked and cooled before adding.
- Keep a bowl of water nearby to wet your hands and knife to prevent rice from sticking.
- For a vegan version, substitute imitation crab with marinated tofu or seasoned roasted vegetables.
- The sushi vinegar is a mixture of rice vinegar, sugar, and salt — you can find pre-made sushi vinegar or make your own by dissolving 2 tbsp sugar and 1 tbsp salt into 1/3 cup rice vinegar.
- Slicing the roll with a very sharp knife ensures cleaner cuts and better presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling and slicing
- Cuisine: Japanese
Nutrition
- Serving Size: 6 pieces
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: California Roll, Sushi, Japanese food, Homemade sushi, Imitation crab sushi, Avocado sushi roll, Cucumber sushi roll
