California Roll Sushi Recipe - Allrecipes.com
California Roll Sushi Recipe
  • READY IN 1½ hrs

California Roll Sushi

Read Reviews (24)

"California Roll - it's really good. Serve with soy sauce and wasabi. " —  

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Original recipe makes 8 rolls Change Servings
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Directions

  1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  4. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  5. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2009

not bad, but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice, you dissolve the salt with the sugar in the vinegar, so for one cup rice, it would be about 1/3 tsp salt. otherwise, this would be perfect.

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Most Helpful Critical Review
Dec 11, 2009

Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo, I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat.

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Jan 25, 2010

The first time I make these, they came out rather large but everyone loved them. I took the recommendation and used less mayo. Then I added alittle siracha hot sauce to the mayo to make them Spicy California rolls. Very tasty!!!!!!!

— Pro Member (Learn more about Pro)
Jul 19, 2010

This is a very good basic recipe. I make my sushi a little bit differently, though. First, I do not use any mayo with my crab - I like the flavour on its own. Also, I like to lay slices of cucumber alongside the crab and avacado - makes for a bit of a crunch. Yum!

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Feb 10, 2010

I also added 1 tsp of salt to the vinegar. Fish roe adds not only flavor but color. Just used enough mayo to hold the crabmeat together so it won´t overpower the other ingredients. Removed the seeds from the cucumber and be generous with the sesame seeds.

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Nov 21, 2011

I agree with a previous review, this is a great recipe for the beginner cook. I also took the advice of others & added salt to the vinegar. I also used real crab meat with a dash of sesame oil and chopped water chestnuts to give crunch, I added mayo to taste. Cooking is about creativity and doing what u like & enjoying what u create. Release the inner chef and go with it. Thank you for those who have shared!

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Jul 12, 2010

Sushi doesn't have mayonnaise. You could also substitute another vegetable instead of avocado and only use one; two is a bit much.

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Dec 15, 2010

this is a good basic sushi recipe, we didnt make the exact recipe yet

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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