Sushi Rice and California Rolls Recipe

The California roll; my favorite! I’m not a brave sushi goer (no raw fish for me!), but I sure do love my California rolls. I crave these topped with spicy mayo and dipped in a wasabi/soy sauce concoction… mmm. It’s also pretty inexpensive to make sushi at home. With the right tools and this tutorial, you’ll be a pro in no time.

It’s been an exciting week in my kitchen. First selyodka, now sushi and a bunch of other things in between, just wait until next week! ;). I’m just wild like ‘dat. I’m posting this because I’ve received plenty of requests for a sushi tutorial over the years and I think I make a mighty good Cali roll. My husband agrees πŸ™‚

OUR LATEST VIDEOS

Ingredients for Perfect Sushi Rice:

2 cups Japanese short or medium grain rice (such as Homai or California Calrose)
2 to 2 1/2 cups cold water*
5 Tbsp Sushi Vinegar
(Make your own sushi vinegar by combining the following 3 ingredients andΒ dissolvingΒ them together over low heat on the stove, then let the mixture cool):
4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt (I used sea salt)

Sushi Rice & California Rolls Recipe

*Use 2 cups water for the stovetop rice cooking method and 2 1/2 cups water for the rice maker method.

I called my favorite sushi place and they told me they use Homai (California Calrose) rice to make their sushi. So I trotted over to the store and purchased the same one. It was perfect!

Ingredients for California Roll:

1/2 lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with)
1 Avocado, ripe but still firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed
Toasted sesame seeds
A sushi rolling mat + Plastic wrap to cover the mat. Β If you don’t have a sushi mat, try using parchment paper instead.

Sushi Rice & California Rolls Recipe-6

Dips/Sauces for California roll:

Soy sauce (regular or low sodium)
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) Β or to taste

Sushi Rice & California Rolls Recipe-5

How to Cook Perfect Sushi Rice (Rice Maker orΒ Stove-top):

1. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) (no salt required!) and cook on the white rice setting then skip to step #4

sushi-rice-and-california-rolls
2. For the stove top method: Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly andΒ set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.

3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with Japanese meals.

4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.

Sushi Rice & California Rolls Recipe-9

5. Let the rice cool down a little. It should still be very warm when you stir in your sushi vinegar.

Sushi Rice & California Rolls Recipe-11

Assembling your California Rolls:

1. Wrap yourΒ in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).

Sushi Rice & California Rolls Recipe-7

2. Fold the pieces of nori in half to split them.

Sushi Rice & California Rolls Recipe-13

3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies and crab meat.

sushi-rice-and-california-rolls-1

4. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.

sushi-rice-and-california-rolls-2

5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).

sushi-rice-and-california-rolls-3

6. Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.

sushi-rice-and-california-rolls-4

7. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

sushi-rice-and-california-rolls-5

I learned my sushi making skills after reading Mom’s culinary textbook from her college days, a little bit of trial-and-error and picked up some tips (like the wet knife and the plastic wrapped-sushi matt) from Ree Drummond.

sushi-rice-and-california-rolls-4

Sushi Rice and California Rolls Recipe

4.95 from 20 votes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls πŸ™‚
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Servings: 9 rolls

Ingredients

Ingredients for Perfect Sushi Rice:

  • 2 cups Japanese short or medium grain rice
  • 2 1/2 cups cold water
  • 5 Tbsp Sushi Vinegar
  • Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:
  • 4 Tbsp Rice vinegar
  • 2 Tbsp sugar
  • 2 tsp salt I used sea salt

Ingredients for California Rolls:

  • 1/2 lb Imitation crab meat p.s. the "log" shaped crab meat is the easiest to work with
  • 1 Avocado ripe but still firm
  • 1/2 medium cucumber peeled and sliced into long julienne strips
  • Toasted Nori Seaweed
  • Toasted sesame seeds
  • A sushi rolling mat $2 at Cost Plus World Market If you don't have a sushi mat, try using parchment paper instead.

