California Rolls at Home
Crispy, creamy California rolls with imitation crab, avocado, and cucumber—no raw fish required. A fun, achievable dinner that beats takeout.
- Total time
- 45 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups (cooked) sushi rice
- 1.5 tbsp rice vinegar
- 1 tsp sugar
- 2 sheets nori (seaweed sheets)
- 6 oz imitation crab stick
- 1 medium avocado
- ½ medium cucumber
- 3 tbsp soy sauce
- 1 tsp wasabi
Instructions
- 1
Cook sushi rice according to package directions. Spread on a plate to cool, ~5 minutes.
- 2
Whisk rice vinegar and sugar together until sugar dissolves.
- 3
Fold vinegar mixture into cooled rice until evenly coated. Let cool to room temperature.
- 4
Cut crab stick into thin matchsticks about 3 inches long.
- 5
Slice avocado in half, remove the pit, and cut into thin lengthwise slices.
- 6
Cut cucumber in half lengthwise, then slice into thin matchsticks about 3 inches long.
- 7
Place one nori sheet shiny-side down on a bamboo mat. Wet your fingertips with water.
- 8
Spread about 3/4 cup rice evenly across the nori, leaving a 1/2-inch border at the top.
- 9
Lay crab, avocado, and cucumber in a tight line across the center third of the rice.
- 10
Roll tightly from the bottom, using the mat to guide. Seal the edge with water.
- 11
Repeat with the second nori sheet and remaining fillings.
- 12
Slice each roll into 8 pieces using a sharp, wet knife with a gentle sawing motion.
- 13
Mix soy sauce and wasabi in a small bowl.
- 14
Serve rolls with soy-wasabi dipping sauce immediately.
Tools you’ll need
- pot with lid
- plate
- small bowl
- bamboo sushi mat
- sharp knife
- cutting board
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