This tastes as good as any restaurant California roll. For best results, be sure to use sushi rice.

California sushi rolls are a popular variation of sushi that originated in the United States. This type of sushi roll is known for its delicious combination of flavors and textures, featuring fresh ingredients like crabmeat, avocado, and cucumber. The California sushi roll has become a staple in many sushi restaurants and is enjoyed by sushi enthusiasts around the world.

With its creamy avocado, crunchy cucumber, and delicate crabmeat, California sushi rolls offer a delightful balance of flavors. The rolls are typically made with sushi rice, nori (seaweed sheets), and a variety of fillings. They are then rolled up using a bamboo mat and cut into bite-sized pieces.

Making California sushi rolls at home allows you to customize the ingredients and enjoy the flavors of this popular sushi creation anytime you want. Whether you’re hosting a sushi night with friends or simply craving a taste of sushi, California sushi rolls are a delicious and satisfying choice.

PREP: 1 HOUR + STANDING

MAKES: 64 PIECES

INGREDIENTS

• 2 cups sushi rice, rinsed and drained
• 2 cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons black sesame seeds
• Bamboo sushi mat
• 8 nori sheets
• 1 small cucumber, seeded and julienned
• 3 ounces imitation crabmeat, julienned
• 1 medium ripe avocado, peeled and julienned
• Reduced-sodium soy sauce, prepared wasabi, and pickled ginger slices (optional)

INSTRUCTIONS

1. In a large saucepan, combine the rice and water. Let it stand for 30 minutes. Then, bring it to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 10 minutes.
2. In a small bowl, combine rice vinegar, sugar, and salt, stirring until the sugar is dissolved.
3. Transfer the rice to a large shallow bowl. Drizzle it with the vinegar mixture. Using a wooden paddle or spoon, stir the rice with a slicing motion to cool it slightly. Cover it with a damp cloth to keep it moist. Note: The rice mixture can be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.
4. Sprinkle toasted and black sesame seeds onto a plate and set it aside. Place the sushi mat on a work surface, with the mat rolling away from you, and line it with plastic wrap. Place ¾ cup of rice on the plastic. With moistened fingers, press the rice into an 8-inch square. Top it with one nori sheet.
5. Arrange a small amount of cucumber, crab, and avocado about 1½ inches from the bottom edge of the nori sheet. Roll up the rice mixture over the filling, using the bamboo mat to lift and compress the mixture as you roll. Remove the plastic wrap as you roll.
6. Remove the mat and roll the sushi rolls in sesame seeds. Cover them with plastic wrap. Repeat the process with the remaining ingredients to make eight rolls. Cut each roll into eight pieces. Serve with soy sauce, wasabi, and ginger slices if desired.

Enjoy your homemade sushi rolls! They make a delicious and satisfying meal or appetizer, perfect for sushi lovers and those looking to explore the world of sushi-making in the comfort of their own kitchen.