California Roll Sushi

California roll sushi
California roll sushi

California Roll Sushi

By David Calito      

April 18, 2015

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The California roll is a makizushi, a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado.In the 1960s, Los Angeles, California became the entry point for sushi chefs from Japan seeking to make their fortune in the United States. The Tokyo Kaikan restaurant then featured one of the first sushi bars in Los Angeles.

  • Prep: 45 mins
  • Cook: 20 mins
  • 45 mins

    20 mins

    1 hr 5 mins

  • Yields: 20 servings


2 cups uncooked white rice

1/2 cup seasoned rice vinegar

1 teaspoon white sugar

1 teaspoon salt

1/4 pound cooked crab meat

1 tablespoon mayonnaise

5 sheets nori (dry seaweed)

1 avocado, sliced

1/4 cup red caviar, such as tobiko

1 cucumber, seeded and sliced into strips

2 tablespoons drained pickled ginger, for garnish

2 tablespoons soy sauce

4 cup water


Wash and clean all vegetables

Wrap a sushi rolling mat completely in plastic wrap and set aside.

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.

Combine crab meat with mayonnaise in a small bowl. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer.

Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat.

Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger and soy sauce.

Enjoy it with some sake and sashimi.


Nutrition Facts

Serving Size4 Pieces.
Total Fat4g
Saturated Fat1g
Total Carbohydrates20g
Dietary Fiber3g

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