California Rolls | How to make California Rolls

By Chef (Mrs) Reetu Uday Kugaji  |  9th Jun 2016  |  
4 from 1 review Rate It!
  • California Rolls, How to make California Rolls
  • Prep Time


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Video for key ingredients

  • Homemade Mayonnaise

About California Rolls Recipe

A California roll is a makizushi, a kind of sushi roll, usually made inside-out, filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal.

California Rolls

Ingredients to make California Rolls

  • Prepared sushi rice - 540 gm.
  • Cooked crab meat- 230 gm.
  • Japanese mayonnaise- 05 tbsp.
  • English cucumber- 1/2
  • Avacados- 02 nos.
  • lemon for Avacado - 1/2
  • Nori sheets - 08
  • White sesame seeds- ¼ th cup
  • Black sesame seeds- ¼ th cup
  • For Preparing the California Roll:
  • Bamboo mat, covered with plastic wrap
  • Tezu (vinegared hand-dipping water): 1/4 cup water + 2 tsp. rice vinegar
  • For Toppings: (Optional)
  • Ikura (Salmon Roe)
  • Tobiko (Flying fish Roe)
  • For Accompaniments:
  • Wasabi Sauce: 60 ml (1/4 cup)
  • Pickled ginger: 60 gm (1/4 cup)
  • Chopsticks: 15 pairs

How to make California Rolls

  1. Pre-preparation: Crab meat: combine the crab meat with Japanese mayonnaise and mix together. Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.
  2. Avocado: Peel, pit, and cut into ¼" thick slices, squeeze the lemon juice over the avocado to prevent browning (enzymatic browning). Nori: Cut off ⅓ and use ⅔ sheet of nori.
  3. Prepare the bamboo mat, covered with plastic wrap and Tezu (vinegared hand-dipping water).
  4. To Roll a Sushi: Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
  5. Turn the nori sheet over so that the rice is facing down. Line the edge of nori sheet at the bottom of the bamboo mat.
  6. Place the cucumber, crab meat, and avocado at the bottom of the nori sheet. Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
  7. Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat. With a very sharp knife, cut each roll in half and then cut each half into 3 pieces.
  8. Remember to clean the knife with a damp cloth after every few cuts or else it will stick to the rolls while cutting. Turn the cut California rolls on end, top it with OPTIONAL Ikura (Salmon Roe) and Tobiko (Flying fish Roe)
  9. And arrange on a Sushi Plates. Serve with Wasabi sauce, Pickled Ginger and Chop Sticks.

My Tip:

Cover the completed rolls with a damp muslin cloth at all times to prevent it from drying.

Reviews for California Rolls (1)

Sakshi Khanna2 years ago

Awesome! Now I can make california rolls at home :)