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Sushi maki California roll

The recipe for the world-famous California roll.
Servings 4
Author Joost Nusselder


For the Sushi Rice

  • 1 ⅓ cup sushi rice
  • cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • tsp salt

For the filling

  • 8 ounces imitation crab meat sticks
  • 3 sheets nori seaweed sheets
  • ½ English cucumber
  • 1 avocado
  • tsp sesame seeds toasted


  • Rinse and cook the sushi rice for 15 minutes on low heat. Let it sit for 15 minutes if not cooked in a rice cooker.
  • In a bowl, microwave the salt, sugar, and vinegar for short 15-second bursts twice until all solids are melted.
  • Cut the nori sheets in half. Unwrap the crab meat.
  • Cut the cucumber into thin sticks about 1/3 inches wide.
  • Peel and cut the avocado into thin sticks 1/3 inches wide like the cucumber.
  • Place the rice into a large bowl and mix in the vinegar mixture.
  • Dampen hands with water. Place the nori sheet on a bamboo mat. Place the sheet with the long side lined up with the mat's bottom.
  • Put 1/6th of the rice onto the nori and press to even out the rice to the edges of the sheet.
  • Sprinkle the rice with a small amount of sesame seeds.
  • Add the rest of your filling ingredients to the sheet. Add only a small portion on each sheet to avoid overstuffing.
  • Fold the top half of the mat over and press to make the rice compact.
  • Fold the bottom part as well, until the top and bottom are touching. The mat should completely wrap your roll.
  • Now start rolling the sushi roll away from you. The roll should be completely round.
  • Take off the bamboo mat and cut up your roll into 6 pieces with a damp cool knife. Then cut each roll in half crosswise.
  • Serve sushi within an hour for freshness.