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California Roll Sushi

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Low-SodiumHeart-Healthy ❤️Pescatarian 🐟

California Roll Sushi features seasoned sushi rice rolled inside-out with toasted sesame, crisp cucumber, ripe avocado, and a light crab-mayo filling. Each bite is balanced—slightly tangy rice, nutty seeds, and fresh, creamy textures—ideal for a casual dinner, party platter, or make-ahead sushi night.

  • Prep45 mins
  • Cook15 mins
  • Serves8
  • DifficultyMedium
California Roll Sushi
  1. 1

    Rinse the rice in several changes of water until the rinse water runs clear, drain well, then place it in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce to a simmer, and cover. Let the rice simmer until the surface looks dry, about 15 minutes. Turn off the heat and let it sit for 10 minutes to absorb the remaining water.

  2. 2

    In a small bowl, mix the rice vinegar and sugar until the sugar dissolves, then stir this mixture into the cooked rice until well combined. Let the rice cool and set it aside.

  3. 3

    Combine the imitation crabmeat with mayonnaise in a bowl and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Place a sheet of nori, shiny side down, on the plastic. With wet fingers, press a thin, even layer of the prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge. Sprinkle about 1/2 teaspoon sesame seeds over the rice and gently press them in. Carefully flip the nori so the seaweed side faces up.

  4. 4

    Arrange 2 or 3 long cucumber spears, 2 or 3 avocado slices, and about 1 tablespoon of the imitation crab mixture in a line across the nori, about 1/4 from the uncovered edge. Lift the edge of the bamboo mat, fold the bottom edge up to enclose the filling, and roll tightly into a cylinder about 1 1/2 inch in diameter. After rolling, wrap the roll in the mat and gently squeeze to compact it firmly.

  5. 5

    Slice each roll into 1 inch pieces using a very sharp knife dipped in water.