Classic California Sushi Roll
Bring the taste of Japan to your kitchen with this **Classic California Sushi Roll** recipe—a timeless favorite that's as fun to make as it is delicious to eat. Featuring perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and your choice of imitation or real crab, all rolled in umami-packed nori sheets, this recipe delivers the iconic balance of flavors and textures that define sushi. Crafted with a simple bamboo mat, these rolls are perfect for sushi beginners and pros alike. Plus, the prep and cook times make it a surprisingly easy dish that’s ideal for a light lunch or impressive appetizer. Serve your homemade California rolls with soy sauce, fiery wasabi, and pickled ginger for an authentic sushi experience that’s fresh, flavorful, and Instagram-worthy. Perfect for sushi lovers seeking to recreate restaurant-quality rolls at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 pieces Nori sheets
- 8 ounces Imitation crab meat or real crab
- 1 medium Cucumber
- 1 large Avocado
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until all the water is absorbed.
Remove the rice from heat and let it stand, covered, for 10 minutes.
Meanwhile, in a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice into a large bowl and gradually fold in the vinegar mixture, letting the rice cool to room temperature.
Peel and slice the cucumber into thin strips (about 1/4 inch thick).
Cut the avocado into halves, remove the pit, scoop, and slice thinly.
Lay a bamboo sushi mat on a flat surface and put a sheet of nori on top, shiny side down.
With wet hands to prevent sticking, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Place about 2 ounces of crab, a few strips of cucumber, and a few slices of avocado along the center of the rice.
Using the bamboo mat, lift the edge closest to you and roll it over the filling, applying gentle pressure. Continue rolling to the top edge, sealing the roll by moistening the border with a bit of water.
With a sharp knife, cut the roll into 6 to 8 equal pieces, wiping the knife with a damp cloth between cuts.
Repeat the process with the remaining ingredients to make additional rolls.
Serve sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 36.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
