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California rolls are popular for a reason. You can’t go wrong with crab and avocado wrapped in creamy mayonnaise and cucumber slices. If you’ve ever wanted to try making sushi at home, this is a great recipe to start with.
If you love the taste and texture of California rolls, you’ll want to give this sushi bake a try. Loaded with salmon and crab, and topped with a flavorful sriracha mayonnaise, it’s hearty and satisfying.
california roll sushi recipe
Why make homemade California rolls? First of all, it’s very simple. Even if you’re not a sushi pro, the instructions are detailed step-by-step. Additionally, all the ingredients can be found at regular grocery stores, and some may even be at home. And the best part? You can customize the rolls to your liking. Add some crab, fill it with avocado, and you’re the star! You can also add extra sauce on top. Yuzu sauce, Japanese barbecue sauce, Sriracha, etc. as you like!
Now let’s talk about the taste of these rolls. They are like little slices of heavenly sushi. Imagine this. Creamy mayo-laced crab, crunchy cucumber, and buttery avocado are all wrapped up in a blanket of sushi rice and seaweed. It’s a classic flavor combination, and it’s popular for good reason. You can dip these beauties in soy sauce, add a little wasabi for a kick, and some pickled ginger for some zing.
Materials needed
Here’s a quick summary of what’s inside California rolls! Feel free to mix and match ingredients and sauces. Being able to customize your own sushi is one of the best parts of making sushi from scratch. (Exact measurements are in the recipe card below.)
- sushi and rice: This is the heart of the roll, providing a sticky and flavorful base to hold everything together.
- seaweed sheet: It’s like a sushi wrapper. It adds a little saltiness and a bit of crunch. There’s no real substitute here, but you can find seaweed sheets at most grocery stores and online.
- Crab fish: The star of the show, bringing some meaty goodness to the mix. You can also use raw crab if you wish!
- mayonnaise: Adds creaminess and blends beautifully with crab. If you’re feeling adventurous, try spicy mayonnaise. You can also use cream cheese!
- avocado: Adds creaminess and mellow flavor to the roll cake.
- english cucumber: A vegetable that adds a refreshing texture. You can also swap it out with regular cucumbers, carrot sticks, or even radishes or peppers for a change.
california sushi roll recipe
Grab your bamboo mat and let’s roll! California rolls are surprisingly easy to make and so delicious! Everyone will become a sushi fan.
Preparation of ingredients
- Prepare the mat: Wrap the bamboo mat in one direction with plastic wrap, and in the other direction wrap the entire perimeter of the bamboo mat with plastic wrap to prevent the rice from sticking. I like to place a bamboo mat over my cutting board to keep a flat, clean work surface.
- crab mix: Remove 8 crab sticks from the bag and cut them into small pieces. Add to a bowl with mayonnaise and mix the crab and mayonnaise together to further loosen the crab and mix thoroughly. If you would like to add more crab sticks at this point, you can do so.
- avocado slices: Cut the avocado in half, remove the seed, remove the flesh from the skin, and cut into 1/2-inch slices.
- cucumber stick: Cut off both ends of the cucumber and slice into sticks. One cucumber yields 8 sticks equally. There is no need to peel the cucumber.
forming and rolling
- Cover the seaweed with rice: Lay the bamboo mat covered with plastic wrap flat on your work space. Next, spread seaweed on the mat. Spread about 1/4 cup of sushi rice evenly over the nori.
- crab mix layer: Flip the nori so that the rice is face down on the mat. Next, add 3 to 4 tablespoons of the crab mixture evenly in the middle of the nori in a horizontal line.
- Add ingredients: Add 2 cucumbers next to the crab and place the avocado on top.
- roll: Holding the bottom edge of the sushi mat, gently fold the nori over the bean paste to secure everything in place. Then, continue to roll the California roll upwards, keeping firm, even pressure. Take your time, especially on the first roll. Make sure the filling doesn’t stick out from the sides.
- Please pack securely: Once the rolls are together, roll them tightly again in the bamboo mat to make sure everything has a uniform cylindrical shape.
- Cut into rolls: Use a sharp knife to slice the sushi into individual rolls. Use one straight cut on each to avoid sawing back and forth.
- provide additional services: Serve California rolls with wasabi, ginger, and soy sauce.
If you don’t have a bamboo mat:
If you don’t have a bamboo sushi mat, you can also use parchment paper wrapped with about 4 layers of plastic wrap. When rolling California rolls, special care must be taken to maintain even pressure throughout.
Take your California roll to the next level!
Try this easy variation for a delicious twist on the classic California roll. Adding various ingredients and sauces is part of the fun.
- Get creative with the sauce: Experiment with different sauces, including dips and drizzles. Try sweet chili sauce, eel sauce, Kewpie mayonnaise, or a mix of soy sauce and sriracha.
- Try different wraps: Traditional California rolls are made with nori, but you can switch to soy paper for a milder flavor, or use rice paper for a refreshing seaweed-free option.
- perfect rice: I want to check if the sushi rice is firm. just right. It should be sticky, but not too sticky. Before cooking, wash thoroughly and season with rice vinegar, sugar and salt. Introducing a wonderful sushi rice recipe!
store leftovers
California rolls are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can eat it right out of the fridge, so it’s perfect for a quick lunch!
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Wrap the bamboo mat in one direction with plastic wrap, and in the other direction wrap the entire perimeter of the bamboo mat with plastic wrap to prevent the rice from sticking. I like to place a bamboo mat over my cutting board to keep a flat, clean work surface.
Remove 8 crab sticks from the bag and cut them into small pieces. Add the crab to the bowl with the mayonnaise and mix the crab and mayonnaise together to further loosen the crab and mix thoroughly. If you would like to add more crab sticks at this point, you can do so.
Cut the avocado in half, remove the seed, remove the flesh from the skin, and cut into 1/2-inch slices.
By cutting off the ends of the cucumber and slicing it into sticks, you can cut one cucumber into 8 pieces. There is no need to peel the cucumber.
Lay the plastic wrap-covered bamboo mat flat on your work space. Spread seaweed on the mat. Spread about 1/4 cup of sushi evenly over the nori.
Flip the nori so that the rice is face down on the mat. Add 3 to 4 tablespoons of the crab mixture evenly in the middle of the nori in a horizontal line.
Place two cucumbers next to the crab and place an avocado on top.
Holding the bottom edge of the sushi mat, gently fold the nori over the bean paste to secure everything in place. Continue rolling the sushi on top, maintaining even pressure. Take your time, especially on the first roll. Make sure the filling doesn’t stick out from the sides.
Once the rolls are together, roll them tightly again in the bamboo mat to make sure everything comes together into a uniform cylindrical shape.
Use a sharp knife to slice the sushi into individual rolls. Use one straight cut on each and do not saw back and forth.
Arrange the sushi on a plate with wasabi, ginger, and soy sauce.
calorie: 743kcalcarbohydrates: 154gprotein: 13gfat: 6gSaturated fat: 1gPolyunsaturated fats: FourgMonounsaturated fats: 2gTrans fat: 0.01gcholesterol: 3mgsodium: 59mgpotassium: 254mgfiber: 6gsugar: 1gVitamin A: 83IUVitamin C: 2mgcalcium: 33mgiron: 3mg
Nutritional information is automatically calculated and should only be used as a rough guide.