I stumbled on a single pantry swap that quietly makes my California Roll Recipes stand out.
I still get a small thrill when I roll up a California Crab Roll, even though I ruin the shape half the time. The sticky chew of Japanese short grain sushi rice gives each bite that classic, slightly sweet backbone and a ripe avocado adds that creamy sigh you want.
If you hunt through California Roll Recipes you’ll see a million takes, but this one is about balance not showmanship. Sushi Rice is what makes it hold together, I try little tricks to stretch flavor, sometimes it works, sometimes it dont, but it always makes me want more.
Ingredients
- Sushi rice: sticky mostly carbs, small protein, slightly sweet from vinegar seasoning.
- Rice vinegar: gives tangy, slightly sweet acidity, helps balance flavors and preserves rice.
- Nori: adds umami, iodine and minerals, crisp texture when toasted, salty sea taste.
- Imitation crab: mostly carbs and protein, processed but low fat, gives sweet seafood flavor.
- Avocado: creamy high in healthy fats and fiber, makes rolls rich and smooth, not sweet.
- Cucumber: crunchy low calorie adds fresh water content and mild vegetal flavor, some fiber.
- Japanese mayonnaise: rich tangy and creamy, adds umami and extra calories, use sparingly if dieting.
Ingredient Quantities
- 2 cups Japanese short grain sushi rice (uncooked)
- 2 1/4 cups water
- 1/3 cup rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon fine salt
- 6 sheets nori (seaweed)
- 8 ounces imitation crab sticks (surimi), about 225 g
- 1 ripe avocado
- 1 medium English cucumber
- 2 tablespoons Japanese mayonnaise (Kewpie), optional
- 2 tablespoons toasted sesame seeds
- Soy sauce for dipping
- Pickled ginger (gari), for serving
- Wasabi paste, for serving
How to Make this
1. Rinse 2 cups sushi rice under cold water until water runs almost clear, drain 30 minutes, then cook with 2 1/4 cups water in a rice cooker or on the stove: bring to a boil, cover, simmer 15 minutes, then let sit off heat 10 minutes.
2. While rice cooks, warm 1/3 cup rice vinegar with 3 tablespoons sugar and 1 teaspoon salt in a small pan just until sugar dissolves, then cool to room temp.
3. Transfer hot rice to a large bowl, gently fold in the vinegar mixture with a cutting motion so you don’t mash the grains, fan or blow on the rice to cool it to near room temperature and get that glossy sheen.
4. Prep fillings: shred or chop 8 ounces imitation crab and, if using, mix with 2 tablespoons Japanese mayo; seed and julienne 1 English cucumber into thin sticks; slice 1 ripe avocado into thin lengthwise slices (brush with a little of the cooled sushi vinegar or work fast to avoid browning).
5. Place a sushi mat on the counter and cover it with plastic wrap, place 1 sheet nori on the mat, wet your hands and spread a thin even layer of rice over the entire nori surface, leaving about 1 inch at the top edge clear so it can seal.
6. Sprinkle 2 tablespoons toasted sesame seeds over the rice, then carefully flip the nori so the rice faces down on the plastic wrap and the nori is facing up.
7. Arrange a line of crab, cucumber and avocado across the nori about 1 inch from the bottom edge, then lift the mat and start rolling away from you, tucking the filling in and pressing firmly but gently to make a tight roll; moisten the top bare edge of nori to seal.
8. Transfer roll to a cutting board, wet a very sharp knife and slice into 6 to 8 pieces, wiping the knife clean and rewetting between cuts for neat slices.
9. Repeat with remaining nori and fillings until everything is used up, keeping finished rolls covered with a damp towel so the rice doesnt dry out.
10. Serve the California crab rolls with soy sauce, pickled ginger and wasabi; quick tips: keep your hands damp to stop rice sticking, dont overfill the roll, and chill the knife briefly if the rice or avocado gets gummy while slicing.
Equipment Needed
1. Rice cooker or heavy bottomed pot with a tight fitting lid
2. Fine mesh sieve or colander for rinsing and draining the rice
3. Measuring cups and measuring spoons for rice water and seasonings
4. Small saucepan to warm the rice vinegar, sugar and salt
5. Large mixing bowl glass or wooden to transfer and fold the hot rice
6. Rice paddle or wooden spoon for gently cutting and folding the rice
7. Bamboo sushi rolling mat and plastic wrap to keep everything from sticking
8. Very sharp chef knife for neat clean slices
9. Cutting board, and a small towel or tray to keep things tidy
10. Clean damp kitchen towel and a small bowl of water to wet your hands and the knife so the rice doesnt stick
FAQ
California Crab Rolls (Sushi) Recipe Substitutions and Variations
- Japanese short grain sushi rice: use Calrose or any short/medium‑grain rice if you cant find true sushi rice. If you only have arborio, rinse it well and cook the same way, texture will be a bit creamier.
- Imitation crab (surimi): swap for cooked lump crab meat, chopped cooked shrimp, or smoked salmon. For a veg option try firm tofu, flaked and tossed with a little mayo and seasoning.