For Dips/Sauces:

  • Soy sauce regular or low sodium
  • Wasabi paste or wasabi powder
  • For spicy mayo: Mayonnaise ~1 Tbsp and Sriracha hot chili sauce (~1 tsp) or to taste

Instructions

How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.

  1. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
  2. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
  3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
  4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
  5. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar

Assembling your California Rolls:

  1. Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
  2. Fold the pieces of nori in half to split them.
  3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
  4. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
  5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
  6. Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
  7. Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

Final Final Picmonkey Hashtag banner

sushi-rice-and-california-rolls-2

 

Read comments/reviewsAdd comment/review

  • Valentyna
    April 25, 2018

    Thank you very much for sharing! You have so many wonderful recipes, Natasha! It is time to publish a book – I am not kidding. Reply

    • Natasha's Kitchen
      April 25, 2018

      You’re welcome Valentyna! I’m happy to hear how much you’re enjoying the recipes. I plan on creating my first cookbook this year so stay tuned! Thanks for following and sharing your thoughtful comments! Reply

  • Debbie Vuch
    April 12, 2018

    We love sushi & are going to try this sushi recipe tonight. It sounds so good! The tempura sushi mentioned in the comments also sounds devine!! Do you have a recipie for that? Would love to try it!
    Thanks
    Deb Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Deb! I haven’t tried making tempura sushi, but I sure do love the restaurant version. I guess I will have to learn! πŸ™‚ Reply

  • Marilyn
    March 6, 2018

    I am going to try your recipe today but am confused about something that perhaps I missed when reading the instructions….the ingredients say 2 1/2 cups cold water but then say to add 2 cups to the rice to cook. Is the 1/2 cup reserved for something else that I didn’t see? Anxious to try this….it looks delish! Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Marilyn, it is 2 1/2 cups if you use a rice maker and 2 cups if you use the stove-top method. I will be sure to clarify that in the recipe. I hope you love it! πŸ™‚ Reply

  • Olga
    December 12, 2017

    Very delicious! I did already 3 times . Thank you so much for this recipe, Natasha. Reply

    • Natasha's Kitchen
      December 12, 2017

      You’re welcome Olga! I’m glad to hear how much you love the recipe. Thanks for sharing! Reply

  • Graycee
    November 29, 2017

    Hi Natasha,

    Have you ever made the rice ahead of time and then assembled the sushi a day or two later? I’m curious if the texture would be wrong if it sat in the fridge a couple of days. Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Graycee, it will change the texture of the rice if you wait. The rice is softest and easiest to work with on day one and tends to seem dryer as time goes on. Reply

  • September 14, 2017

    This is one of the best sushi roll recipes I have ever seen. I love sushi and I love to know and try different types of sushi. I was wondering to make sushi roll at home with the help of my sushi tools. I am definitely gonna try this. I hope it will taste good and kids will like it. Thanks for sharing such an amazing sushi recipe. Reply

    • Natasha's Kitchen
      September 14, 2017

      You’re welcome Steve! That’s quite the compliment! I’m happy to hear how much you enjoy the recipe! Thanks for sharing πŸ™‚ Reply

  • Melodie
    June 14, 2017

    How long would this last in the fridge? Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Hi Melodie, I personally think sushi tastes best fresh when the rice isn’t firm with refrigeration but it will last as long as your veggies and avocado inside are fresh (1-2 days) Reply

  • March 29, 2017

    Hi Natasha,

    You may want to try my favorite Sushi, which is….. A deep fried tempura softshell crab sushi. came across this at a little place in Woodbridge Va. I have now perfected it. Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Mmmm that sounds fantastic!! Reply

  • Julie
    January 21, 2017

    Hi Natasha! Made this sushi today, also I deep fried it in tempura batter and it was amazing! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      Wow that does sound amazing!! πŸ™‚ Reply

  • Tatyana
    December 28, 2016

    My all time favorite combo is
    Flake crab meat mixed with spicy mayo and scallions. Put that on the rice and then add blanched asparagus and roll. Has such a great taste and crunch to it. Yummmmmmmm. I’ve been making sushi for probably 6 years now and still it’s my fave . Reply

