I present simple sushi rolls at home with step-by-step photos and a surprising twist on classic imitation crab, avocado, and cucumber fillings.
I used to think making California sushi at home was one of those things you leave to restaurants, but after playing with imitation crab and ripe avocados I changed my mind. I love that this recipe sits squarely between Simple Sushi Rolls At Home and a little weekend project, so if you’ve ever typed What Do You Need To Make Sushi into the search bar this is for you.
My photos show the messes and the wins, and yeah sometimes a roll falls apart, but the flavors still sing. Try it once, you might get hooked and wonder why you waited so long.
Ingredients
- Sushi rice: short grain sticky when cooked, mainly carbs and a bit of protein.
- Rice vinegar: bright mild tang for rice, adds a touch of sweetness.
- Nori sheets: dried seaweed, low calorie and iodine rich, gives savory umami.
- Imitation crab: processed fish, provides protein, cheaper than real crab.
- Avocado: creamy, rich in heart healthy fats and fiber, makes rolls decadent.
- Cucumber: crisp low calorie crunch, adds hydration and a fresh bite.
- Toasted sesame seeds: nutty sprinkle, small boost of fiber and healthy fats.
- Soy sauce: salty umami hit, high sodium so it’s best used sparingly.
- Pickled ginger: sweet tangy palate cleanser, refreshes and helps digestion between bites.
Ingredient Quantities
- 1 1/2 cups sushi rice (short grain), uncooked
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 8 full size nori sheets
- 8 ounces imitation crab (surimi), shredded or roughly chopped
- 1 medium cucumber, seeds removed and cut into thin strips
- 2 ripe avocados, peeled and sliced
- 1 tablespoon toasted sesame seeds (optional)
- Soy sauce, about 1/4 cup for serving
- Pickled ginger (gari), about 4 ounces for serving
- Wasabi paste, 1 to 2 teaspoons or to taste
How to Make this
1. Rinse 1 1/2 cups sushi rice under cold water until water runs almost clear, drain, then combine with 1 3/4 cups water in a rice cooker or a small pot; cook until tender, then let sit covered 10 minutes off the heat.
2. While the rice cooks, warm 3 tablespoons rice vinegar with 2 tablespoons granulated sugar and 1 teaspoon fine salt in a small bowl or microwave just enough to dissolve sugar and salt; stir until clear.
3. Transfer the hot rice to a large shallow bowl (wood or glass is best), gently drizzle the vinegar mixture over it and fold with a rice paddle or wooden spoon while fanning to cool the rice to near room temp; dont smash the grains, just fold and separate them. Cover with a damp towel.
4. Prep the fillings: remove seeds from 1 medium cucumber and cut into thin matchsticks, shred or roughly chop 8 ounces imitation crab, peel and slice 2 ripe avocados, and if using toast 1 tablespoon sesame seeds in a dry pan until fragrant.
5. Set up your rolling station: a bamboo mat wrapped in plastic wrap, a small bowl of water to wet your hands, and a very sharp knife. Place a full size nori sheet on the mat with the shiny side down.
6. With wet hands take about 3/4 cup of rice and spread it evenly over the nori leaving a 1 inch top margin; work quickly so rice doesnt stick too hard. If you like sesame seeds on the outside sprinkle them over the rice now and press gently to adhere.
7. Flip the nori sheet over so the rice is facing down on the plastic-wrapped mat and the nori side is up. Arrange a line of shredded crab, a few cucumber sticks and avocado slices across the lower third of the nori.
8. Using the mat, roll the nori over the filling, pressing firmly but gently to form a tight log; continue rolling to the top margin and seal the edge with a little water. Give the roll one firm squeeze along the mat to shape it.
9. Transfer roll to a cutting board and slice into 6 to 8 pieces with a very sharp knife dipped in water between cuts so it doesnt stick; wipe the knife clean and wet again if needed. Repeat with remaining sheets and fillings.
10. Serve with about 1/4 cup soy sauce, pickled ginger and 1 to 2 teaspoons wasabi to taste. If you made extra, store rolls tightly wrapped in plastic in the fridge and eat within a day for best texture.
Equipment Needed
1. Rice cooker or a small heavy-bottomed pot with lid
2. Fine-mesh sieve or colander for rinsing rice
3. Large shallow wooden or glass bowl (for seasoning and cooling the rice)
4. Rice paddle or sturdy wooden spoon
5. Bamboo sushi rolling mat wrapped in plastic wrap
6. Very sharp chef’s knife for clean slices
7. Cutting board
8. Two small bowls (one for the vinegar mix, one for water to wet your hands)
9. Measuring cups and spoons
FAQ
Homemade California Sushi Rolls Recipe Substitutions and Variations
- Sushi rice: use Calrose or any short to medium grain rice, or try short-grain brown rice if you want more fiber though texture will be firmer.
- Imitation crab: swap for cooked lump crab, chopped cooked shrimp, or flaked canned tuna; for a veg option use shredded firm tofu or hearts of palm.
