California Sushi Roll

    1 hour

    Sushi rolls look amazing and they are not as hard to make as you think. This version is good because it doesn't involve any raw fish or unusual flavours.

    71 people made this

    Serves: 8 

    • Rice
    • 1 cup uncooked short grain white rice
    • 1 cup (250ml) water
    • 1/4 cup (60ml) rice vinegar
    • 1 tablespoon white sugar
    • Roll
    • 1/2 cup imitation crabmeat, finely diced
    • 1/4 cup mayonnaise
    • 8 sheets nori (dry seaweed)
    • 2 1/2 tablespoons sesame seeds
    • 1 cucumber, cut into thin strips
    • 2 avocados, pitted, peeled and sliced the long way

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. Rice: Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well and place in a covered saucepan or rice cooker with water. Bring to a boil then reduce heat to a simmer and cover the saucepan. Allow the rice to simmer until the top looks dry; about 15 minutes. Turn off the heat and let stand for 10 minutes to absorb the rest of the water.
    2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved then stir the mixture into the cooked rice until well combined. Allow the rice to cool then set aside.
    3. Roll: Mix the imitation crabmeat with mayonnaise in a bowl and set aside.
    4. To roll the sushi cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down on the plastic wrap. With wet fingers firmly pat a thin even layer of prepared rice over the nori, leaving 6mm uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
    5. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado and about 1 tablespoon of imitation crab mixture in a line across the nori sheet about 6mm from the uncovered edge.
    6. Pick up the edge of the bamboo rolling sheet then fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a cylinder about 4cm in diameter.
    7. Once the sushi is rolled wrap it in the mat and gently squeeze to compact it tightly.
    8. Cut each roll into 2cm pieces with a very sharp knife dipped in water.

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    Reviews in English (47)


    I used black sesame seeds since they show up better, and I think they look prettier. This was super easy to make and turned out wonderful for our first try making sushi. I'm so glad I came across this recipe. We have 4 sushi lovers in the family and now we can make it ourselves, and experiment with new things!!  -  12 May 2013


    not bad, but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice, you dissolve the salt with the sugar in the vinegar, so for one cup rice, it would be about 1/3 tsp salt. otherwise, this would be perfect.  -  23 Sep 2009  (Review from Allrecipes USA and Canada)


    Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo, I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat.  -  10 Dec 2009  (Review from Allrecipes USA and Canada)