Simple and tasty California rolls are very popular sushi rolls among American Japanese restaurants. This homemade California sushi roll recipe has step by step photos and a video to show how to make easy California rolls. Sushi rolls are the best to serve with miso soup and it is great for lunch or dinner.
Love Japanese food? Check out these chicken udon stir fry, homemade ramen noodles, teriyaki chicken rice bowl, crispy teriyaki tofu, teriyaki sauce, Japanese milk bread rolls, red bean mochi, beef gyudon bowl, Japanese chicken curry and tonkatsu recipes.
What is California roll?
A California roll is one of the most popular sushi in North America, especially in Southern California. It was created in the early 1970s in America and Canada. Aslo, it is called California maki which is a makizushi, sushi roll usually rolled inside-out. California roll is not a traditional sushi, it is a fusion cuisine. You will hardly see them in the Japan and Asia area.
My kids love sushi and California roll is their favorite sushi because they love the combination of avocado and crab sticks. A typical California roll contains crab or imitation crab, and avocado. Often the outer layer is rice because it is rolled inside out. Then, the roll is sprinkled with toasted sesame seeds or roe such as tobiko from flying fish.
What are the ingredients to make California roll?
In this easy homemade California sushi roll recipe, I mainly use crab salad which is chopped imitation crab sticks with mayonnaise and avocado. Sprinkling some toasted white or black sesame seeds is optional.
The ingredients are imitation crab sticks, mayonnaise, sushi rice vinegar, nori, avocados and rice.
What is imitation crab sticks?
Crab sticks or imitation crab meat is known as kanikama in Japan. It is a type of seafood made of starch and finely grind white fish that has been shaped and cured to resemble the leg meat of crab. It is a product that uses fish meat to imitate shellfish meat. Also, crab flavoring is added and a layer of red food coloring is applied to the outside.
Besides, different brands of imitation crab sticks taste different. You can add a pinch of salt if your imitation crab sticks don’t have much taste. Normally, I purchased imitation crab sticks at Asian stores instead of regular grocery stores because the imitation crab sticks taste a little bit better.
What kind of rice do you use?
Normally, I use Japanese sushi rice for making sushi and kimbap. They are short and wide rice. In the states, Calrose brand rice is very popular and easy to find in most regular grocery stores and I like to use it to make sushi and kimbap, Korean sushi rolls.
What is the difference between Japanese sushi rice and Korean sushi rice?
In fact, they are very similar. The main difference is the rice seasoning. Japanese sushi is seasoned with rice vinegar which is vinegar with salt and sugar. Korean sushi roll’s rice is seasoned with salt and sesame oil.
Cooking tips for how to make easy homemade California sushi rolls:
Sushi rice:
- It is best to use Japanese rice for making sushi rice.
- I like to use an instant pot to cook rice because it is faster and the taste is better.
- Wash and drain the rice, put the washed rice into the instant pot and add water. Level off the rice and make sure the rice is covered by water. Close the lid and vent, push the manual button, adjust time for 6 minutes at high pressure and natural release pressure.
- Also, I like to make my own sushi rice vinegar. Put sugar, salt and vinegar in the pot and turn on a small fire and keep stirring until sugar and salt dissolve. Let it cool down. I used ⅓ cup or add sushi rice vinegar to your taste and store the rest in a glass jar for next time.
- If you use store bought sushi rice vinegar, please add to your taste because different brands are slightly different.
- Add the sushi rice vinegar to the hot cooked rice a little bit at a time and mix with the rice. Then, let the sushi rice cool down before wrapping.
Filling:
- I like to make crab salad by cutting the imitation crab sticks into shorter lengths. Then, put them in the chopper and chop it into small pieces. Put the chopped crab sticks into a bowl, add mayonnaise and mix it well.
- Peel and cut avocado into slices.
Wrapping:
- A regular seaweed sheet is 8 inches x 7.5 inches. Personally, I prefer to cut out 1.5-2 inches (height) of the nori because when you wrap the sushi rolls, it will look better. Therefore, the size of the nori sheet is around 8 inches x 6 inches. (However, you don't have to cut the nori/seaweed sheets, it is optional.)
- Besides, I like to use a plastic wrap to wrap the bamboo sushi mat, so the mat won't get messy, dirty and it is easier to clean.
- Wet your hands a little bit before getting the sushi rice on the nori, then spread the rice. It is because the rice won't stick on the hands when you try to spread the rice on the seaweed.
- Try to put the filling in the middle of the seaweed. Roll up the nori with the bamboo mat, then slightly press it and shape the roll. (Remember don't press too hard because the filling will come out the ends.)