- Cucumber: replace with thin carrot sticks, jicama or red bell pepper for crunch, or quick-pickled daikon for extra zip.
- Soy sauce: use tamari for gluten free, or coconut aminos if you avoid soy; low sodium soy also works fine.
Pro Tips
1. Get the rice texture right: cool it by fanning and folding gently so the grains stay separate dont mash them. The vinegar mix should be warm when you add it not boiling, that helps it absorb without making the rice soggy.
2. Work fast with the nori, it gets soggy quick. Keep a damp towel over your finished rolls and a dry surface for new sheets, wet your hands often so the rice wont stick to you.
3. Cutting trick for clean slices: use a very sharp knife, dip it in hot water and wipe it between cuts so the rice and avocado dont drag. If a roll squashes, rewrap it in plastic and press with the mat to reshape before slicing.
4. Avocado and leftovers: pick ripe but firm avocados and brush or spritz them with a little lime or lemon so they brown slower, or press plastic wrap straight onto the cut surface. Store rolls tightly wrapped in the fridge and eat within a day because rice loses its best texture fast.
Homemade California Sushi Rolls Recipe
I present simple sushi rolls at home with step-by-step photos and a surprising twist on classic imitation crab, avocado, and cucumber fillings.
8
servings
260
kcal
Equipment: 1. Rice cooker or a small heavy-bottomed pot with lid
2. Fine-mesh sieve or colander for rinsing rice
3. Large shallow wooden or glass bowl (for seasoning and cooling the rice)
4. Rice paddle or sturdy wooden spoon
5. Bamboo sushi rolling mat wrapped in plastic wrap
6. Very sharp chef’s knife for clean slices
7. Cutting board
8. Two small bowls (one for the vinegar mix, one for water to wet your hands)
9. Measuring cups and spoons
Ingredients
1 1/2 cups sushi rice (short grain), uncooked
1 3/4 cups water
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1 teaspoon fine salt
8 full size nori sheets
8 ounces imitation crab (surimi), shredded or roughly chopped
1 medium cucumber, seeds removed and cut into thin strips
2 ripe avocados, peeled and sliced
1 tablespoon toasted sesame seeds (optional)
Soy sauce, about 1/4 cup for serving
Pickled ginger (gari), about 4 ounces for serving
Wasabi paste, 1 to 2 teaspoons or to taste
Directions
- Rinse 1 1/2 cups sushi rice under cold water until water runs almost clear, drain, then combine with 1 3/4 cups water in a rice cooker or a small pot; cook until tender, then let sit covered 10 minutes off the heat.
- While the rice cooks, warm 3 tablespoons rice vinegar with 2 tablespoons granulated sugar and 1 teaspoon fine salt in a small bowl or microwave just enough to dissolve sugar and salt; stir until clear.
- Transfer the hot rice to a large shallow bowl (wood or glass is best), gently drizzle the vinegar mixture over it and fold with a rice paddle or wooden spoon while fanning to cool the rice to near room temp; dont smash the grains, just fold and separate them. Cover with a damp towel.
- Prep the fillings: remove seeds from 1 medium cucumber and cut into thin matchsticks, shred or roughly chop 8 ounces imitation crab, peel and slice 2 ripe avocados, and if using toast 1 tablespoon sesame seeds in a dry pan until fragrant.
- Set up your rolling station: a bamboo mat wrapped in plastic wrap, a small bowl of water to wet your hands, and a very sharp knife. Place a full size nori sheet on the mat with the shiny side down.
- With wet hands take about 3/4 cup of rice and spread it evenly over the nori leaving a 1 inch top margin; work quickly so rice doesnt stick too hard. If you like sesame seeds on the outside sprinkle them over the rice now and press gently to adhere.
- Flip the nori sheet over so the rice is facing down on the plastic-wrapped mat and the nori side is up. Arrange a line of shredded crab, a few cucumber sticks and avocado slices across the lower third of the nori.
- Using the mat, roll the nori over the filling, pressing firmly but gently to form a tight log; continue rolling to the top margin and seal the edge with a little water. Give the roll one firm squeeze along the mat to shape it.
- Transfer roll to a cutting board and slice into 6 to 8 pieces with a very sharp knife dipped in water between cuts so it doesnt stick; wipe the knife clean and wet again if needed. Repeat with remaining sheets and fillings.
- Serve with about 1/4 cup soy sauce, pickled ginger and 1 to 2 teaspoons wasabi to taste. If you made extra, store rolls tightly wrapped in plastic in the fridge and eat within a day for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 218g
- Total number of serves: 8
- Calories: 260kcal
- Fat: 5.9g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 3g
- Cholesterol: 3mg
- Sodium: 1135mg
- Potassium: 276mg
- Carbohydrates: 44g
- Fiber: 3g
- Sugar: 11g
- Protein: 7g
- Vitamin A: 50IU
- Vitamin C: 4mg
- Calcium: 49mg
- Iron: 1.2mg
