California Roll with Crab Avocado

The first time I attempted California rolls at home, I ended up with rice stuck to everything but the nori. My kitchen looked like a sesame seed explosion, and my rolling technique was questionable at best. But there is something deeply satisfying about getting that tight, perfect roll, and the taste of homemade sushi is worth every sticky finger moment.

My friend Sarah came over for sushi night once, and we spent two hours laughing through failed attempts before finally getting the hang of the rolling technique. Now it is our go to activity when we want something fun and hands.

Ingredients

• Sushi Rice: 1 ½ cups (300 g) sushi rice, rinsed until water runs clear for that perfect sticky texture
• Water: 2 cups (480 ml) for cooking the rice to fluffy perfection
• Rice Vinegar: 2 ½ tbsp to season the rice and give it that authentic sushi flavor
• Sugar: 1 tbsp to balance the vinegar
• Salt: ¾ tsp to enhance all the flavors
• Crab or Imitation Crab: 120 g cooked crabmeat or surimi, shredded for easy rolling
• Avocado: 1 ripe avocado, peeled, pitted, and cut into strips
• Cucumber: ½ cucumber, peeled, seeded, and cut into thin strips for crunch
• Mayonnaise: 2 tbsp optional but adds a lovely creaminess
• Nori Sheets: 4 sheets of seaweed, shiny side down for rolling
• Toast Sesame Seeds: 2 tbsp for that nutty finish and crunch

Instructions

Prepare the Sushi Rice:

Rinse the sushi rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the Rice:

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow to cool to room temperature.

Set Up Your Rolling Station:

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place a sheet of nori, shiny side down, on the mat.

Spread the Rice:

With wet hands, spread about ¾ cup of rice evenly over the nori, leaving a 2 cm border at the top. Sprinkle with sesame seeds.

Flip the Nori:

Carefully flip the nori so the rice side is facing down. This inside out technique gives California Rolls their signature look.

Add the Fillings:

Arrange crab (or surimi), avocado, and cucumber in a line along the bottom edge of the nori. Add a thin line of mayonnaise if using.

Roll It Up:

Using the mat, tightly roll up the sushi away from you, pressing gently to shape. Seal the edge with a little water.

Slice and Serve:

With a sharp, damp knife, slice the roll into 6 pieces. Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.

Save

These rolls have become my go to for dinner parties because everyone gets to customize their own fillings and there is something so communal about rolling sushi together at the table.

Making It Your Own

Once you master the basic California roll, the variations are endless. I love adding sliced mango or substituting spicy tuna for the crab when I want something with a kick.

Pairing Suggestions

A cold crisp sake or dry white wine cuts through the richness of the avocado perfectly. My personal favorite is a chilled Junmai sake served alongside.

Storage and Make Ahead Tips

Sushi is best enjoyed immediately, but you can prep all your components a few hours ahead. Keep the fillings refrigerated and the rice covered with a damp cloth to prevent drying out.

• Never refrigerate the assembled rolls as the rice becomes hard and loses its texture
• If making for a party, set up a rolling station so guests can customize their own
• Leftover rice makes amazing fried rice the next day if you somehow have any left

Save

There is something so rewarding about making sushi at home, and the taste of that first perfect roll makes all the practice worth it.

Recipe FAQs

→ What makes a California roll different from traditional sushi?

The California roll features an inside-out construction with rice on the exterior and nori wrapping the filling. It also uses cooked crab or surimi instead of raw fish, making it approachable for those new to sushi.

→ Can I use real crab instead of imitation crab?

Absolutely. Fresh cooked crab meat provides superior texture and flavor compared to surimi. Lump crab meat works particularly well and elevates the overall quality.

→ Why must I rinse the rice multiple times?

Thorough washing removes excess starch, preventing gummy or overly sticky rice. Clear rinse water indicates the rice is properly cleaned and will yield distinct, glossy grains ideal for rolling.

→ How do I prevent the rice from sticking to my hands?

Keep your hands moist with cold water or a mixture of water and vinegar. Wet hands create a barrier that prevents rice from adhering to your skin while spreading.

→ What's the trick to getting clean, even slices?

Use a sharp knife dampened with water or vinegar. Cut with a single smooth motion rather than sawing. Wipe the blade clean between slices for best results.

→ How long can I store prepared California rolls?

For optimal quality and food safety, consume within 2 hours of preparation. Rice-based sushi should not be refrigerated as cold temperatures harden the rice and affect texture.