California Roll Japanese Style

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A beloved Japanese-American inside-out sushi roll featuring crab, cucumber, and avocado wrapped in seasoned sushi rice and nori, then coated with toasted sesame seeds. Made entirely by hand using traditional sushi techniques, this California Roll is fresh, balanced, and far better than store-bought.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 3 gSugar
• 12 gProtein
• 780 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the sushi rice

• 1.5 cups short-grain Japanese sushi rice
• 1.75 cups cold water
• 3 tablespoons rice vinegar
• 1.5 tablespoons granulated sugar
• 1 teaspoon fine sea salt

For the rolls

• 4 full sheets of nori seaweed
• 8 oz imitation crab sticks (surimi), halved lengthwise
• 1 medium Japanese cucumber, cut into 1/4-inch matchsticks
• 1 ripe Hass avocado, sliced into 1/4-inch strips
• 2 tablespoons toasted white sesame seeds
• 2 tablespoons toasted black sesame seeds
• 1 teaspoon wasabi paste (optional)

For serving

• Soy sauce
• Pickled ginger (gari)
• Extra wasabi

Directions

1. Rinse the rice in cold water 3 to 4 times until the water runs nearly clear, then drain well. Combine with 1.75 cups water in a rice cooker or heavy pot, soak 15 minutes, then cook covered over low heat for 18 minutes. Remove from heat and let rest, covered, for 10 minutes.
2. Meanwhile, whisk the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Transfer the warm rice to a wooden bowl and gently fold in the seasoning with a cutting motion using a flat paddle. Cool to room temperature, fanning occasionally to give the rice a glossy sheen.
3. Prepare the fillings: slice cucumber into thin matchsticks (remove seeds if using regular cucumber), halve and peel the avocado then slice into strips, and cut the crab sticks in half lengthwise so they lay flat.
4. Set up a bamboo rolling mat (makisu) covered with a sheet of plastic wrap. Lay a nori sheet shiny-side down on top of the plastic. Wet your hands and spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 1/2-inch strip bare at the far edge.
5. Sprinkle the rice generously with a mixture of white and black sesame seeds, then cover with another sheet of plastic wrap. Press lightly, then flip the whole stack over so the rice is now face-down on the mat and the bare nori side faces up. Remove the top plastic wrap.
6. Spread a small dab of wasabi across the middle of the nori, then arrange cucumber, avocado, and crab sticks in a tight horizontal line across the center of the sheet.
7. Lift the edge of the bamboo mat closest to you and roll forward, tucking the fillings snugly inside. Use the bottom plastic wrap to help press and seal the roll tightly. Press gently along the seam to compact, then unroll and set aside. Repeat with the remaining nori, rice, and fillings.
8. Unwrap each roll, wet a very sharp knife, and slice each into 8 even rounds, wiping the blade with a damp cloth between cuts. Arrange on a plate and serve immediately with soy sauce, pickled ginger, and extra wasabi.

Cook’s Notes

• Always wet your hands and knife before handling sushi rice to prevent sticking and keep the grains intact.
• Toast sesame seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant for deeper, nuttier flavor.
• Use the firmest, ripest-but-not-mushy avocado so the slices hold their shape when rolling and slicing.
• Covering the rice with plastic wrap during rolling keeps hands clean and creates the signature sesame-crusted uramaki exterior.
• For best texture and flavor, eat the rolls within 2 hours of making; refrigerated rice hardens quickly and nori becomes chewy.

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