California Sushi Roll

A classic favorite on the West Coast, the California Roll is a staple in many sushi lovers’ hearts. With a simple combination of sweet and savory flavors, this roll brings together the freshness of cucumber and avocado, the richness of imitation crab meat, and the subtle taste of nori seaweed.

Ready Time

45 mins

Yields

7 servings

Ingredients

Short-grain Japanese rice 3 1/2 cups
Nori sheets 7
Rice vinegar 1/2 cup
Sugar 1 tablespoon
Salt 1 teaspoon
Cucumber 2
Avocado 3
Imitation crab meat 1 cup
Seaweed salad 1 cup

Instructions

Prepare the rice by rinsing it thoroughly and soaking it in water for 30 minutes.

Drain the water and cook the rice according to the package instructions using a 1:1 ratio of water to rice.

Once cooked, allow the rice to cool down.

In a small bowl, mix together the rice vinegar, sugar, and salt.

Stir until the sugar and salt dissolve.

Once the rice has cooled, pour the vinegar mixture over the rice and mix well.

Cut the cucumber and avocado into thin slices.

Cut the imitation crab meat into small pieces.

Lay a nori sheet flat on a sushi mat or a piece of parchment paper.

Spread a thin layer of rice onto the nori sheet, leaving about 1 inch of space at the top.

Place a few pieces of cucumber and avocado in the middle of the rice.

Add a few pieces of imitation crab meat on top.

Roll the sushi using the mat or parchment paper, applying gentle pressure to form a compact roll.

Repeat the process with the remaining ingredients to make a total of 7 rolls.

Slice each roll into 8 equal pieces using a sharp knife.

Serve with seaweed salad on the side.

Note: To serve, place a slice of the California roll on a plate, and top it with a spoonful of seaweed salad.

Notes

Make sure to use short-grain Japanese rice, as it’s specifically designed to hold together well and give you that iconic sushi texture.

For the rice preparation, rinse it thoroughly to remove excess starch, and soak it in water for 30 minutes to allow it to absorb the right amount of water.

Don’t overcook the rice, as it should be slightly sticky and firm.

When mixing the rice vinegar, sugar, and salt, make sure the sugar and salt are fully dissolved to get that perfect balance of flavors.

When laying out the nori sheet, make sure to leave about 1 inch of space at the top, as this will help you roll the sushi more easily.

Don’t overfill the sushi roll with ingredients, as this can make it difficult to roll and can cause it to fall apart.

Keep the ingredients balanced and sparse for a cleaner roll.

Use a sharp knife to slice the rolls, as this will give you a clean cut and prevent the roll from tearing.

Serve the California roll with a side of seaweed salad, and consider garnishing with pickled ginger for an added pop of flavor and color.

You should end up with 7 rolls, each sliced into 8 equal pieces, giving you a total of 56 sushi pieces.