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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
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:)
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 🙂
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!
Great job Yelena, thank you for such a good review :).
Wow! Thank you! This is such a great tutorial – I LOVE sushi!
You’re so welcome! I still use my own tutorial when I make it. I hope it’s helpful to you!! 🙂
How do you get the sushi rice to not stick to the plastic wrap? Mine always does.
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?
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.
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.
I have The best turkey recipe 🙂 http://leascooking.blogspot.com/2012/11/perfect-thansgiving-turkey-recipe.html
Beautiful sushi pictures Natasha 🙂 It’s our family favorite food! Sushi are delicious with tuna fish too (with mayo). 🙂
Thank you Lea!! I’ll have to check it out 🙂
I meant canned tuna 🙂
So my sister made this sushi this weekend, and it was the BEST! 🙂 Thanks for the recipe!
Great, I love to hear a good report :).
great! now you have me craving sushi at 11:45 at night! 🙂
Uhhhhh,… sorry? 🙂
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.:)
I’m just not brave enough for raw fish (unless it’s selyodka!) 😉 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.
For sure, I agree.;)
Oh yay I got so excited when I saw this! Can’t wait to surprise my husband!!:)
Let me know how it works out :).
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
Thanks for the ideas Nadia, I really would like to try using smoked salmon next time :).
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:)
I would eat shrimp tempura rolls as well… I have weakness for shrimp :).
I mix the crab with cream cheese in a blender since I don’t really like the taste of imitation crab.
That sounds tasty, thank you for sharing ;).
Natasha – how about you try making sushi WITH selyodka 🙂 highly recommend.
My husband actually mentioned that to me but I think he was just kidding :). But this could be a great combination.
We call it “Ukranian sushi” 🙂 we use selyodka that is already cleaned to make it easy on us.
That’s awesome!! I’m so curious, I just might try it 🙂
This is amazing! Maybe I will finally give making sushi at home a try! 😉
Thank you Vitaliya, let me know how it turns out :).
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 🙂
Smoked salmon with cream cheese – Vera, you are speaking my language :D.
Can’t wait to try it!
Enjoy! 😉
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! 🙂 Making it at home is sometimes the only way to go!
How awesome is it to live in London?! (Besides the sushi situation) 😉
You are right I should really stop complaining! 🙂
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 😀 and will make it often.
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.
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.
I bet that makes your sushi extra juicy! Do you mix with plain mayo or spicy mayo?
I am a demon for sushi. I love the idea that I can fee my addiction at home now! And so fancily!
Definitely nice to be able to make a large batch at home and eat as much a you want!!