    • Natasha's Kitchen
      December 28, 2016

      Mmmmm! That does sound good! Reply

  • November 3, 2016

    Good, step-by-step recipe, great for those who make sushi for the first time! However, the phrase “makes 9 rolls” confused me – and I literally understood 9 rolls that one person can eat; I doubled the amount of rice, and later I found out that it’s meant 9 strips of rolls…We ate rice the whole week … Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Hi Lidia, yes 1 sushi roll usually has 6 to 8 sushi pieces depending on how thickly you slice them. Doubling it would definitely make a lot of sushi! Reply

  • August 24, 2016

    These are my favorite! I bought all the goodies to make it including the roller and look forward to making them soon! Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      That’s so great! It sounds like you have a new favorite! Reply

  • Marianna
    May 20, 2016

    Awesome recipe!!! i tried making rice many different ways and in the end I regret about why I didn’t make it this way! The filling I changed up because we don’t eat crab!
    Thank you Natasha for all your hard work! I know you hear it a lot! But I want to say it again and again! God bless you and help you come up with more awesome recipes! All glory be to him he makes everything in our life’s possible! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Marianna, I’m so happy to hear that my blog is a blessing to your family. Thank you so much for sharing that with me πŸ˜€. Reply

  • cavan
    March 20, 2016

    ahh, i want to make it but just to make sure do u need to use any utensils other then knife? and where can i get the rice imitation crab meat? Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      It is very helpful to have a sushi mat. They are very inexpensive on AmazonReply

      • cavan
        March 23, 2016

        then what about the rice and imitation crab meat? Reply

        • Natasha
          natashaskitchen
          March 23, 2016

          For the crab meat, you just slice it with a knife and for the rice, you just need a pot to cook. Reply

  • Eliza
    February 13, 2016

    Hi! I’m going to be making this today or tomorrow. Can you use sushi rice instead of japanese rice? I can’t find it in my store. Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      The rice is called California calrose rice. Are you able to find calrose? Reply

  • February 4, 2016

    I rice is not sticky enough. I wasn’t able to form it correctly. Maybe I got a wrong type of rice? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Did you use Calrose rice and followed cooking instructions for sushi rice? Did you use rice vinegar? Is there anything else you might have changed? Reply

  • MG
    January 27, 2016

    Just made this!! so easy and so yummy!!! i was reluctant being my first time but it turned out great! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      I am so happy to hear that! Thank you for sharing that with me πŸ™‚ Reply

  • January 22, 2016

    Perfect! We love it! Making another batch today! Thanks a lot!!! Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      You are welcome, I’m glad you like it πŸ˜€. Reply

  • Tanya C
    January 21, 2016

    Hey Natasha! I love your site and come back to it often to look up different recipes. But lately, it’s been REALLY slow! It’s painful even trying to type this comment. I type and it takes a few seconds for the words to appear on screen. I even disabled my flash and that seemed to help a little, but all these ads make your site very slow and difficult to navigate. Thanks for all your hard work! Blessings! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      Hi Tanya, I will let me ad manager know but I know they will want to know the following: what browser are you using (chrome, safari, etc) and what device (desktop computer, iphone, ipad)? Are you possibly having a slow internet connection or is it just my site that is loading slow for you? I’m not seeing the issue on my screen but I definitely want to get this resolved for you. Thank you so much for taking the time to let me know! Reply

      • Tanya C
        January 22, 2016

        I tried on 3 different computers, my laptop, husband’s and at work. Using Chrome. We have very fast internet connection and I’m not having this problem with any other site. Works fine when I browse on my phone (no room for ads). My husband took a look at your site and said that it was flash heavy and needs to be optimized. All modern websites are removing flash entirely and using HTML5 (?) LOL! Whatever that means. This tech talk is way over MY head. All I want is to be able to use your site without the major lag. Reply

        • Natasha
          natashaskitchen
          January 22, 2016

          Thank you so much for writing back! I do know what you’re talking about and my ad manager is working on getting those up and running on my site. I’m sorry you’re having that experience :(. Hopefully things will be better very soon! Reply

