🛒 Ingredients
- 200g cooked sushi rice
- 100g crab or imitation crab
- 1/2 avocado
- 1/2 cucumber
- 6 nori sheets
- Soy sauce
- Wasabi
- Rice vinegar
- Sesame seeds
👨🍳 Step-by-step instructions
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Prepare the rice: rinse until the water runs clear. Cook in a rice cooker or covered pot.
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Mix rice vinegar, sugar, and salt. Fold into the cooked rice using cutting motions to cool and season it.
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Place a sheet of nori on a bamboo mat covered with plastic wrap.
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With wet hands, spread a thin, even layer of rice over the nori. Flip it over so the rice side faces down.
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Arrange crab, avocado, and cucumber in the center of the exposed nori.
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Roll tightly using the bamboo mat, applying gentle pressure. Moisten the nori edge to seal the roll.
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Slice the roll into 8 pieces with a wet knife. Serve with soy sauce, wasabi, and pickled ginger.
💡 Chef's tip
Sushi rice must cool to room temperature before handling. Never in the fridge: it hardens and loses the sticky texture needed to shape.
📝 Our take
The California roll is the gateway to homemade sushi, and also one of the most versatile. The inside-out trick or covering with black sesame seeds makes a real visual difference. The avocado must be at the exact right point: ripe but still firm.
🍷 Wine & food pairing
Cold junmai sake or Japanese Sapporo or Kirin beer. Matcha green tea for the non-alcoholic version.
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