Cutting:
- Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.
FAQs:
Yes, you can. However, add it to your taste because various brands are slightly different. I like to make my own sushi rice vinegar because it is simple and only 3 ingredients you can easily find at your pantry. Also, you can store the rest in the glass jar and save it for next time use. Always remember to add sushi rice vinegar to your taste.
Usually I pick the raw greenish avocados and don’t press it. Put it on the counter top for 2-3 days until it ripens and changes to brownish green. If you want to speed up the ripening time, put an apple next to the avocados, it ripens faster in 1-2 days.
Yes, you can refrigerate them overnight. However, when you refrigerate it, the rice will be harder and doesn’t taste as good as freshly made. The best is to consume them the same day as you make it.
Around 1-2 hours at room temperature. Most of the time, I wrap them with a plastic wrap, so it can keep rice moist and will not dry off fast. Then, put it in the refrigerator if I have leftovers.
Instructions for how to make easy homemade California rolls:
How to make sushi rice:
- Put 2 cups of Japanese rice into a bowl and add some water, wash and rub the rice until the water turns milky. Then, drain the water and repeat washing the rice 2-3 times.
2. After that, drain the rice well. (You can use a strainer.)
3. Next, put the washed and drained rice into the instant pot pressure cooker.
4. Pour 2 cups of water into the instant pot and level the rice. Make sure the rice is covered by water. Close the lid and vent. Push the manual button, adjust time to 6 minutes at high pressure and naturally release pressure.
Sushi rice vinegar:
5. In the meanwhile, put ½ cup of sugar, ½ cup of vinegar and 1 teaspoon of salt into a pot.
6. Turn on a small fire and keep stirring until sugar and salt dissolve. Let it cool off. In this recipe, only use ⅓ cup of the sushi rice vinegar. Pour the rest of them into a glass jar and refrigerate for next time. (The sushi rice vinegar can store up to 6 months in the refrigerator.)
7. When the rice is done, scoop it out and put into a mixing bowl.
8. Slowly add ⅓ cup of sushi rice vinegar from step 6 into the hot cooked rice and mix it well. Then, let it cool down before wrapping.
9. Wrap the bamboo sushi mat with a plastic wrap. This can keep the bamboo mat clean and easier to clean.
Filling for California rolls:
10. Cut 11 long imitation crab sticks into shorter pieces. (It is around 14oz.)
11. After, put the cut imitation crab sticks into a chopper. Chop until it's small pieces.
12. The following step, put the chopped crab sticks into a bowl and add ½ cup of mayonnaise. Mix it well.
13. Peel and slice 2 large ripe avocados.
14. A regular seaweed sheet is 8 inches x 7.5 inches. Personally, I prefer to cut out 1.5-2 inches (height) of the nori because when you wrap the sushi rolls, it will look better. Therefore, the size of the nori sheet is around 8 inches x 6 inches. However, you don't have to cut the seaweed sheets. This is optional.
Wrapping sushi:
15. Take a scoop of the seasoned rice from step 8 and spread on the nori. (Wet your hands a little bit before getting the sushi rice on the nori because it helps the rice not to stick on the hands when you spread the rice on the seaweed.)
16. Flip the nori with rice. Now, the rice facing the bamboo mat and nori on the top.
17. Scoop 3 big tablespoons of crab salad from step 12. And, put some sliced avocado.
18. Roll up the nori with the bamboo mat. Slightly press it and shape the roll. (Remember don't press too hard because the filling will come out the ends.) See the video below the recipe card for details.
Cutting homemade California roll sushi:
19. Sprinkle some toasted sesame seeds (black or white) or roe. This is optional as well. Then, cut the rolls into pieces. (Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.)
Enjoy this simple, delicious and easy homemade California sushi roll recipe! Also, check out these pad Thai noodles, Asian shaved ice, hot & sour soup and sesame oil chicken rice recipes.
You May Also Like These Recipes:
Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.
California Rolls
Video
Ingredients
- 2 cups Japanese rice
- 2 cups Water
- 2 large Avocados
- 5-6 sheets Nori/ seaweed sheets
Rice Vinegar Seasoning: (Only use ⅓ cup)
- ½ cup Vinegar
- ½ cup Sugar
- 1 teaspoon Salt
Crab Salad:
- 11 long one Imitation crab sticks (Around 14oz)
- ½ cup Mayonnaise
Optional
- 1 tablespoon Roasted sesame seeds
Instructions
- Put 2 cups of Japanese rice into a bowl and add some water, wash and rub the rice until the water turns milky. Then, drain the water and repeat washing the rice 2-3 times.
