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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 🙂
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 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)
*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. If you don’t have a sushi mat, try using parchment paper instead.
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) or to taste
How to Cook Perfect Sushi Rice (Rice Maker or 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
2. For the stove top method: 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 a little. It should still be very warm when you stir in your sushi vinegar.
Assembling your California Rolls:
1. Wrap your 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 and crab meat.
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 nori lengthwise (don’t overfill or the roll won’t seal).
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.
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.
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 Recipe
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.
- 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
- 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.
- 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.
- Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
- Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
Assembling your California Rolls:
- Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
- Fold the pieces of nori in half to split them.
- Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
- 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.
- 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).
- 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.
- 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.
Nutrition Per Serving
I forgot to ask you can I use a silicone mat to roll out the California rolls?
Hi Barbie! That should be fine, I’ve seen them used before.
I am looking forward to make this when I get home, looks great. Is it hard to roll for the first time? I have had this with some kind of little pieces of ginger, would that be pickled ginger? I really liked this ginger on the California roll. Think I probably need to make this first. Would you have a recipe for this pickled ginger? If it was not pickled ginger what else could it be? How long could I store this pickled ginger and how to store it. This probably would be good on other things also but not sure what? It is not as strong as regular ginger and a little sweet, love it.
Hi Barbie! I do not have a recipe for that, but you should be able to find it at the store in the Asian cuisine section or even online.
I love your recipes! Greetings from Mexico City
Hi Melissa! I’m so glad you’re enjoying them. Thank you for stopping by to say hello!
Made this for my kids tonight and they LOVED it. Recommend using a really sharp knife to cut into pieces (which I do not have).
I’m so glad they enjoyed this recipe! Thanks for sharing.
Hi natash i loved this recipe and and your cookbook. Do you reply?
Hi Yelho! I’m glad you’re enjoying this recipe. Thank you for purchasing my cookbook. That means a lot to me.
Hello, Natasha, how strong is your rice vinegar? Mine is 4.2, however, I have read that the final solution should contain a 3% vinegar so I have to dilute mine…
Hi Daria! In the recipe card, I linked the rice vinegar that I used (you can click on the red font words). The label says: diluted with water, 4.3% acidity. I hope that helps.
Can I cook the rice the night before so that it’s not as much work
Hi Linda, its best fresh, if you store the rice in the fridge before rolling, it will get hard.
I agree! U need to put in the things so that it doesn’t get too hard! LOL
Made this tonight for hubby and me. We loved it. Followed the recipe as provided. Easy to pull together and refreshing to enjoy on a hot Las Vegas night.
I’m glad that you both enjoyed it!
Hi Natasha:
I love California rolls but dont like purchasing made rolls as they contain wheat. I am gluten intolerant. So decided to try making and turned to your easy recipe. A couple of adjustments, my rice is inside the seaweed wrap, and i used real crab meat. I was a bit uncertain about flipping the seaweed with the rice so kept it inside. Overall the rolls were so tasty… made the sushi vinegar, and sooo fresh. I love to cook and this was another food that i now can make with confidence thanks to your easy to follow instructions.
Hi Marica! That’s wonderful. I’m glad you enjoyed the recipe! 🙂
Thank you for this very thorough and delicious recipe. I spent a year in Japan and was fortunate to try several different kinds of sushi. Your recipe brings me back to my time as a teacher and missionary making and eating authentic Japanese food! I see all your recipes and presentation on Facebook each week. Your attitude about food and life is inspiring and much needed in a world of uncertainty and stress. I want to encourage you to keep up the great work you’re doing. It showed that you truly love what you do!!
Hello Cecil, thank you so much for your inspiring words and good feedback. It helps motivate us to do share more recipes that you can all try. We appreciate it!
Hi, I don’t have cucumber on hand for this recipe. Could I use carrot instead? If so, should I blanch it first? Your recipes are the absolute best!
Hi Aileen, I’ve seen carrots used before. Avocado also works! You can chop it into fine-match sticks for the carrot and add that way! I hope you love this recipe!
Hi Aileen, I’ve seen carrots used before. Avocado also works! You can chop it into fine-match sticks for the carrot and add that way! I hope you love this recipe!
I was wondering if there are different flavors from different soy sauce brands. I made it (I need practice, it was messy) and I ate it (with a spoon) but it didn’t taste quite right. It could be proportions, but I thought that the soy sauce didn’t taste like a sushi restaurant. The ingredients seemed correct, just the soy sauce. What do you think?
Hi April, I have a photo of the soy sauce we used in the recipe post. We used Kikkoman natural flavors soy sauce. I know sodium vs. sodium-free or other brands may cause a difference in taste.
We’re going to try using dark soy sauce. It has a more powerful flavor than regular soy.
What can I use instead of seaweed? I really don’t like that!
Thank you.
Hi Federica, It won’t be the same without it, but here’s what I found online “Probably the most common substitute for seaweed is edible rice paper. You can make reasonable sushi rolls with it. … More realistically, try some pressed (nigiri) sushi. It has more meat, less rice, and no seaweed.”
Hello I am doing this recipe right now but it doesn’t say how much sesame seeds I have to put, can someone please tell me what is a good amount for it. Thank you.
Hi Valentina, it’s really up to preference. 1 1/2 to 2 Tbsp of sesame seeds would be plenty.
Hi Natasha, I just wanted to say I loved this recipie! Also, is it you who replies to all of these comments personally?
HI Brandon, I do my best to reply to all comments.
This will be perfect for the cookbook I am making to give my mom for chistmas
That’s a great idea! Merry Christmas!
Hey there! This is kind of off topic but I need some guidance from an established blog. Is it difficult to set up your own blog? I’m not very techincal but I can figure things out pretty quick. I’m thinking about setting up my own but I’m not sure where to begin. Do you have any points or suggestions? Cheers
Hi Danny, I recommend checking out our blog resource page HERE.
Great sushi! Wonderful recipe! Thank you!
You’re welcome! I’m happy you enjoyed that!
How many seaweed sheets do we use?
Hi Gariela, half a sheet per roll and this recipe makes 9 rolls.
Hello, I was wondering if rice vineger could be subbed with another type of vineger, like white or apple cider?
Hi Sasha, that may alter the taste but without testing, I cannot recommend without trying it myself. 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.
I made mine with apple cider vinegar, and it was delicious!
I ended up using 18ml of brown coconut sugar, 42ml of apple cider vinegar, 5g of sea salt, and 20ml of water
I’m so happy you enjoyed this recipe Catherine!
I put the rolling mat inside a 1 gallon ziplock bag.
Thank you for sharing that with me, Brett!