California Rolls

Updated October 1, 2025

Total Time: 1 hour 10 minutes

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients

For 4 servings (4 rolls)

  • Sushi Rice: 1 cup

  • Seasoned Rice Vinegar: 1 tablespoon

  • Nori Sheets: 4 large unseasoned, toasted seaweed sheets (8 × 5 inches each; see Tip)

  • Kanikama (Imitation Crab Sticks): 1 cup (5 ounces), finely chopped

  • Mayonnaise: 1½ tablespoons (plus extra for adjusting texture)

  • Persian (Mini) Cucumber: ½, seeded

  • Avocado: ½, pitted and peeled

  • Masago (Fish Roe): ¼ cup (optional; for coating; see Tip)

  • Soy Sauce & Wasabi: For serving

Preparation Instructions

Step 1: Cook Sushi Rice

Sushi rice requires precise preparation for optimal stickiness and flavor.

  1. Rinse 1 cup sushi rice under cold running water in a fine-mesh strainer for 30 seconds, until water runs clear. Drain completely.

  2. Transfer rice to a heavy-bottomed medium saucepan with 1¼ cups water. Let soak for 10 minutes to hydrate the grains.

  3. Bring to a boil over medium-high heat, then reduce to the lowest setting, cover tightly, and simmer undisturbed for 17 minutes. Do not lift the lid during cooking.

  4. Remove from heat and let rest, still covered, for 10 minutes. This allows steam to distribute evenly, ensuring tender, separate grains.

  5. Fluff the rice gently with a fork, then fold in the 1 tablespoon seasoned rice vinegar while warm. Let cool to room temperature before assembling.

Step 2: Prepare Nori Sheets

  1. Cut each large nori sheet into 8 × 5-inch rectangles using a sharp knife or kitchen shears. For crispier nori, briefly wave the sheet over a low open flame (1–2 seconds per side) to lightly toast. This prevents cracking during rolling.

Step 3: Prep Fillings

  • Kanikama-Mayo Mixture: In a small bowl, toss 1 cup chopped kanikama with 1½ tablespoons mayonnaise. If dry, add mayonnaise 1 teaspoon at a time until the mixture holds together.

  • Cucumber: Slice ½ seeded Persian cucumber into 4 long, thin spears (4–5 inches).

  • Avocado: Cut ½ avocado lengthwise into 8 thin slices (remove skin and pit first).

Step 4: Assemble the Roll

Use a bamboo rolling mat (shaped like a rectangle with small ridges) wrapped in plastic wrap for hygiene and non-stick rolling.

  1. Lay a nori sheet on the mat. Spread a thin, even layer of cooled sushi rice over the nori, leaving a ½-inch border at the top edge (this helps seal the roll).

  2. Alternative Technique: For easier handling, flip the nori-rice layer over so the nori faces up (rice side down on the mat). This prevents rice from sticking to the mat during rolling.

  3. Add Fillings: In the center of the nori, place a horizontal row of kanikama-mayo mixture. To one side, arrange 1 cucumber spear; to the other, place 2 overlapping avocado slices (upside-down to show the flesh side).

  4. Roll Tightly: Lift the bottom edge of the nori over the fillings, then use the bamboo mat to roll forward, applying gentle pressure to compact the filling. Tuck the sides inward as you roll, creating a tight cylinder. Repeat with remaining ingredients.

Step 5: Coat with Masago (Optional)

Place ¼ cup masago in a shallow dish. Roll each completed roll in masago until evenly coated. If using sesame seeds (substitute), toss the roll in seeds to achieve a nutty exterior.

Step 6: Slice and Serve

  1. Use a very sharp chef’s knife (dip in hot water between cuts to prevent tearing). Slice each roll into 8 even pieces.

  2. Serve with soy sauce, wasabi, and pickled ginger (optional) for a complete Japanese dining experience.

Pro Tips & Substitutions

Key Ingredient Notes

  • Kanikama vs. Snow Crab: For authenticity, use fresh cooked snow crab (1 cup, picked into chunks) instead of imitation crab. Imitation crab (kanikama) works well if unavailable, found in most freezer sections of Japanese supermarkets.

  • Nori Preparation: To enhance crispness, briefly toast nori over a gas flame (1–2 seconds per side) before rolling. This also prevents cracking when slicing.

  • Masago Alternatives: Replace masago with tobiko (flying fish roe) or sesame seeds for texture variation. Both are available at Asian markets or online.

Troubleshooting Common Issues

  • Soggy Rice: Avoid overfilling the rice layer on nori; a thin, even spread (⅛-inch thick) ensures structural integrity.

  • Difficult Rolling: Wet hands lightly before handling rice to prevent sticking. Keep the bamboo mat covered in plastic wrap for non-stick rolling.

Reader Q&A & Notes

  • Q: “Instead of flipping the nori-mat over, is there an easier way?”

A: Yes! Lay the nori on a flat surface (e.g., cutting board), spread rice, then invert the entire nori-rice layer onto the bamboo mat (plastic-side down). This eliminates the need to flip the rice blanket and keeps the nori centered.

  • Q: “How to store leftover rolls?”

A: Refrigerate wrapped in plastic wrap for up to 2 days. For best texture, consume within 1 day.

Enjoy this timeless California roll recipe, balancing creamy avocado, savory kanikama, and crisp nori in every bite!

You Might Also Like