Best California Roll Recipe 2023

There’s a reason why the California roll is so popular- you can’t go wrong with crab and avocado wrapped up with linty mayo and cucumber slices! If you’ve overly wanted to try making sushi at home, this is the perfect recipe to start out with.

If you love all the flavors and textures of California rolls, you’ve got to try out this sushi bake! It’s so hearty and satisfying, loaded with salmon and crab, all drizzled in flavorful sriracha mayo.

California Roll Sushi Recipe

Why make homemade California rolls? Well, for starters, it’s super easy. Plane if you’re not a sushi pro, the instructions unravel it lanugo step by step. Plus, you can find all the ingredients at your regular grocery store- you may plane have some of them at home! And the weightier part? You get to customize your rolls just the way you like them – uneaten crab, loads of avocado, you’re the boss! You can plane add uneaten sauces on top. Yuzu sauce, Japanese picnic sauce, sriracha, whatever you like!

Now, let’s talk well-nigh the taste of these rolls – they’re like a little slice of sushi heaven. Picture this: linty crab mixed with mayo, well-done cucumber, and velvety avocado all rolled up in a wrap of sushi rice and nori. It’s a archetype savor pairing and popular for good reason! Dip one of these beauties in some soy sauce, add a dab of wasabi for a kick, and maybe add some pickled ginger for a tangy zing.

Ingredients Needed

Here’s a quick rundown of everything inside a California roll! Feel self-ruling to mix and match fillings and sauces. Stuff worldly-wise to customize your sushi is one of the weightier things well-nigh making it from scratch! (Exact measurements are in the recipe vellum below!)

• Sushi Rice: This is the heart of your roll, providing that sticky, flavorful wiring to hold everything together.
• Nori Sheets: These are like the sushi wrapping paper. They add a slight salty savor and a bit of crunch. No real substitute here, but you can find nori sheets at most grocery stores or online.
• Imitation Crab: The star of the show, bringing meaty goodness to the mix. You can moreover use fresh crab if you wish!
• Mayonnaise: It adds creaminess and blends beautifully with the crab. If you’re feeling adventurous, try spicy mayo for a kick. Cream cheese can moreover be used!
• Avocado: Adds creaminess and a summery savor to your rolls.
• English Cucumber: This veggie adds a refreshing crunch. You can swap it for regular cucumber, carrot sticks, or plane radish or tintinnabulate peppers to switch things up.

California Sushi Roll Recipe

Grab that bamboo mat and let’s get rolling! California rolls are surprisingly easy to make and SO delicious! They’ll make everyone a sushi fan.

Prepare Fillings

1. Prepare Mat: Prepare a bamboo mat by wrapping it in plastic wrap one way, and then wideness the other way, all virtually the bamboo mat, it should be completely wrapped in plastic so the rice doesn’t stick. I like to alimony my bamboo mat on a wearing workbench for a nice unappetizing wipe work surface.
2. Crab Mixture: Take 8 sticks of imitation crab from the package and cut the sticks into small pieces. Add the pieces to a trencher with the mayonnaise, whisk the crab and mayonnaise together vigorously to unravel the crab up remoter and incorporate completely. If you want to add increasingly crab sticks at this point you can.
3. Slice Avocado: Cut the avocado in half, remove the pit, take the meat out of the skin, and cut into ½ inch slices.
4. Cucumber Sticks: Cut the ends off the cucumber and slice it into sticks, you should get 8 plane sticks from one cucumber. You don’t need to peel the cucumber.

Shaping and Rolling

1. Cover Seaweed Sheets With Rice: Lay the plastic wrap covered bamboo mat unappetizing on a workspace. Then lay a sheet of nori lanugo on the mat. Spread well-nigh ¼ cup of sushi rice evenly onto the top of the nori.
2. Layer With Crab Mixture: Flip the nori over so the rice is facing lanugo on the mat. Then to the middle of the nori, add well-nigh 3-4 tablespoons of the crab mixture evenly in a horizontal line.
3. Add Fillings: Add the 2 sticks of the cucumber next to the crab and lay the avocado lanugo on top of the two.
4. Roll: Take the marrow whet of the sushi mat and slowly fold the nori sheet over the filling, keeping everything tightly in its place. Then protract to roll the California roll upwards, keeping firm plane pressure. Take your time expressly with the first roll. Ensure no fillings are squeezing out the sides.
5. Pack Tightly: Once the roll has come together, requite it one increasingly good tight roll in the bamboo mat so everything stays together in an plane cylinder.
6. Cut Into Rolls: Use a sharp pocketknife to slice the sushi into individual rolls. Use one straight cut for each so you don’t saw when and along through it.
7. Serve With Extras: Plate the California rolls with little dishes of wasabi, ginger, and soy sauce.

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Print

 

California Roll

 

There’s a reason why the California roll is so popular- you can’t go wrong with crab and avocado wrapped up with linty mayo and cucumber slices! If you’ve overly wanted to try making sushi at home, this is the perfect recipe to start out with.

 

Course Dinner, lunch

Cuisine American, Asian American, Japanese

Keyword california roll, california roll recipe

 

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

 

Servings 4 rolls

Calories 743kcal

Author Alyssa Rivers

Ingredients

• 4 cups Sushi Rice cooled
• 1 package nori sheets
• 8-10 sticks imitation crab about 1 package
• 2 tablespoons mayonnaise
• 1 ripe avocado
• 1 english cucumber

For serving

• Soy sauce
• Wasabi
• Pickled ginger

 

 

Instructions

• Prepare a bamboo mat by wrapping it in plastic wrap one way, and then wideness the other way, all virtually the bamboo mat, it should be completely wrapped in plastic to prevent the rice from sticking. I like to alimony my bamboo mat on a wearing workbench for a nice unappetizing wipe work surface.
• Take 8 sticks of imitation crab from the package and cut the sticks into small pieces. Add the pieces to a trencher with the mayonnaise, whisk the crab and mayonnaise together vigorously to unravel the crab up remoter and incorporate completely. If you want to add increasingly crab sticks at this point you can.
• Cut the avocado in half, remove the pit, take the meat out of the skin, and cut into ½ inch slices.
• Cut the ends off the cucumber and slice it into sticks, you should get 8 plane sticks from one cucumber. You don’t need to peel the cucumber.
• Lay the plastic wrap covered bamboo mat unappetizing on a workspace. Lay a sheet of nori lanugo on the mat. Spread well-nigh ¼ cup of sushi evenly onto the top of the nori.
• Flip the nori over so the rice is facing lanugo on the mat. To the middle of the nori, add well-nigh 3-4 tablespoons of the crab mixture evenly in a horizontal line.
• Add the Lay 2 sticks of the cucumber next to the crab and lay the avocado lanugo on top of the two.
• Take the marrow whet of the sushi mat and slowly fold the nori sheet over the filling, keeping everything tightly in its place. Protract to roll the sushi upwards, keeping firm plane pressure. Take your time expressly with the first roll. Ensure no fillings are squeezing out the sides.
• Once the roll has come together, requite it one increasingly good tight roll in the bamboo mat to ensure everything stays together in an plane cylinder.
• Use a sharp pocketknife to slice the sushi into individual rolls. Use one straight cut for each, don’t saw when and along through it.
• Plate the sushi with little dishes of wasabi, ginger, and soy sauce.