- After that, drain the rice well. (You can use a strainer.)
- Next, put the washed and drained rice into the instant pot pressure cooker.
- Pour 2 cups of water into the instant pot and level the rice. Make sure the rice is covered by water. Close the lid and vent. Push the manual button, adjust time to 6 minutes at high pressure and naturally release pressure.
- In the meanwhile, put ½ cup of sugar, ½ cup of vinegar and 1 teaspoon of salt into a pot.
- Turn on a small fire and keep stirring until sugar and salt dissolve. Let it cool off. In this recipe, only use ⅓ cup of the sushi rice vinegar. Pour the rest of them into a glass jar and refrigerate for next time. (The sushi rice vinegar can store up to 6 months in the refrigerator.)
- When the rice is done, scoop it out and put into a mixing bowl.
- Slowly add ⅓ cup of sushi rice vinegar from step 6 into the hot cooked rice and mix it well. Then, let it cool down before wrapping.
- Wrap the bamboo sushi mat with a plastic wrap. This can keep the bamboo mat clean and easier to clean.
- Cut 11 long imitation crab sticks into shorter pieces. (It is around 14oz.)
- After, put the cut imitation crab sticks into a chopper. Chop until it's small pieces.
- The following step, put the chopped crab sticks into a bowl and add ½ cup of mayonnaise. Mix it well.
- Peel and slice 2 large ripe avocados.
- A regular seaweed sheet is 8 inches x 7.5 inches. Personally, I prefer to cut out 1.5-2 inches (height) of the nori because when you wrap the sushi rolls, it will look better. Therefore, the size of the nori sheet is around 8 inches x 6 inches. However, you don't have to cut the seaweed sheets. This is optional.
- Take a scoop of the seasoned rice from step 8 and spread on the nori. (Wet your hands a little bit before getting the sushi rice on the nori because it helps the rice not to stick on the hands when you spread the rice on the seaweed.)
- Flip the nori with rice. Now, the rice facing the bamboo mat and nori on the top.
- Scoop 3 big tablespoons of crab salad from step 12. And, put some sliced avocado.
- Roll up the nori with the bamboo mat. Slightly press it and shape the roll. (Remember don't press too hard because the filling will come out the ends.) See the video below the recipe card for details.
- Sprinkle some toasted sesame seeds (black or white) or roe. This is optional as well. Then, cut the rolls into pieces. (Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.)
Notes
Cooking tips for how to make homemade California sushi rolls:
Sushi rice:
- It is best to use Japanese rice for making sushi rice.
- I like to use an instant pot to cook rice because it is faster and the taste is better.
- Wash and drain the rice, put the washed rice into the instant pot and add water. Level off the rice and make sure the rice is covered by water. Close the lid and vent, push the manual button, adjust time for 6 minutes at high pressure and natural release pressure.
- Also, I like to make my own sushi rice vinegar. Put sugar, salt and vinegar in the pot and turn on a small fire and keep stirring until sugar and salt dissolve. Let it cool down. I used ⅓ cup or add sushi rice vinegar to your taste and store the rest in a glass jar for next time.
- If you use store bought sushi rice vinegar, please add to your taste because different brands are slightly different.
- Add the sushi rice vinegar to the hot cooked rice a little bit at a time and mix with the rice. Then, let the sushi rice cool down before wrapping.
Filling:
- I like to make crab salad by cutting the imitation crab sticks into shorter lengths. Then, put them in the chopper and chop it into small pieces. Put the chopped crab sticks into a bowl, add mayonnaise and mix it well.
- Peel and cut avocado into slices.
Wrapping:
- A regular seaweed sheet is 8 inches x 7.5 inches. Personally, I prefer to cut out 1.5-2 inches (height) of the nori because when you wrap the sushi rolls, it will look better. Therefore, the size of the nori sheet is around 8 inches x 6 inches. (However, you don't have to cut the nori/seaweed sheets, it is optional.)
- Besides, I like to use a plastic wrap to wrap the bamboo sushi mat, so the mat won't get messy, dirty and it is easier to clean.
- Wet your hands a little bit before getting the sushi rice on the nori, then spread the rice. It is because the rice won't stick on the hands when you try to spread the rice on the seaweed.
- Try to put the filling in the middle of the seaweed. Roll up the nori with the bamboo mat, then slightly press it and shape the roll. (Remember don't press too hard because the filling will come out the ends.)
Cutting:
- Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.
Leave a Reply