  • Charlotte
    December 4, 2015

    have you tried your sushi mat in a ziploc bag? It seems to work well and fits almost exactly Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      That’s so smart! I love that idea! Thanks charlotte πŸ™‚ Reply

  • Nadia
    September 29, 2015

    Hi, Natasha
    If I just have seasoned rice vinegar. What would i do? Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      In the ingredients there are instructions to make your own sushi vinegar using rice vinegar. Look towards the top of the blog post where the ingredients are listed. That is what I do to make my own. Reply

  • Mary
    September 7, 2015

    Excellent! This was a huge hit for my kids and hubby. I thought it would be an appetizer but it was so yummy I kept making rolls until all ingredients were gone. Great dinner and super easy and fun! Thank you! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      That’s fantastic! I’m glad you enjoyed the process! I love making these with a friend or one of my sisters πŸ™‚ Reply

  • Gaelle
    August 27, 2015

    Hey Natasha!
    I just wanted to tell you that I made this sushi for my parents (I’m under 18) and all of us loved them. This recipe makes for some really delicious sushi! Kudos on this, ant thank you for the amazing recipe! Reply

    • Natasha
      natashaskitchen
      August 27, 2015

      Thank you so much for the awesome review! Kudos to you for making sushi when you are under 18!! Very impressive! πŸ™‚ Reply

  • Marlys
    August 23, 2015

    Thanks for the great instructions. Locally I can buy brown rice sushi that I love. I tried to use brown rice of several different types to make my own brown rice sushi, but have not had any success. Do you have any tips on how to make brown rice sushi? Do I need a particular brand of brown rice? Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      I’ve never tried making brown rice sushi so I don’t know. I’d recommend doing a google search and following a reputable recipe site with good reviews. I wish I had a better answer for you. I love brown rice but I just haven’t tested it with sushi to figure out how to make it sticky enough to work well. Reply

  • Cheryl
    August 20, 2015

    The recipe makes for some wonderful sushi. However, it is a bit frustrating dealing with this website, since it automatically scrolls to the bottom of the page every 10 seconds, while you are trying to study the recipe. Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      Thank you for the nice review! Also thanks for letting me know that you’re having that experience. That is definitely not normal and I will contact my ad company right away! Thank you again for sharing that with me. Reply

  • Tina
    May 8, 2015

    What about the salt and sugar? while putting vinegar, do i just add salt and sugar too? Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      Hi Tina,
      “(Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool):
      4 Tbsp Rice vinegar
      2 Tbsp sugar
      2 tsp salt (I used sea salt)”

      If you aren’t using “sushi vinegar”, you want to do the method above. Does that answer your question? Reply

  • Carmen
    April 22, 2015

    Hi Natasha,
    When you say it makes 9 rolls, do you mean it makes 9 rolls before you cut them into 1 inch pieces, or makes 9-1 inch rolls? Reply

    • Natasha
      natashaskitchen
      April 22, 2015

      Yes, it makes 9 rolls full rolls before cutting them into 1-inch pieces. πŸ™‚ Reply

  • Anna
    March 31, 2015

    Hi there!!!
    I had tried to make sushi at home before but had not succeeded. I must say this is a great recipe. The sushi rice turned out just perfect and the whole family loved the rolls.
    Thank you so much!!! Reply

    • Natasha
      natashaskitchen
      March 31, 2015

      Oh that’s just awesome! I’m so happy you all loved the recipe! Thanks Anna πŸ™‚ Reply

  • meg
    January 6, 2015

    wow thats awsome Reply

  • Tracy
    September 7, 2014

    I struggle to get my rice the right consistency. ;-( Reply

    • Natasha
      natashaskitchen
      September 7, 2014

      Did you make it according to the above instructions and use the correct rice? Reply

  • Cristina
    August 16, 2014

    You are awesome! I just saw these:) I just LOVE LOVE Sushi, cannot wait to try these. BTW with smoked salmon, avocado and cucumber its one of my favorites but these look for sure so good. Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      I love the idea of smoked salmon since I’m not brave enough for raw fish πŸ™‚ Reply

