California Roll with Crab Avocado (Printable version)

Classic inside-out sushi roll featuring crab, avocado, and cucumber wrapped in seasoned rice and nori.

# Ingredients list:

→ Sushi Rice

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 ½ tbsp rice vinegar
04 - 1 tbsp sugar
05 - ¾ tsp salt

→ Filling

06 - 4 oz cooked crabmeat or imitation crab sticks, shredded
07 - 1 ripe avocado, peeled, pitted, and cut into strips
08 - ½ cucumber, peeled, seeded, and cut into thin strips
09 - 2 tbsp mayonnaise (optional)

→ Assembly

10 - 4 sheets nori (seaweed)
11 - 2 tbsp toasted sesame seeds

→ To Serve

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Steps:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow to cool to room temperature.
03 - Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
04 - With wet hands, spread about ¾ cup of rice evenly over the nori, leaving a ¾-inch border at the top. Sprinkle with sesame seeds.
05 - Carefully flip the nori so the rice side is facing down.
06 - Arrange crab (or surimi), avocado, and cucumber in a line along the bottom edge of the nori. Add a thin line of mayonnaise if using.
07 - Using the mat, tightly roll up the sushi away from you, pressing gently to shape. Seal the edge with a little water.
08 - With a sharp, damp knife, slice the roll into 6 pieces. Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.

# Expert Tips:

01 -
  • Perfect for introducing sushi skeptics to homemade rolls without any raw fish intimidation
  • The inside out technique creates that gorgeous sesame studded exterior that looks professionally made
  • You can customize the fillings based on whatever is in your fridge
02 -
  • Warm rice is easier to work with but will make the nori soggy, so patience during cooling is essential
  • A sharp knife is crucial, dull blades will crush the roll instead of slicing through it cleanly
  • The rice should be at room temperature, never refrigerator cold, or it will not stick to the nori properly
03 -
  • Place a damp towel under your cutting board to keep it from sliding while you roll
  • Use the cheapest nori you can find for practice, save the premium sheets for when you have mastered the technique
  • If your roll keeps falling apart, your rice might be too dry, try adding a splash more vinegar mixture
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