Make homemade sushi with this easy California roll recipe featuring perfectly seasoned sushi rice, imitation crab, avocado, and cucumber. This step-by-step guide covers how to cook sushi rice, roll sushi like a pro, and customize with different fillings. Get tips on achieving the right texture, preventing sticking, and slicing clean rolls for a restaurant-quality presentation.

Ingredients
Perfect Sushi Rice
- 2 cups Japanese short or medium-grain rice
- 2 1/2 cups cold water
- 5 Tbsp sushi vinegar
Homemade Sushi Vinegar
Combine the following ingredients and dissolve over low heat, then let cool:
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 2 tsp sea salt
California Roll Ingredients
- 1/2 lb imitation crab meat (log-shaped crab meat is easiest to work with)
- 1 ripe yet firm avocado
- 1/2 medium cucumber, peeled and sliced into long julienne strips
- Toasted nori seaweed sheets
- Toasted sesame seeds
- A sushi rolling mat (or parchment paper as an alternative)
Dips and Sauces
- Soy sauce (regular or low sodium)
- Wasabi paste or powder
Spicy Mayo
- 1 Tbsp mayonnaise
- 1 tsp Sriracha hot chili sauce (adjust to taste)
Instructions
Cooking Sushi Rice (Rice Cooker & Stovetop Methods)
- Rinse rice under cold water until the water runs clear. Drain well.
- Rice Cooker Method: Cook according to the rice maker’s white rice setting, then proceed to step 4.
- Stovetop Method:
- Place drained rice in a heavy saucepan with 2 1/2 cups cold water.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium and cook covered for 7-8 minutes, until the water is absorbed. Do not lift the lid.
- Lower heat to very low and cook for another 6 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Transfer the hot rice to a large bowl and fluff to remove clumps.
- Let the rice cool slightly, then stir in the cooled sushi vinegar.
Assembling California Rolls
- Wrap the sushi mat in plastic wrap for easy cleanup.
- Fold nori sheets in half and split them.
- Toast sesame seeds in a dry pan over medium heat, stirring until golden.
- Slice avocado and cucumber into thin strips.
- Spread a handful of sushi rice evenly onto a half-sheet of nori, keeping your hands wet to prevent sticking.
- Flip the rice-covered nori over so the rice faces down.
- Arrange crab meat, avocado, and cucumber across the center of the nori.
- Using the sushi mat, roll tightly away from you, applying gentle pressure to form a firm roll.
- Sprinkle toasted sesame seeds over the roll while it is still on the mat.
- Use a sharp knife moistened with a damp paper towel to slice the roll into even 1-inch pieces. Slice quickly for clean cuts.
Tips
- Keep your hands wet when working with sushi rice to prevent sticking.
- Use a very sharp knife to ensure clean slices.
- Chill avocado slightly for easier slicing and handling.
- Press rolls firmly to maintain shape but avoid crushing the ingredients.
Variations and Substitutions
- Swap imitation crab for real crab meat for a more authentic flavor.
- Use brown sushi rice for a healthier alternative.
- Add cream cheese for a Philadelphia roll twist.
- Include tempura shrimp instead of crab for a crunchy variation.

FAQs
Can I make sushi rice ahead of time?
Yes, but sushi rice is best used fresh. Store at room temperature for a few hours, covered with a damp cloth. Avoid refrigeration, as it hardens the rice.
How do I keep my sushi from falling apart?
Ensure your roll is tight and do not overfill with ingredients. Apply firm pressure while rolling.
Can I use regular rice instead of sushi rice?
No, sushi rice has the right texture and stickiness for rolling. Regular rice won’t hold together properly.
Serving Suggestions
- Serve with miso soup and seaweed salad.
- Pair with pickled ginger and wasabi for extra flavor.
- Enjoy with a cup of green tea or sake.
Why You’ll Love This Recipe
- Easy to make at home with simple ingredients.
- Customizable with various fillings and toppings.
- A fun and rewarding dish to prepare for gatherings or special occasions.
- Fresh, flavorful, and more budget-friendly than restaurant sushi.
Sushi Rice and California Rolls Recipe
9
servings1
hour20
minutesIngredients
Perfect Sushi Rice
2 cups Japanese short or medium-grain rice
2 1/2 cups cold water
5 Tbsp sushi vinegar
Homemade Sushi Vinegar
Combine the following ingredients and dissolve over low heat, then let cool:
4 Tbsp rice vinegar
2 Tbsp sugar
2 tsp sea salt
California Roll Ingredients
1/2 lb imitation crab meat (log-shaped crab meat is easiest to work with)
1 ripe yet firm avocado
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted nori seaweed sheets
Toasted sesame seeds
A sushi rolling mat (or parchment paper as an alternative)
Dips and Sauces
Soy sauce (regular or low sodium)
Wasabi paste or powder
Spicy Mayo
1 Tbsp mayonnaise
1 tsp Sriracha hot chili sauce (adjust to taste)
Directions
- Cooking Sushi Rice (Rice Cooker & Stovetop Methods)
- Rinse rice under cold water until the water runs clear. Drain well.
- Rice Cooker Method: Cook according to the rice maker’s white rice setting, then proceed to step 4.
- Stovetop Method:
- Place drained rice in a heavy saucepan with 2 1/2 cups cold water.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium and cook covered for 7-8 minutes, until the water is absorbed. Do not lift the lid.
- Lower heat to very low and cook for another 6 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Transfer the hot rice to a large bowl and fluff to remove clumps.
- Let the rice cool slightly, then stir in the cooled sushi vinegar.
- Assembling California Rolls
- Wrap the sushi mat in plastic wrap for easy cleanup.
- Fold nori sheets in half and split them.
- Toast sesame seeds in a dry pan over medium heat, stirring until golden.
- Slice avocado and cucumber into thin strips.
- Spread a handful of sushi rice evenly onto a half-sheet of nori, keeping your hands wet to prevent sticking.
- Flip the rice-covered nori over so the rice faces down.
- Arrange crab meat, avocado, and cucumber across the center of the nori.
- Using the sushi mat, roll tightly away from you, applying gentle pressure to form a firm roll.
- Sprinkle toasted sesame seeds over the roll while it is still on the mat.
- Use a sharp knife moistened with a damp paper towel to slice the roll into even 1-inch pieces. Slice quickly for clean cuts.

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