- Avocado: replace with thin ripe mango slices for a sweet creamy note, or with cream cheese slices (Philadelphia style) for richness, or just extra cucumber if you want more crunch.
- Japanese mayonnaise (Kewpie): use regular mayo plus about 1/2 teaspoon rice vinegar (and a pinch sugar) to mimic the tang, or mix mayo with a little lemon juice; Greek yogurt can be blended in for a tangier lighter option.
Pro Tips
– Keep the rice warm but not hot when you season it, fold gently with a cutting motion and fan it a bit so it gets that shiny look, but dont overwork it or youll end up mushy rice.
– For avocado and cucumber: pick an avocado thats ripe but still slightly firm, slice thin and work fast or brush slices with a little of the cooled sushi vinegar so they dont brown. Also seed and pat the cucumber dry so the roll doesnt get soggy.
– Wet your hands and the knife often, and wipe the knife between cuts for clean slices. If the avocado or rice gets sticky chill the blade briefly under cold water or in the fridge, then dry and cut in one smooth motion.
– Dont overfill the roll, press firmly but gentle when rolling, and let finished rolls rest under a damp towel for a few minutes so they settle and slice neater.
California Crab Rolls (Sushi) Recipe
I stumbled on a single pantry swap that quietly makes my California Roll Recipes stand out.
6
servings
386
kcal
Equipment: 1. Rice cooker or heavy bottomed pot with a tight fitting lid
2. Fine mesh sieve or colander for rinsing and draining the rice
3. Measuring cups and measuring spoons for rice water and seasonings
4. Small saucepan to warm the rice vinegar, sugar and salt
5. Large mixing bowl glass or wooden to transfer and fold the hot rice
6. Rice paddle or wooden spoon for gently cutting and folding the rice
7. Bamboo sushi rolling mat and plastic wrap to keep everything from sticking
8. Very sharp chef knife for neat clean slices
9. Cutting board, and a small towel or tray to keep things tidy
10. Clean damp kitchen towel and a small bowl of water to wet your hands and the knife so the rice doesnt stick
Ingredients
2 cups Japanese short grain sushi rice (uncooked)
2 1/4 cups water
1/3 cup rice vinegar
3 tablespoons granulated sugar
1 teaspoon fine salt
6 sheets nori (seaweed)
8 ounces imitation crab sticks (surimi), about 225 g
1 ripe avocado
1 medium English cucumber
2 tablespoons Japanese mayonnaise (Kewpie), optional
2 tablespoons toasted sesame seeds
Soy sauce for dipping
Pickled ginger (gari), for serving
Wasabi paste, for serving
Directions
- Rinse 2 cups sushi rice under cold water until water runs almost clear, drain 30 minutes, then cook with 2 1/4 cups water in a rice cooker or on the stove: bring to a boil, cover, simmer 15 minutes, then let sit off heat 10 minutes.
- While rice cooks, warm 1/3 cup rice vinegar with 3 tablespoons sugar and 1 teaspoon salt in a small pan just until sugar dissolves, then cool to room temp.
- Transfer hot rice to a large bowl, gently fold in the vinegar mixture with a cutting motion so you don’t mash the grains, fan or blow on the rice to cool it to near room temperature and get that glossy sheen.
- Prep fillings: shred or chop 8 ounces imitation crab and, if using, mix with 2 tablespoons Japanese mayo; seed and julienne 1 English cucumber into thin sticks; slice 1 ripe avocado into thin lengthwise slices (brush with a little of the cooled sushi vinegar or work fast to avoid browning).
- Place a sushi mat on the counter and cover it with plastic wrap, place 1 sheet nori on the mat, wet your hands and spread a thin even layer of rice over the entire nori surface, leaving about 1 inch at the top edge clear so it can seal.
- Sprinkle 2 tablespoons toasted sesame seeds over the rice, then carefully flip the nori so the rice faces down on the plastic wrap and the nori is facing up.
- Arrange a line of crab, cucumber and avocado across the nori about 1 inch from the bottom edge, then lift the mat and start rolling away from you, tucking the filling in and pressing firmly but gently to make a tight roll; moisten the top bare edge of nori to seal.
- Transfer roll to a cutting board, wet a very sharp knife and slice into 6 to 8 pieces, wiping the knife clean and rewetting between cuts for neat slices.
- Repeat with remaining nori and fillings until everything is used up, keeping finished rolls covered with a damp towel so the rice doesnt dry out.
- Serve the California crab rolls with soy sauce, pickled ginger and wasabi; quick tips: keep your hands damp to stop rice sticking, dont overfill the roll, and chill the knife briefly if the rice or avocado gets gummy while slicing.
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: 260g
- Total number of serves: 6
- Calories: 386kcal
- Fat: 10.8g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 3.3g
- Cholesterol: 15mg
- Sodium: 733mg
- Potassium: 240mg
- Carbohydrates: 61g
- Fiber: 3.5g
- Sugar: 8.3g
- Protein: 13.3g
- Vitamin A: 200IU
- Vitamin C: 2.3mg
- Calcium: 38mg
- Iron: 0.8mg
