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California Roll カリフォルニア巻き
5 from 12 votes

California Roll カリフォルニア巻き

California Roll カリフォルニア巻き is a sushi roll featuring sushi rice seasoned with rice vinegar, sugar, and salt, spread on nori seaweed sheets. Inside, imitation crab meat, cucumber, and avocado slices are combined, with Japanese-style mayonnaise beneath the fillings. White sesame seeds finish the roll, providing a delicate crunch and nutty flavor. This roll balances creamy avocado and tangy mayonnaise with fresh cucumber for a classic sushi experience.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 10 mins
Servings: 5 rolls
Calories: 416 kcal
Course: Main Course, Appetizer
Cuisine: Japanese

Ingredients

Sushi Rice
  • 2 cups rice
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 piece Kombu Kelp strip
  • 1.8 cups water
California Rolls
  • 5 nori seaweed sheets
  • 6 imitation crab meat kanikama
  • 1 cucumber
  • 1 avocado small
  • 5 tsp mayonnaise Japanese style
  • 5 tsp white sesame seeds

Instructions

Sushi Rice *6
    Cup of Yum
  1. Wash the rice under running water a few times. Drain the water and place the rice in a rice cooker.
  2. Add the strip of Kombu kelp and set the rice cooker to cook the rice.
  3. While the rice is being cooked in the rice cooker, prepare the sushi rice vinegar.
  4. Combine all sushi vinegar ingredients in a small saucepan and place over medium heat.
  5. Heat the vinegar till all sugar and salt dissolve. Set it aside.
  6. When the rice is cooked, transfer the rice to a Hangiri (or a mixing bowl) and pour the rice vinegar over and combine rice and vinegar. Set it aside. *7
Rolling California Rolls
  1. Cut the imitation crab meat in half, lengthwise.
  2. Cut the cucumber - long matchstick like.
  3. Slice the avocado to similar size and shape of crab meat and cucumber.
  4. Place a sheet of cling wrap over a bamboo sushi rolling mat. 
  5. Place a sheet of nori seaweed on the cling wrap. 
  6. Place a cup of sushi rice and spread it evenly and thinly with wet hands. 
  7. Fold over the other half of the cling wrap. Hold the ends of the cling wrap together and flip it over. 
  8. Spread 1 tsp of mayonnaise on the centre. *8
  9. Layout imitation crab meat over the mayonnaise.
  10. Place cucumber and avocado on the both side of the crab meat.
  11. With both hands, pinch the edge of the bamboo sushi rolling mat and rest of the fingers holding down the fillings as you roll the mat.
  12. When you completely rolled it, give it a squeeze with your both hands.
  13. Slice the sushi roll into 6 pieces.

Notes

  • Measure sushi rice carefully and adjust the quantity using a sushi rice calculator if needed.
  • Cut one-third off the nori sheet for smaller rolls and save leftovers for onigiri wrapping.
  • Use Lebanese or Japanese kyuri cucumber varieties for the signature crunch.
  • Japanese-style mayonnaise is preferred; if unavailable, use mayonnaise made with egg yolk.
  • White sesame seeds may be substituted with tobiko (flying fish roe) for a different texture.
  • After seasoning, keep sushi rice covered with a damp cloth to retain moisture.
  • Place mayonnaise under the fillings to prevent messy fingers while rolling.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 71g (24%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Cholesterol 8mg (3%) Sodium 1109mg (46%) Potassium 378mg (8%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 122IU (2%) Vitamin C 6mg (7%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 rolls

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 71g 24%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 1109mg 46%
Potassium 378mg 8%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 122IU 2%
Vitamin C 6mg 7%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.