    • amber
      August 17, 2015

      hi,I know this comments a little late but why do you cut the nori in half? Reply

  • Flyfisher Scholl
    August 9, 2014

    Absolutely love this recipe! It was easy and simple to follow. I made a mistake and put the seaweed outside instead of inside and still came out great. Last May, I went to go visit my son and his family in the South and made it for them. I ended up making a plate full of the of the recipe and my daughter-in-law wants to make it for her family. Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      I’m so glad you liked it! Thanks for a great review! Reply

  • Betty
    June 13, 2014

    Question, can yu sub the sushi rice with sticky rice? Reply

    • Natasha
      natashaskitchen
      June 13, 2014

      I haven’t tried that so I can’t really say? Do you mean like a cooked sticky rice? Do you prepare it a special way? Reply

      • Betty
        June 14, 2014

        I just dicoverd sticky rice, but basically its high on glucose or somethg like that, and that what makes it sticky and all you do is steam the rice. Reply

  • Natasha yorga
    June 1, 2014

    Hi Natasha the recipe is fantastic and the recipe is very good thank you for the recipe Reply

    • Natasha
      natashaskitchen
      June 1, 2014

      I’m so glad you loved it πŸ™‚ Thanks for a great review! I sure appreciate it πŸ™‚ Reply

  • S
    May 23, 2014

    Yummy!!! Thanks for the recipe Reply

    • Natasha
      natashaskitchen
      May 23, 2014

      You are welcome :). Reply

  • CHARBEL KHALIL
    April 2, 2014

    THANK YOU πŸ™‚ Reply

  • Rosa
    March 25, 2014

    Natasha! I love your website, first of all. Every single recipe I’ve tried so far has worked. I am so glad I found it! We just made this sushi for the first time and it turned out wonderful! Thank you for posting such great recipes:) Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      Fantastic!! I’m so glad you were able to utilize the tutorial. Honestly, I pull it up everytime to make the rice and make sure I didn’t miss anything :). Thanks so much for your awesome feedback πŸ™‚ Reply

  • Yelena
    March 24, 2014

    I just made these today and they turned out sooooooo Good! Exactly like at sushi place. I cant believe i was hesitant tomake them before. My husband really loved them too. Thank you for the recipe!!
    P.s I used parchment paper paper to roll them and it turned out great! Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      Great job Yelena, thank you for such a good review :). Reply

  • March 24, 2014

    Wow! Thank you! This is such a great tutorial – I LOVE sushi! Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      You’re so welcome! I still use my own tutorial when I make it. I hope it’s helpful to you!! πŸ™‚ Reply

  • scarlette
    March 23, 2014

    How do you get the sushi rice to not stick to the plastic wrap? Mine always does. Reply

    • Natasha
      natashaskitchen
      March 23, 2014

      I actually haven’t had any issues with it sticking to the plastic wrap, that is why I use it. It may have something to do with how you are preparing the rice? Maybe your’s is a stickier variety? I’m just pulling straws here ;). Have you tried my recipe for rice? Reply

  • Anna
    November 10, 2013

    Hey Natasha thank you for recipe. I have a question where can I find a recipe for thanksgiving turkey? I tried last year and it was good!!! But I never saved the recipe. Reply

    • Natasha
      natashaskitchen
      November 10, 2013

      I don’t currently have a recipe for thanksgiving turkey. I had a picture on my instagram account and alot of people wrote in with how they make theirs. That might help. I’m not sure if I’ll get a chance to make and post one this year or not. Reply

  • Vita
    October 28, 2013

    So my sister made this sushi this weekend, and it was the BEST! πŸ™‚ Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      October 28, 2013

      Great, I love to hear a good report :). Reply

  • October 26, 2013

    great! now you have me craving sushi at 11:45 at night! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 26, 2013

