Delicate sushi rice layered with creamy avocado, crisp cucumber, and savory imitation crab, all wrapped in toasted nori.

These homemade California rolls offer restaurant-quality sushi with simple ingredients and step-by-step ease.

Why You’ll Love This Recipe

Authentic flavor — perfectly seasoned sushi rice and fresh fillings.

Hands-on fun — rolling sushi at home is engaging and rewarding.

Customizable — swap crab for shrimp, tuna, or veggie fillings.

Make-ahead friendly — rice can be cooled and prepped in advance.

Kid-approved — interactive rolling makes it a fun family activity.

What You’ll Need (Ingredient Highlights)

Sushi rice — short-grain rice seasoned with vinegar, sugar, and salt.

Avocado — ripe, sliced for creamy texture.

English cucumber — seeded and cut into thin strips for crunch.

Imitation crab — log style breaks into perfect strips.

Nori sheets — toasted seaweed wraps that hold everything together.

Pro Tips Before You Start

Rinse rice thoroughly to remove excess starch for ideal stickiness.

Spread rice thinly on a tray to cool evenly before rolling.

Keep hands wet to prevent rice from sticking during assembly.

Use a sharp, wet knife to slice rolls for clean edges.

How to Make California Rolls

Step 1: Cook & Season Rice
Rinse sushi rice until water runs clear.

Combine with water in a pot; bring to a boil.

Cover, reduce heat, and simmer 15 minutes.

In a bowl, whisk rice vinegar, sugar, and salt until dissolved.

Transfer rice to a sheet pan, sprinkle vinegar mixture, and gently toss.

Spread rice to cool for 10 minutes.

Step 2: Prepare Fillings
Slice 1 avocado thinly. Cut ½ cucumber lengthwise, remove seeds, and slice into strips.

Break 8 oz imitation crab into long pieces.

Step 3: Set Up Your Station
Lay a bamboo sushi mat on a work surface.

Keep a bowl of water and a scoop or measure for rice nearby.

Step 4: Assemble Rolls
Place a nori sheet shiny side down on the mat.

Wet hands and spread rice evenly, leaving a strip bare at the top.

Arrange avocado, crab, and cucumber in a line across the center.

Step 5: Roll & Shape
Lift the mat edge and fold over fillings; roll tightly into a log shape.

Wrap log in mat and gently press to seal.

Step 6: Slice
Dip a serrated knife in water. Slice roll into 8 pieces.

Repeat with remaining ingredients to make 4 rolls.

What to Serve It With

Soy sauce, wasabi, and pickled ginger for dipping.

A side of miso soup or edamame.

A light seaweed salad.

Variations & Substitutions

Swap crab for smoked salmon, shrimp tempura, or tofu.

Mix mayonnaise and sriracha into crab for a spicy filling.

Use brown rice or quinoa for a whole-grain twist.

Storage & Leftovers

Store rolls in an airtight container in the fridge up to 24 hours.

Cover cut sides with plastic wrap to prevent drying.

Best enjoyed fresh; rice texture changes if stored longer.

FAQs

How do I prevent rice from sticking to my hands?
Dip hands in water before handling rice and keep the water nearby.

Can I use seasoned rice vinegar in a pinch?
Yes, but adjust sugar and salt to taste.

What’s the best way to cut sushi rolls?
Use a very sharp knife, wetting the blade between cuts for clean slices.

Can I make rolls ahead of time?
Prepare rice and fillings ahead; assemble rolls just before serving.

Is it safe to use imitation crab?
Yes, ensure it’s fresh and stored properly until use.

How ripe should the avocado be?
Firm yet yielding for easy slicing without becoming mushy.

Can I freeze leftover sushi?
Freezing is not recommended; it alters rice texture and filling quality.

Final Thoughts

Mastering California roll sushi at home is easier than you think. With just a few simple steps, you’ll enjoy restaurant-style rolls tailored to your taste.