California Rolls

homemade California sushi rolls cut and stack up

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.

Course Main Course

Cuisine Asian, Japanese

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 538kcal

Author Tracy O.

Equipment

1 Instant pot pressure cooker or rice cooker
1 Pot
1 Bamboo sushi mat

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

US Customary - Metric

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 rinse 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. Press the manual button, set the time to 6 minutes at high pressure, then release the pressure naturally.
In the meantime, 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 it into a glass jar and refrigerate for next time. (The sushi rice vinegar can be stored in the refrigerator for up to 6 months.)
When the rice is done, scoop it out and put it 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 they're 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 it on the nori. (Wet your hands a little before placing the sushi rice on the nori, so it doesn't stick to your hands as you spread it on the seaweed.)
Flip the nori with rice. Now, the rice faces the bamboo mat, with nori on top.
Scoop 3 big tablespoons of crab salad from step 12. And put some sliced avocado.
Roll up the nori with the bamboo mat. Press it slightly 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. (Sharpen your knife. Use a wet paper towel to wipe the knife each time you cut the sushi rolls. This can help you cut the sushi better.)

Video

Notes

Cooking tips for how to Make Homemade California Rolls (Step-by-Step)

Making homemade California rolls is easier than you might think. The key to making restaurant-quality sushi at home is using properly cooked sushi rice, balancing the filling, and using a gentle rolling technique. Follow these step-by-step instructions to create fresh California rolls with the perfect texture and flavor.

Prepare the Sushi Rice

The foundation of a great California roll is properly cooked and seasoned sushi rice. For the best results, use Japanese short-grain sushi rice because it has the ideal sticky texture to hold the roll together.

I like to use an Instant Pot to cook sushi rice because it is convenient and consistently produces soft, evenly cooked rice.

Wash and drain the rice thoroughly.
Add the washed rice and the appropriate amount of water to the Instant Pot.
Level the rice evenly and make sure all the rice is covered with water.
Close the lid, seal the steam release valve, and cook on high pressure for 6 minutes. Allow the pressure to release naturally.

While the rice is cooking, prepare the sushi rice vinegar. I prefer making my own because it is simple and only requires three pantry ingredients: rice vinegar, sugar, and salt.

Add the sugar, salt, and rice vinegar to a small pot. Heat over low heat and stir until the sugar and salt completely dissolve. Let the mixture cool before using.

For this California roll recipe, I usually use about ⅓ cup of sushi rice vinegar, but the amount can be adjusted according to your taste. If you use store-bought sushi rice vinegar, add it gradually because different brands vary in sweetness and acidity.

Once the rice is cooked, gently mix the sushi rice vinegar into the hot rice a little at a time. Allow the seasoned sushi rice to cool to room temperature before assembling the California rolls.

Make the California Roll Filling

For the filling, I like to make a simple and creamy imitation crab salad.

Cut imitation crab sticks into shorter pieces.
Place them in a food chopper and pulse until finely chopped.
Transfer the chopped imitation crab to a bowl and mix with mayonnaise until well combined.
Peel and slice the avocado into thin, even pieces.

The creamy crab salad and buttery avocado create the classic California roll flavor and texture.

Roll the California Rolls

A standard nori sheet is usually about 8 x 7.5 inches. Personally, I like to trim about 1.5–2 inches from the height of the nori sheet because it creates a better proportion between the rice and filling. After trimming, the nori sheet is approximately 8 x 6 inches.

However, trimming the nori is completely optional. You can use the full sheet if you prefer a larger sushi roll.

To make rolling easier, I like to wrap my bamboo sushi mat with plastic wrap. This keeps the mat clean and prevents rice from sticking, making cleanup much easier.

Before handling the sushi rice, lightly wet your hands with water. This prevents the sticky rice from sticking to your fingers as you spread it over the nori.

Spread an even layer of sushi rice over the nori, then place the crab salad and avocado slices in the center. Use the bamboo mat to gently roll the sushi away from you while lightly pressing and shaping the roll.

Avoid pressing too firmly, as the filling may squeeze out of the sides.

Cut the California Rolls

For clean and beautiful sushi slices, use a sharp knife. A dull knife can crush the roll and make the rice stick.

Before each cut, wipe the knife blade with a damp paper towel or wet cloth. Keeping the knife slightly moist helps it glide through the sushi roll and creates neat, even slices.

Serve your homemade California rolls immediately with soy sauce, pickled ginger, and wasabi for the best flavor and texture.

Nutrition