California Roll
Crispy-tender imitation crab, cool cucumber, and creamy avocado wrapped in sushi rice and nori. A beginner-friendly sushi roll with Japanese technique and satisfying texture in every bite.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 cups (uncooked) sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 2 sheets nori (seaweed sheets)
- 6 oz imitation crab stick
- ½ medium cucumber
- 1 ripe avocado
- 2 tbsp mayonnaise
- 2 tbsp soy sauce, for serving
Instructions
- 1
Rinse sushi rice in cold water until water runs clear, stirring gently with your hand, about 30 seconds per rinse. Repeat 3–4 times.
- 2
Combine rice and 1.75 cups cold water in a rice cooker. Cook until rice is tender and liquid is absorbed, about 15 minutes.
- 3
While rice cooks, whisk rice vinegar and sugar in a small bowl until sugar dissolves.
- 4
Transfer cooked rice to a large shallow bowl. Gently fold in vinegar mixture until rice is evenly coated.
- 5
Let rice cool to room temperature, about 10–15 minutes. Do not refrigerate.
- 6
Pat crab stick dry with a paper towel. Slice lengthwise into thin strips, then halve crosswise.
- 7
Slice cucumber lengthwise into thin matchsticks. Discard seedy center.
- 8
Halve avocado, remove pit, and slice into thin wedges. Toss gently with a pinch of salt to prevent browning.
- 9
Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny-side down on the mat.
- 10
Spread a thin layer of cooled rice (about 1/3 cup) across nori, leaving 1-inch border at top edge.
- 11
Arrange half the crab, cucumber, and avocado in a horizontal line across rice, about 1 inch from the bottom.
- 12
Roll sushi tightly away from you, using the mat as a guide. Seal by pressing the nori border with a wet fingertip.
- 13
Slice roll with a sharp wet knife, wiping blade after each cut. Repeat with second nori sheet and remaining fillings.
- 14
Arrange rolls on a plate. Mix mayonnaise with 1 tbsp soy sauce; drizzle over rolls.
- 15
Serve with remaining soy sauce on the side for dipping.
Tools you’ll need
- rice cooker or pot with lid
- bamboo sushi mat
- sharp knife
- cutting board
- shallow bowl for rice
- small mixing bowl
- paper towels
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