      Uhhhhh,… sorry? πŸ™‚ Reply

  • October 25, 2013

    Beautiful! They look perfect, Natasha!
    I used to make California rolls all the time when we lived in Calgary. Now, in Vancouver, Japanese restaurants are everywhere and so cheap. I take my kids there when they crave sushi.
    I’m a total opposite from you. I eat only sashimi and some rolls with brown rice. No mayo and crab meat. From now on, no wasabi (contains colours) and ginger (contains aspartame). Just plain fish with soy sauce. The best!
    I know, I’m complicated.:) Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      I’m just not brave enough for raw fish (unless it’s selyodka!) πŸ˜‰ There’s a place nearby with cheap sushi for lunch, but feeding a crowd would still be pretty spendy going out. It’s a nice idea for entertaining too. Reply

  • Vita
    October 24, 2013

    Oh yay I got so excited when I saw this! Can’t wait to surprise my husband!!:) Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Let me know how it works out :). Reply

  • October 24, 2013

    Nice pictures as always.Same here,I don’t eat raw fish.Did you try with tempura shrimp and crab? its really good with smoked salmon or brined fish.I like to mix crab,green onion,and mayo together. Sometimes I make it all in one for the big BOMB!lol Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Thanks for the ideas Nadia, I really would like to try using smoked salmon next time :). Reply

  • Snow
    October 24, 2013

    I love California rolls! I also am not a risk taker when it comes to sushi so I only stick with these and the shrimp tempura rolls. Those are also bomb! Ill have to make this soon! Thanks:) Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      I would eat shrimp tempura rolls as well… I have weakness for shrimp :). Reply

  • KL
    October 24, 2013

    I mix the crab with cream cheese in a blender since I don’t really like the taste of imitation crab. Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      That sounds tasty, thank you for sharing ;). Reply

  • Svetlana G
    October 24, 2013

    Natasha – how about you try making sushi WITH selyodka πŸ™‚ highly recommend. Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      My husband actually mentioned that to me but I think he was just kidding :). But this could be a great combination. Reply

      • Svetlana G
        November 6, 2013

        We call it “Ukranian sushi” πŸ™‚ we use selyodka that is already cleaned to make it easy on us. Reply

        • Natasha
          natashaskitchen
          November 6, 2013

          That’s awesome!! I’m so curious, I just might try it πŸ™‚ Reply

  • Vitaliya
    October 24, 2013

    This is amazing! Maybe I will finally give making sushi at home a try! πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Thank you Vitaliya, let me know how it turns out :). Reply

  • Vera
    October 24, 2013

    Great pic’s. I also like to mix crab meat with mayo. I think it makes sushi more delicious. Also try smoked salmon with cream cheese for filling next time πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Smoked salmon with cream cheese – Vera, you are speaking my language :D. Reply

  • ksenia
    October 24, 2013

    Can’t wait to try it! Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Enjoy! πŸ˜‰ Reply

  • October 24, 2013

    What an awesome tutorial, Natasha! And the pictures are beau-ti-ful! We are huge sushi lovers and it was tough going from a sushi restaurant on every corner (quite literally) in Vancouver to very little sushi available in London. “What do you mean there is no takeout sushi in our area?”, was my first question on a Friday night 3 years ago! πŸ™‚ Making it at home is sometimes the only way to go! Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      How awesome is it to live in London?! (Besides the sushi situation) πŸ˜‰ Reply

  • Yana
    October 24, 2013

    Thank you, thank you, thank you! We love sushi in our family but I was always too scared to make it because of the rice. Now I have the perfect recipe πŸ˜€ and will make it often. Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      The rice turns out perfect and it’s easy to make (especially with a rice maker) but even without a rice maker it isn’t too complicated. Reply

  • Oh my goodness! I love the vibrancy of your pictures!
    I am not a raw fish eater either, so I love Cali rolls)) I usually mix the crab meat with mayo before adding it to the sushi. Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      I bet that makes your sushi extra juicy! Do you mix with plain mayo or spicy mayo? Reply

  • October 23, 2013

    I am a demon for sushi. I love the idea that I can fee my addiction at home now! And so fancily! Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      Definitely nice to be able to make a large batch at home and eat as much a you want!! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.